Today is evidently National Dessert Day, and we’ll take any excuse to do a little baking! We have featured tons of desserts in our blog in many different categories, from tarts to cookies, from cakes to custards, from doughnuts to ice cream. But one dessert we have not yet featured is the classic French clafoutis!
You sometimes hear it pronounced cla-FOO-dee, but the accent should be (as always in French!) on the last syllable. Thus: cla-foo-TEE!
I first had it as a freshman at Columbia University, when my roommate, significantly more worldly than this midwestern girl was at eighteen, made us an apple clafoutis to share. I was transfixed! It’s a super easy dessert, and you can use almost any type of fruit.
Here I’m using mulberries harvested earlier this summer from our yard and then frozen, mixed with blueberries. You can use fresh or frozen fruit (if frozen thaw and drain well).
The base of it is a batter similar to a crepe batter – with a lot of egg and very little flour with no leavener. Serve it warm with a bit of vanilla ice cream or Chantilly cream!
Prep time: 5 minutes
Cook time: 1 hour
Cook method: Bake
- 3 eggs
- 3/4 cup milk
- 1/2 cup cream
- 2/3 cup sugar
- 1 Tbsp vanilla or cognac
- pinch of salt
- 1/2 cup flour
- 3 cups berries, cherries, or other type of fruit
1. Preheat the oven to 350 degrees.
2. Blend the eggs, milk, cream, vanilla, salt, flour and HALF the sugar in a blender until smooth.
2. Butter an 8-cup baking dish, then pour half the batter in the dish. Bake it for about 8 minutes until partially set, then remove from oven.
3. Mix the berries and 1/3 cup sugar, then spread over the batter in the baking dish. Gently pour the rest of the batter over the top.
4. Bake for about 1 hour or until the clafoutis is browned and puffed up, and a knife comes out clean.
5. Dust with powdered sugar and serve with ice cream or Chantilly cream.
Have you had clafoutis? What is your favorite variation?
By Peg Kern
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