The Simple French Dessert That’s (Way) Easier Than Pie
Prep
10 mins
Cook
45 mins
Servings
8
Difficulty
Medium
You know that moment when you want to impress someone with dessert but don't have the energy for pie crust? This French clafoutis is exactly what you need. It's basically a magical cross between a pancake and a custard that bakes into something impossibly elegant, and honestly, it takes just ten minutes to throw together. Fresh berries give you antioxidants while they create those gorgeous pockets of flavor throughout, and the whole thing comes together in under an hour. No rolling pins, no stress, just a simple batter poured over fruit and into the oven. I promise you'll feel like a French baker without any of the fuss.
Ella x
Ingredients
- 2 tablespoonsunsalted butter(melted, for greasing the pan)
- 710 ml3 cups (12 ounces) fresh blackberries, raspberries, and blueberries(12 ounces) fresh blackberries, raspberries, and blueberries)
- 710 mlwhole milk
- 710 mlheavy cream
- 237 ml1/3 cup (66g) granulated sugar(66g) granulated sugar)
- 4 largeeggs
- 1 largeegg yolk
- 1 tablespoonvanilla extract
- 1 teaspoonkosher salt
- 710 ml3/4 cup (90g) all-purpose flour(90g) all-purpose flour)
- 1powdered sugar(for serving)
Detail level
Instructions
- 1
Pour the melted butter into a 9x9-inch baking dish or 9-inch pie plate. Use a pastry brush to spread the melted butter evenly over the bottom and sides of the dish.
- 2
Arrange the berries in an even layer across the bottom of the dish. Set aside.
- 3
In a blender, combine the whole milk, heavy cream, granulated sugar, eggs, egg yolk, vanilla extract, salt, and flour and blend on medium speed until combined, about 45 seconds to 1 minute, pausing to scrape down the sides if needed. The batter should be thin and frothy.
- 4
Carefully pour the batter into the prepared dish over the fruit, covering all the fruit.
- 5
Bake the clafoutis until the top is golden brown and nicely puffed, 40 to 50 minutes. (If the top looks like it’s getting too brown before the clafoutis is cooked through, tent the dish lightly with foil.)
- 6
Let the clafoutis cool slightly on a wire rack before serving. You can also allow it to cool completely and serve at room temperature, or wrap it tightly in plastic wrap and chill before serving. Just before serving, dust lightly with powdered sugar. Refrigerate leftovers, tightly covered, for up to 3 days. I love clafoutis cold straight from the fridge, when the texture becomes slightly more dense and almost pudding-like, though you can gently rewarm slices in a low oven if you prefer it soft and warm again. Love the recipe? Leave us stars and a comment below!
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