Clafoutis Recipe
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This super easy French clafoutis recipe makes a fluffy fruit dessert that combines baked custard and juicy fruit. It’s so delicious, versatile, and requires minimal effort.
Published on August 2019 /Updated on August 2024
This week, I’m re-sharing a new and improved clafoutis recipe with apricots that I published five years ago. We LOVE it, but I’ve recently modified the recipe to make it even easier, totally foolproof, and 100% delicious!
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Traditionally made with cherries, a clafoutis is a sweet, spongy flan full of juicy fruit. It’s somewhere between creme brûlée and a pancake.
Made of inexpensive and fresh ingredients, clafoutis is a terrific way to use seasonal fruit.
The fruit is cooked with a light batter, which is embarrassingly easy to make. It becomes puffed and golden in the oven with a fluffy texture. And it’s so delightful, especially when it’s still warm and melt-in-your-mouth. YUM.
Today’s recipe features perfectly sweet apricots, which are affordable and available in every local supermarket until late summer. But you can use berries, pears, or stone fruit such as cherries, plums, or peaches.
And no rising or good baking skills are required. What’s not to love?
Grab your favorite fruit now, and let’s make it! This simple yet wonderful clafoutis recipe is the perfect summer dessert for everybody.
List of ingredients
- Apricots (or other fruit)
- Full-fat milk
- Eggs
- All-purpose flour
- Sugar
- Butter
- Almond and vanilla extract
- Almonds (optional)
How to make this clafoutis recipe
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Add the butter to a baking dish and place in the oven until melted.
- Make the batter. You can whisk the ingredients in a bowl or blend them using a blender.
- Place the fruit (in this case, the halved apricots) in the baking dish.
- Pour the batter around the fruit.
- Scatter with almonds and bake for 20 minutes.
- Sprinkle with sugar, and bake for 10 more minutes.
- Enjoy your clafoutis while it’s still warm, soft, and yummy.
Recipe Notes
Clafoutis recipe ingredients
Fruit: Any sweet and juicy berries, pears, or stone fruit such as cherries, plums, peaches, and apricots are perfect for a clafoutis recipe. Ripe and sweet fruit are the keys here, so don’t use unripe ingredients – they don’t get any better in the oven!
Milk: The recipe is simple as it uses just full-fat milk and no cream.
I don’t recommend skimmed milk instead of full-fat, but you can swap half of the milk with cream for a more decadent pudding. : )
Eggs: Three large eggs are essential to give body and richness to the custard.
Sugar: You can use regular granulated, caster, or brown sugar.
Extracts: To elevate the flavor profile, I recommend using vanilla extract (better than vanilla essence) and almond extract, which pairs wonderfully with apricots and berries.
Salt: Just a pinch of salt to improve the overall flavor.
Storage Tips
Clafoutis is not a cake, so it’s best when freshly baked and still warm.
Make it ahead: You can prepare the mix one day in advance and bake the clafoutis at the same time as you start the meal to ensure it is at just the right temperature when you serve it.
Leftovers: If you have leftover clafoutis, store them in an airtight container in the fridge for up to 2 days and warm them in a microwave before serving. They won’t be fluffy anymore, but we still enjoy them.
More fruit desserts you’ll love!
- Fruit cake
- Chocolate beetroot cake
- Strawberry ricotta cake
- Raspberry ricotta cake
- Orange cake
- Apple fritters
Lastly, if you make this lovely clafoutis recipe or have any questions, just let me know in the comments or rate the recipe. I would love to hear from you!
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CLAFOUTIS RECIPE
Ingredients
Clafoutis batter
- 2 tablespoon (30 grams) unsalted butter
- 3 eggs
- 1 ¼ cup (320 ml) full-fat milk
- ½ cup (100 grams) sugar
- ½ cup + 1 Tbsp (70 grams) all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅛ teaspoon salt
Fruit
- 6 apricots (or about 1 ½ or 2 cups of prepared fruit)
Optional
- 2 tablespoon granulated sugar, to sprinkle
- 2 tablespoon shaved almonds, to sprinkle
Instructions
- Place a rack in the center of the oven and preheat the oven to 360°F/180℃.
- Add the butter to a 26cm/10-inch baking dish, transfer to the preheating oven, and heat for a few minutes, just until the butter has melted. Then swirl or brush the melted butter to coat the sides of the pan.
- Meanwhile, add eggs, milk, sugar, flour, extracts, and salt to a blender and blend on low speed until thoroughly combined and slightly frothy, about 30 seconds. Alternatively, whisk eggs, sugar, milk, and extracts in a bowl; finally, add flour and salt and mix until well combined.
- Add the fruit to the baking pan, just in one layer. For this clafoutis recipe, I used halved apricots. Pour the batter around the fruit, add the shaved almonds (optional), and bake for 20 minutes.
- After 20 minutes, remove the pan from the oven, sprinkle with sugar, and bake again for about 10 more minutes until golden and puffy. To ensure it's ready, insert a toothpick into the center, which should come out clean. Let cool on a rack for about 20 minutes, then dust with powdered sugar (optional) and serve. Enjoy.
I tasted the batter before pouring over my very ripe apricots and plums, and it was lovely! I did, however, have to make a few adaptations. Firstly, one tablespoon of flour and 60g of sweetener is absolutely not enough to turn this into a batter. I ended up with probably close to 10 tablespoons and about 120g sweetener before I got close to a batter consistency. Secondly, I didn’t use a full cup of milk. Maybe half at the absolute max. Thirdly, I used coconut sugar because that’s what I had on hand, and it worked just fine.
Overall, I’m not sure if there’s a typo in the recipe, or the author is only using three pieces of fruit, but the measurements absolutely didn’t work for me, and I am confident to say I know my way around a recipe or two. All that said, it smells lovely in my kitchen at the moment as it cools!
Hello! Hope it turned out delicious, but thanks for pointing out a few things that might be confusing in the recipe, I’ll be working on it asap. x
Update: according to my guests, the recipe turned out to be very tasty with a generous dollop of Greek yoghurt.
I think I stand by my comment above re: the measurements. I ended up cooking this for approximately 40 minutes; the moisture in the fruit means that this recipe takes a little while. I used a total of six medium apricots and plums [each]. My guests enjoyed the flavour; I did not, but I think that’s more my own prefereces. My apricots and plums were also farm-grown and harvested, and the fruit was delectable before going into the oven. However, apricots can become bitter and tart when baked with almond extract/essence, so if you’re making this, do serve it with some Greek yoghurt – either unsweetened, or as I did, whipped up with a little bit of vanilla extract and a little maple syrup.
Katia – thanks for the recipe! It was a good test-run for me, and if you do end up trying it again with the updated measurements, I’d be interested to hear how it goes for you! 🙂
Thank you, I will keep your feedback in mind for sure.
And I’m pleased to hear your guests enjoyed it. : )