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Clafoutis

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Ingredients

Adjust Servings:
Clafoutis
2 Large Eggs
1/3 cup sugar
1 1/4 tsp vanilla extract
1/8 tsp salt
1/4 cup all purpose flour
1/4 cup Heavy Cream or Whipping Cream
1/3 cup Whole Milk
1 1/2 cup Raspberries the amount is just a suggestion, you can use as many or as little as you'd like
1-2 tsp powdered sugar just for decoration
Whipped Cream
However much you like Heavy Cream or Whipping Cream
to taste powdered sugar
to taste vanilla extract

Clafoutis

  • 30
  • Serves 8
  • Easy

Ingredients

  • Clafoutis

  • Whipped Cream

Directions

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Hello! I have this really yummy dessert today, called a clafoutis. For those that don’t speak French, that is pronounced cluh-foo-tee. If you couldn’t guess by the name, this is a French dessert where “clafir” means to fill, and this is a dessert filled with fruit. It’s traditionally made with black cherries but I decided to try it with raspberries because that’s easier to find in stores and they are available all year round. The clafoutis is described as a cross between a custard and a pancake or a flan-like dessert. I would say those descriptions are sort of accurate but don’t get discouraged by the “pancake” description, this dessert is just really yummy and custardy. I would describe it as more of a custard cheesecake texture, however, I’d prefer to describe it as delicious. This dessert is very simple to make. My family had some company over for dinner a little while back (paella, yum!) and we made this for dessert. We all loved it and every piece was gone by the end of the night. People have heard me rave about it and I think you will enjoy it too.

Steps

1
Done

Clafoutis:

You’ll want to start by greasing your 9” pie plate and preheating your oven to 425 degrees F, making sure your oven rack is in the lower middle position. When you butter your pie plate make sure you make it a little thicker than normal so that the dessert comes out nicely.

2
Done

Whisk together your eggs, sugar, vanilla, and salt in a large bowl until it looks nice and combined.

3
Done

Add your flour and whisk until it's smooth

4
Done

Add the cream and milk and whisk that together until it’s combined

5
Done

If you are making this for later you can prepare the batter in advance and store it in the fridge for a couple of hours until you are ready to bake it. Otherwise you can pour the batter into your greased pie plate and sprinkle your raspberries over the top.

6
Done

Pop that into the oven and start it baking for about 16 to 20 minutes and then when you check it the first time check if the edges are dark brown, it not, keep baking it until the edges of the clafoutis are a nice dark brown. In these pictures the edges look burned but they aren't, since you can't stick a toothpick in this to check if it's done so you determine it by the color of the edges.

7
Done

When it looks nice and brown on the edges but still nice and golden/pale in the middle, take it out and allow it to cool for around 30 minutes. Clafoutis is best eaten lukewarm but you can eat it cold as well.

8
Done

When you’re ready to serve it, dust it with a little powdered sugar (you can do this by hand or use a sieve or mesh strainer). Slice into wedges like a pie and serve it up. Spoon some whipped cream on top if you prefer.

9
Done

Whipped Cream:

If you would like you can use your leftover heavy cream to make whipped cream:
-Pour your whipping cream into a large bowl and use a handheld mixer or an electric mixer to beat it until it has stiff peaks (be careful not to over beat this because if you beat it for too long the fat and cream will separate and you’ll be making butter).
-Add a little bit of powdered sugar and vanilla to your liking, tasting as you do so. I don’t like mine very sweet which is why I like to make my own whipped cream but you can make it however you would like.

I decided to whip up a little bit of whipped cream by hand because I was curious. It doesn't take as long as you would think and your arm doesn't get too tired. It's kind of fun to do if you're bored.

Elaine

Hi, I'm Elaine! I am a Montanan and a baker. Welcome to my dessert blog.

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