Breakfast/ Dessert/ easy/ few ingredients/ quick


September 10, 2018

A simple basic recipe for clafoutis, a dessert made with fruit and a custard-like creamy filling. It’s a delicious breakfast treat and a breeze to make.


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.


What is Clafoutis?

Clafoutis is a French dessert made with fruit that is covered with batter that consists of eggs, sugar, milk, and flour. It’s a thick custard that is similar to flan in texture. It’s usually made with cherries but other fruits can be used.

Clafoutis recipe is too easy not to try. All you need to do is mix the ingredients together in a bowl and bake the batter with the fruit. The clafoutis will puff up and get golden on top, but the inside will stay soft and creamy. You’ll want to serve it immediately after baking while it’s still warm. Traditional clafoutis is dusted with powdered sugar on top. It’s baked in a large dish so it’s great as a sweet treat for a weekend brunch with the family.


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.


More Breakfast Treats:

4.82 from 11 votes
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
YIELD: 6 -8 servings

My favorite fruits for clafoutis are cherries and berries. Make sure they are sweet and tasty before using them. Using heavy cream in addition to milk makes this dessert rich but also super delicious. If you want to keep things light and leave out the cream, use a total of 1 and 1/4 cups milk instead. 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. Serve the clafoutis while still warm.

  • 3 large eggs
  • 1/2 cup (100 g/3.5 oz.) granulated sugar
  • 1/8 teaspoon salt
  • 1/2 cup (70 g/2.5 oz.) all-purpose flour
  • 2 tablespoons (28 g/1 oz.) unsalted butter, melted and slightly cooled
  • 1 cup (240 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 1 teaspoon vanilla extract
  • Finely grated zest of 1/2 lemon , optional
  • 2 cups pitted cherries, berries, or other fruit
  • Powdered sugar , for garnish
  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.

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  • Reply
    September 10, 2018 at 2:23 pm

    Looks so good

  • Reply
    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
      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
      November 19, 2019 at 11:32 pm

      I used frozen cherries. Let thaw and drained juice

    • Reply
      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
        July 29, 2020 at 9:49 am

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

    • Reply
      January 20, 2021 at 7:14 pm

      I have made then wuth borh frozen cherries and blueberries

  • Reply
    April 11, 2019 at 12:15 pm

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

    • Reply
      June 30, 2019 at 12:21 pm

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

      • Reply
        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
    Sherry Tucker
    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
    Mary Dawson
    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
    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
    June 12, 2020 at 6:11 am

    Can i use fresh cream instead of heavy cream?

    • Reply
      May 27, 2021 at 10:43 am

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

    • Reply
      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
    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
    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
      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
    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
    jonathan heatley
    December 7, 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
    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
    Shannon Paguirigan
    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
      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
    Megan Murphy
    May 5, 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
      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
    June 11, 2021 at 9:19 am

    Thanks for the recipe.

  • Reply
    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
    Steve Severin
    January 5, 2022 at 8:19 am

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

  • Reply
    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
    July 3, 2022 at 10:45 am

    It is a great recipe. Thanks!

    • Reply
      Talia @ Pretty. Simple. Sweet.
      July 7, 2022 at 3:37 am

      So glad you enjoyed!

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