Fruit clafoutis is a classic French dessert made by pouring a sweet batter over fruit. You can also make savory clafoutis, which are perfect for easy dinners and using up leftovers.
To prepare the batter, simply whisk together eggs, milk, cream, and a few tablespoons of flour. Pour the batter over the ingredients and bake. That's it!
You’ll find a variety of clafoutis recipes here — just type "clafoutis" in the search bar and they’ll pop up. This version is made with ham and cheese. I usually make this when I have leftover ham steak from my favorite farm, but you can use any quality ham and cheese you like.
About 1 1/2 cups of ham
About 1 cup of cheese — Gruyère, Emmenthaler, or Comté work well
1 1/2 cups whole milk
3/4 cup cream
3 eggs
3 tablespoons flour
Salt & pepper
Preheat the oven to 350° F.
Butter a 9- to 10-inch baking dish (optional step — see the notes below).
Add the eggs to a mixing bowl and whisk.
Add the flour and whisk until well combined and the lumps have dissolved.
Add the milk and cream and whisk.
Season with salt & pepper.
Dice the ham and grate the cheese. Put them in the baking dish.
Pour the batter over the ingredients.
Optional — add a dusting of extra cheese or Parmesan on top.
Bake for 30-40 minutes or until firm and golden on top.
Serve the clafoutis warm or at room temperature.
Buttering the baking dish helps prevent the clafoutis from sticking to the dish. However, I often skip this step to save time, and it's fine!
This recipe produces a very light and custard-like result. Some people prefer clafoutis that are denser and more cake-like. To try this, use 1/3 cup of flour instead of 3 tablespoons.
You can make 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.
Add some diced bacon to the ham and cheese.
You can put just about anything in a clafoutis — sweet or savory!
Mixed fruit clafoutis — made with what I had at the time
