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    Home » Recipes » Dessert

    Amazing Clafoutis (Easy!)

    Published: May 29, 2022 · Modified: Jul 6, 2023 by Shiran · This post may contain affiliate links · 47 Comments

    Jump to Recipe

    This sensational French clafoutis recipe is filled with fresh fruit and custard-like cream filling. It’s a classic dessert that’s perfect for breakfast or after a meal. And the best part? It’s so easy to make!

    Clafoutis

    They say that breakfast is the most important meal of the day, and guess what? Clafoutis counts as breakfast! The first time I stumbled upon clafoutis was a few years ago in France. It was one of my first trips together with Erez and we didn’t make any restaurant reservations like we do today months in advance. It was a busy night and we had no luck finding a nice place, but we were starving so we ended up in a tiny restaurant that didn’t look very promising. The food wasn’t great, but the dessert – raspberry clafoutis – made everything better. I had never tried it before but have made it dozens of times ever since.

    Clafoutis

    What is clafoutis?

    Clafoutis is a French dessert made with fruit covered in a batter that consists of eggs, sugar, milk, and flour. It’s a thick custard that is similar to flan in texture. It is usually made with cherries, but other fruits can be used as well. The recipe is simple to make and you won’t believe the results! A savory version of clafoutis consists of tomatoes, cheese, and prociutto.

    How to make clafoutis

    Learn how to make this incredibly simple, yet sensational clafoutis recipe.

    1. Preheat the oven to 350°F/180°C. Butter a 9-inch cast iron skillet or pie pan. In a medium bowl, whisk eggs, sugar, and salt for about a minute until well combined.
    2. Add flour and whisk until smooth and lump free.
    3. Whisk in melted butter, followed by the milk, heavy cream, vanilla extract and lemon zest. Make sure that the mixture is completely smooth. Pour batter into your prepared pan and ccatter fruit onto the batter.
    4. Bake for 35-40 minutes until the clafoutis is set and golden at the edges. It’s ok if it’s still wobbly in the center. Let cool slightly until lukewarm. Dust with powdered sugar. Cut into wedges and serve immediately.

    Note: The clafoutis will puff up and get golden on top, but the inside will stay soft and creamy. Serve it immediately after baking while it’s still warm. Traditional clafoutis is dusted with powdered sugar on top. It is baked in a large dish so it’s great as a sweet treat for a weekend brunch with the family.

    Clafoutis
    Clafoutis

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    Which fruits should I use?

    Cherries and raspberries are my favorite fruits to use in clafoutis but peaches, blueberries, blackberries, strawberries, pears, or other soft fruit will work well in this recipe.

    How to store leftover clafoutis

    Clafoutis tastes best when eaten immediately after it is made, while it’s still warm. If you have any left over, you can store them in the refrigerator and warm slices in the microwave for about 20 seconds or in the oven for about 10 minutes at 350°F/180°C to reheat. However, clafoutis does not freeze well. The fruit can make it soggy and not as tasty.

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    ULTIMATE CINNAMON ROLLS
    Clafoutis
    4.89 from 18 votes
    Print

    Clafoutis

    A delicate yet rich French dessert made with fresh berries and a baked custard filling. Top with a dash of powdered sugar for breakfast or dessert!

    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    YIELD 6 -8 servings

    Ingredients

    • 3 large eggs
    • ½ cup (100g) granulated sugar
    • ⅛ teaspoon salt
    • ½ cup (70g) all-purpose flour
    • 2 tablespoons (28g) unsalted butter, melted and slightly cooled
    • 1 cup (240 ml) whole milk
    • ½ cup (120 ml) heavy cream*
    • 1 teaspoon vanilla extract
    • Finely grated zest of ½ lemon, optional
    • 2 cups pitted cherries, berries, or other fruit**
    • Powdered sugar, for garnish

    Instructions

    1. Preheat the oven to 350°F/180°C. Butter a 9-inch cast iron skillet or pie pan.*** In a medium bowl, whisk eggs, sugar, and salt for about a minute until well combined. Add flour and whisk until smooth and lump free. Whisk in melted butter, followed by the milk, heavy cream, vanilla extract and lemon zest. Make sure that the mixture is completely smooth. Pour batter into prepared pan. Scatter fruit onto the batter.

    2. Bake for 35-40 minutes until the clafoutis is just set (it’s ok if it’s still wobbly in the center) and golden at the edges. Let cool slightly until lukewarm. Dust with powdered sugar, if you like. Cut into wedges and serve.

    Recipe Notes

    *Using heavy cream in addition to milk makes this dessert rich but also super delicious. If you want to keep things lighter and leave out the cream, use a total of 1 and ¼ cups milk instead.

     

    **My favorite fruits for clafoutis are cherries and berries. Make sure they are sweet and tasty before using them.

     

    ***A cast iron skillet retains the heat well, but if you don’t have one you can use any 9-inch dish. Use a shallow dish if you have one.

