This classic French dessert is made by pouring a sweet batter over fruit. It’s simple to make and absolutely delicious — but those are just two reasons I’m sharing this recipe with you.
What I love most about clafoutis is the endless variations. You can put just about anything in them! They’re wholesome, family-friendly, and they make a satisfying third course. Perfect for when there’s not much planned for dinner — you can whip one up with minimal effort. And they’re impressive for entertaining or summer picnics.
To prepare the batter, simply mix eggs, milk, cream, a few tablespoons of flour, and some sugar. Then pour the batter over the fruit and bake. I have a few tips after the recipe to make them even easier to prepare.
You might also be interested in this post about why the French and Italians don’t serve milk with dinner — but instead, a calcium-rich third course.
I also make clafoutis wth leek and bacon alone - it's really divine.
2 to 3 large leeks
Goat cheese — about 5 to 7 ounces
Gruyère — about 1 to 2 ounces
1 1/2 cups whole milk
3/4 cup cream
3 eggs
3 tablespoons all-purpose flour
Sea salt and freshly ground pepper
Slice, wash, and boil the leeks until soft — about 10 minutes.
Grate the cheese.
Preheat the oven to 350° F.
Butter a 9- to 10-inch baking dish.
Add the eggs to a mixing bowl and whisk for a minute or two.
Add the milk and cream, and whisk.
Add the flour and whisk until well combined and the lumps have dissolved.
Add the leeks and cheese and mix.
Pour the batter into the baking dish.
Bake for 30-40 minutes or until firm and golden on top. The result should be soft, creamy, and moist but firm like a custard.
Serve the clafoutis at room temperature or warm. To warm leftovers, cover with foil to keep the moisture in.
Washed and sliced leeks
Leek clafoutis ready to bake
Baked until golden brown
Greasing the baking dish with butter helps prevent the clafoutis from sticking to the dish. However, I often skip this step to save time, and it's fine!
Make the clafoutis batter ahead of time and store it in the fridge to use later. It saves you a step when it's time to make dinner, and the batter is better after it sits for a while — the lumps will dissolve.
This recipe produces a very light and custard-like result. Some prefer clafoutis that are denser and more cake-like. To try this, use a measurement of 1/3 cup of flour rather than 3 tablespoons.
Mixed fruit — made with what I had at the time
