A classic French clafoutis 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 and family-friendly, and they make a satisfying third course. They’re also perfect when you don't have not much planned for dinner, since you can whip one up with minimal effort. Plus, 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.
About 4 stalks of fresh rhubarb
1 1/2 cups whole milk
3/4 cup cream
3 eggs
1/4 to 1/3 cup sugar
3 tablespoons all-purpose flour
1 to 2 teaspoons vanilla extract
Optional: Powdered sugar for dusting
Preheat the oven to 350° F.
Butter a 9- to 10-inch baking dish, then dust it with sugar (optional step — see the notes below).
Add the eggs and sugar to a mixing bowl and whisk.
Add the flour and whisk until well combined and the lumps have dissolved.
Add the milk, cream, and vanilla and whisk.
Pour the batter in the baking dish.
Cut the rhubarb stalks into 2-inch slices and place them in the dish on top of the batter.
Bake for 30-40 minutes or until firm and golden on top.
Optional: Dust the top with about a tablespoon of powdered sugar. It's convenient to use a small sieve to sprinkle the sugar.
Serve the clafoutis warm or at room temperature. To warm leftovers, cover with foil to keep the clafoutis moist.
In other fruit clafoutis recipes, the batter is poured over the fruit. In this version, I place the rhubarb on top of the batter for a different presentation. Both methods work beautifully
Preparing the baking dish with butter and sugar prevents 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 more flour (1/3 cup instead of 3 tablespoons).
Again, you can put just about anything in a clafoutis!
Mixed fruit — made with what I had at the time