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      Recipe Rating




    1. Nomy says

      September 10, 2018 at 2:23 pm

      Wow
      Looks so good

      Reply
    2. Alice says

      September 25, 2018 at 1:58 am

      Looks so good for such a simple recipe!

      One question – would this work with frozen berries, or do they have to be fresh?

      Reply
      • Shiran says

        September 25, 2018 at 10:51 am

        Hi Alice, frozen berries tend to bleed juice into the batter so I prefer using fresh berries whenever possible, but it is possible use frozen berries as well.

        Reply
      • Diane Stone says

        November 19, 2019 at 11:32 pm

        I used frozen cherries. Let thaw and drained juice

        Reply
      • Debbie says

        July 28, 2020 at 7:20 am

        Glad you asked. I was wondering the same thing. Would like to make it today and only have frozen fruit at the moment. I think I will do as it says and let them thaw first, drain the juice.

        Reply
        • Shiran says

          July 29, 2020 at 9:49 am

          Yes, it’s best to thaw and drain before using.

          Reply
      • Jay says

        January 20, 2021 at 7:14 pm

        I have made then wuth borh frozen cherries and blueberries

        Reply
    3. Kirin says

      April 11, 2019 at 12:15 pm

      Do you think you could make this non-dairy? Almond milk? Coconut cream? Any other possiblities?

      Reply
      • Cj says

        June 30, 2019 at 12:21 pm

        Absolutely. And I use almond flour, stevia or honey. Keto friendly.

        Reply
        • Janice says

          September 22, 2019 at 4:41 pm

          Some clafoutis recipes call for significantly less liquid than this recipe.
          What would be the difference in the final product? Your recipe calls for 1 1/2 cups. I have also seen just 1/2 c called for. Of course I could try both recipes and see for myself! Just wondering about an explanation. Thank you.

          Reply
          • Rose says

            February 04, 2023 at 11:03 am

            I’ve made it before with a different recipe, less liquid, no cream etc and it was not as good at all! More like a Yorkshire pudding, and rubbery too. This recipe is delicious, 😋I’m glad I tried it again cos I wasn’t sure if I’d like it.

            Reply
    4. Sherry Tucker says

      January 19, 2020 at 1:14 pm

      I’ve heard of clafoutis before, but have never really looked at a recipe…seems to be similar (at least in its construction) to a twist on “Amazing Coconut Pie” using peaches instead of coconut.

      Reply
      • Marc says

        August 26, 2023 at 8:14 am

        ….clafoutis was created in the 1860s…..I think what you MEANT was “Amazing coconut pie seems to be similar to clafoutis”…. (“Amazing coconut pie” is a 1950s invention, developed in the USA after importation laws were changed permitting ‘moist shredded coconut’ to be legally imported to the Former Colonies)…

        Reply
    5. Mary Dawson says

      March 28, 2020 at 1:56 pm

      This recipe is a winner. I found a can of peaches in the pantry and decided to cut them up and it came to exactly two cups. This was the best clafouti I have ever made. I can’t wait to experiment.

      Reply
    6. Mandi says

      April 12, 2020 at 6:49 pm

      Super simple and delicious! I used equal quantities of raspberries and blackberries accompanied with dollop cream. Absolutely sensational and also delicious served cold the next day.

      Reply
    7. Dhiraj says

      June 12, 2020 at 6:11 am

      Can i use fresh cream instead of heavy cream?

      Reply
      • CindySmetana says

        May 27, 2021 at 10:43 am

        I used sour cream instead of heavy cream and it came out great.

        Reply
      • Roberta says

        July 10, 2021 at 6:10 pm

        Fresh cream is usually cream that rises to top when cow is milked, same as heavy cream.

        Reply
    8. Margaret says

      July 25, 2020 at 11:29 pm

      I made this today. It is delicious. I put all the ingredients in my blender and it was so easy! Thank you for the great recipe.

      Reply
    9. Sandra says

      November 20, 2020 at 5:15 pm

      Would this recipe still taste delicious if I replaced some flour with almond meal as I would like to make this tonight with cherries.

      Reply
      • Shiran says

        November 22, 2020 at 4:29 am

        Hi Sandra. I haven’t tried it, but it should be fine if you replace a little bit of flour with it (not all).

        Reply
    10. Sandra says

      November 20, 2020 at 5:16 pm

      Would this recipe still taste delicious if I replaced some flour with almond meal as I would like to make it tonight with cherries.

      Reply
    11. jonathan heatley says

      December 07, 2020 at 4:02 pm

      i used frozen mixed fruit and it worked perfectly. I let it cook through with the oven turned off though, at the end of its cooking time.

      Reply
    12. Tina says

      December 30, 2020 at 2:05 pm

      Made this 5 times, always delightful! Used sour cream once to substitute the heavy cream. Have also used vanilla Greek yogurt. Amazing easy recipe. Family loves it!

