mixed berry clafoutis

Clafoutis. Bless you?

mixed berry clafoutis | TetaLizza.com

I’ll admit, I had zero idea what a clafoutis was but I kept seeing it appear in my online feed and it seemed like a gorgeous way to showcase and use up summer’s bounty of fruit.

mixed berry clafoutis | TetaLizza.com

A little more research and I learned that clafoutis is a French dessert, traditionally made with black cherries. French? Of course. It would make sense given my ongoing obsession with French macarons. It’s a sign right? I should totally be living in Paris. I’m so glad we agree. (wink)

mixed berry clafoutis | TetaLizza.com

I read that it was a simple and easy dessert and then doubt started to creep in. When I think of French desserts (ahem…French macarons), “easy” doesn’t quite spring to mind.

mixed berry clafoutis | TetaLizza.com

The ingredient list is simple – milk, eggs, sugar, vanilla, butter, flour…and whatever fruit/filling you choose. We can totally do this. I mixed the ingredients by hand. Though you could use a blender, why not get an arm workout in when you can right? After mixing the ingredients, I set the batter to rest overnight as advised. Something about letting the proteins in the flour chill and relax. No sweat, overnight it is. In a pinch however, 30 minutes would be sufficient.

mixed berry clafoutis | TetaLizza.com

You can put the clafoutis batter into any shaped pan you like. A traditional pie plate, a square dish, even an iron skillet. I recently purchased the Brownie Pan from Pampered Chef and thought it would be the cutest house for my mixed berry clafoutis – isn’t it though?!?

mixed berry clafoutis | TetaLizza.com

What does an authentic French clafoutis taste like? I have no idea. But what came out of my oven was beautiful and unbelievably light and delicious. After trying it fresh out of the oven, warm and cold the next day (the things I do for you!), I have to say just warm was my favourite. The batter is so fluffy and light – a mix between a pancake and custard is the best way I could describe it. Sprinkled with a bit of icing sugar…YUM!

mixed berry clafoutis | TetaLizza.com

A clafoutis is now a staple in my recipe bank. It works as dessert, breakfast, and versatile for any season or flavor. Have you ever had or made a clafoutis?

mixed berry clafoutis
Serves 12
Print
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 cup whole milk
  2. 3 eggs
  3. 1/2 cup sugar (superfine if possible)
  4. 1 tsp vanilla extract
  5. 2 tbsp butter, melted
  6. 1/2 cup all-purpose flour
  7. 1 1/2 cups of mixed berries (blueberries, blackberries, raspberries)
  8. icing sugar
Instructions
  1. Preheat the oven to 325F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Cover and refrigerate for 30 minutes or overnight (if possible).
  2. Evenly divide the batter into a square/muffin pan or pie pan. Slice any of the larger berries into smaller pieces if needed. Evenly distribute the berries in the pan.
  3. Bake until the clafoutis has puffed up and is golden, 35–40 minutes. Serve immediately or let cool. Dust with icing sugar and garnish with a few extra berries.
Adapted from Epicurious
Adapted from Epicurious
TETA LIZZA'S KITCHEN http://tetalizza.com/

6 thoughts on “mixed berry clafoutis

  1. Sammie says:

    Oh I so love clafoutis and baked in this beautiful pan – portion control. Fantastic! These individual clafoutis look so delicious with their sprinkling of snow. I haven’t ever made a clafoutis before, but Teta Lizza’s Kitchen has most definitely inspired me. Thank you for another beautifully tempting recipe. Sammie xx

  2. Chris says:

    Yum… I think I’ll make these for breakfast this weekend. It’s so easy I can whip up the batter the night before and then pop them in the oven in the morning. It’s perfect!

  3. Glenda says:

    These look amazing and seem relatively easy to make so I will certainly have to give them a whirl.

    Thanks again.

    Glenda

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