      Reply
    13. Shannon Paguirigan says

      February 18, 2021 at 1:29 pm

      This was a big hit this morning for breakfast! One problem I had was getting it out of the pan. You say “prepared pan”, but it doesn’t say what to use to prepare it. That’s why it didn’t get a full 5 stars. Getting it out and onto the plates wasn’t easy.

      Reply
      • Shiran says

        February 22, 2021 at 2:39 am

        Hi Shannon, after preheating the oven, the recipe says to butter a 9-inch cast iron skillet or pie pan. I hope it helps.

        Reply
    14. Megan Murphy says

      May 05, 2021 at 12:12 pm

      Hi there! I was hoping to add a bit of almond flavour to this clafoutis and I was wondering if I should do it by adding a bit of almond extract, or some almond flour (maybe like a 2:1 ratio of regular flour to almond flour, keeping the grams the same). Do you think this would work?

      Reply
      • Shiran says

        May 25, 2021 at 1:55 pm

        Hi Megan 🙂 you can use almond extract in addition to or instead of vanilla extract to get a great almond flavor. Regarding the flour, all-purpose works best with this recipe to ensure a creamy texture. I haven’t tried it with almond flour, but I can imagine it would make it a bit crumbly and less smooth.

        Reply
    15. restaurantthatdeliversnearme.website says

      June 11, 2021 at 9:19 am

      Thanks for the recipe.

      Reply
    16. Melanie says

      July 12, 2021 at 7:27 pm

      Wonderful recipe! I’ll use this batter recipe for all kinds of clafoutis! I made it tonight using one cup of sliced fresh strawberries and a cup of sliced rhubarb, and it worked beautifully.

      Reply
    17. Steve Severin says

      January 05, 2022 at 8:19 am

      This is a great recipe. My first attempt came out really well and everybody liked it.

      Reply
    18. Min says

      March 28, 2022 at 9:11 am

      It turned out well with sour cream as suggested. I substituted the sugar with maple syrup.
      Great recipe!

      Reply
    19. food.co.rw says

      July 03, 2022 at 10:45 am

      It is a great recipe. Thanks!

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        July 07, 2022 at 3:37 am

        So glad you enjoyed!

        Reply
    20. Carol says

      December 25, 2022 at 6:16 pm

      Excellent! Wonderful! Thank you so much for the recipe! Merry Christmas!

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        December 26, 2022 at 2:11 am

        Merry Christmas Carol, and so glad you enjoyed the recipe!

        Reply
    21. Rose says

      February 04, 2023 at 11:10 am

      I’ve made it before with a different recipe, less liquid, no cream etc and it was not as good at all! More like a Yorkshire pudding, and rubbery too. This recipe is delicious, 😋I’m glad I tried it again cos I wasn’t sure if I’d like it.

      Reply
    22. Julianne says

      August 11, 2023 at 8:37 am

      Wow, I had never had anything like this before, it is delicious! I bought a ton of fresh cherries on sale, and was searching for a recipe to use some of them. I didn’t have heavy cream, so substituted a big dollop of fat-free plain Greek yogurt. I was worried exchanging protein for the fat would cause a problem, but it set up beautifully!
      You said use a shallow pan, so I used my shallow pie plate. It was filled to the rim! I put a foil tray underneath it in case it boiled over but it didn’t.

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        August 11, 2023 at 11:13 am

        Awesome! So glad this turned out well for you Julianne! Thanks for baking with us.

        Reply
    23. Julianne says

      August 11, 2023 at 8:40 am

      Forgot to give it all the stars it deserves!

      Reply
    24. Artur says

      February 12, 2024 at 1:48 pm

      Technically traditional real French clafoutis, a specialty dish of Limousin, made with unpitted black cherries. If made with other fruits, it is “flaugnarde”.

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        February 12, 2024 at 1:50 pm

        Thank you, Artur! I did not know that!

        Reply
    25. Eva Dankos says

      March 03, 2024 at 1:16 pm

      Super easy and quick recipe.My first try and it was a 100%success. I translated thus recipe to my bff and she baked it a couple of hours later same day and her family was very satisfied as well.thank you!!

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        March 03, 2024 at 3:46 pm

        Thank you, Eva! So glad this recipe was a hit for you and your friend!

        Reply
    26. Nannie Oakley says

      August 21, 2024 at 8:23 am

      Made this recipe in iron skillet. Left out cream. Used 1 1/2 tsp vanilla with 2 1/2 cups raspberries, blueberries & blackberries. Wonderful brunch or breakfast “pie” with dollop of whip cream. Yum.

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        August 21, 2024 at 1:44 pm

        Yum! That sounds wonderful. So glad you enjoyed it!

        Reply
    27. Robert J Fahr says

      January 06, 2025 at 11:35 pm

      I use canned pitted cherries packed in water. Just drain off the water completely and you are ready to bake.

      Reply

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