Easy Homemade Berry Clafoutis
This easy recipe for berry Clafoutis is a twist on the traditional French classic. It only requires less than 10 simple ingredients and can be ready in under an hour!
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While this French dessert typically features cherries in a flan-like batter, I love making it with all kinds of seasonal fruit – especially fresh summer berries!
This versatile recipe works beautifully with blueberries, strawberries, blackberries, or a combination of all three. They provide a perfect sweet-tart contrast to the rich and creamy custard.
I first learned how to make clafoutis in culinary school, where I fell for its simplicity. This recipe transforms basic pantry ingredients into a sophisticated French dessert, but with minimal effort.
If you enjoy this berry version, you might also love my Brown Sugar Plum Clafoutis which features stone fruit.
What Is Clafoutis?
Pronounced klah-foo-TEE, clafoutis is a traditional French dessert that was made popular by Julia Child's iconic book Mastering the Art of French Cooking, where it features unpitted cherries.
Technically, when made with fresh fruit other than cherries, it's called a "flaugnarde," but most still call any version a clafoutis. It's similar to a Dutch baby pancake but with a creamier texture.
Clafoutis is traditionally served as a classic French dessert, but with its pancake-like batter made from eggs and milk, it's become a breakfast staple in my home. Swapping granulated sugar for pure maple syrup makes it taste even more like the morning!
For more classic French recipes, try my classic Potato Gratin Dauphinoise, these Buttered Radishes on Toast hors d’oeuvres, or my refreshing Celery Root Remoulade.
Why This Recipe Works
- The batter made from eggs, milk, flour and sugar puffs beautifully around the fresh berries, creating a flan-like texture that's part custard, part soufflé.
- Maple syrup adds depth of flavor while making this suitable for breakfast.
- Can be served at room temperature or cold, making it perfect for busy mornings!
Ingredient Notes
Berries - Use fresh summer fruit like blueberries, blackberries, raspberries, or sliced strawberries. For a lovely presentation, try my triple berry clafoutis approach with different colored berries.
Whole milk - Creates the richest, most luxurious texture. The fat content contributes to the silky flan-like texture that makes clafoutis special. However, this recipe works with any type of milk, including non dairy varieties.
Pure maple syrup - Don't substitute with pancake syrup. Real maple syrup has a natural, complex flavor, while pancake syrup is artificially flavored corn syrup.
Lemon zest - Brightens the entire dish and cuts through the richness of the custard.
Eggs - Use high quality eggs for the best results.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- A pie dish, cast iron skillet, or shallow baking dish (9-10 inches)
- Large bowl
- Whisk
How To Make Berry Clafoutis: Step by Step Instructions
Prepare Your Dish and Berries
- Preheat the oven to 350 degrees F.
- Butter your pie dish or cast-iron skillet.
- Arrange the berries in an even layer across the bottom of the buttered dish.
Make the Simple Batter
- In a large bowl, whisk together the eggs, maple syrup, milk, lemon zest, vanilla extract, and salt.
- Slowly whisk in the all-purpose flour and cinnamon. The batter will be quite thin.
- Pour the batter over the berries, then adjust the fruit as needed so it remains evenly distributed.
Pro Tip: Don't overmix the batter—a few small lumps are okay.
Bake to Perfection
- Bake in the center of the oven for about 25 minutes until puffed, golden brown, and just barely set.
- Be sure to remove it when the set batter still has a slight jiggle in the center. This will ensure a creamy texture throughout.
Serve and Enjoy
- Cool completely, then refrigerate for several hours until cold (or serve warm if preferred).
- Dust with a little powdered sugar if desired and serve with extra berries and whipped cream!
Tips for Success
- The clafoutis will puff during baking and settle as it cools. This is normal!
- For the best texture, don't overbake. The edges should be set but the center should still have a gentle wobble.
- Using frozen berries? Add them frozen directly to the dish without defrosting.
clafoutis variations
Seasonal fruit - Swap out the berries for your favorite summer fruits. Try using stone fruit to make a peach clafoutis or use plums or cherries.
Almond-infused - Add almond extract for a unique flavor variation.
Vanilla Beans - Scrape out the vanilla seeds for a more intense flavor.
Individual portions - Divide among ramekins (reduce baking time to 15-20 minutes).
Serving Suggestions
Clafoutis shines as both dessert and breakfast – especially when you have leftovers!
Serve it warm with a dollop of heavy cream, freshly whipped cream, or a scoop of vanilla ice cream, or simply dust it with confectioners' sugar for an elegant finish. For a beautiful presentation, add extra fresh berries on top or alongside!
This versatile dish pairs wonderfully with my French Baked Eggs or this classic Lyonnaise Salad as part of a French-inspired brunch spread.
For a complete dessert menu, serve alongside these Phyllo Pastries with Nutella and Banana or this light and bright Apricot Strawberry Rhubarb Crisp.
If serving for breakfast, complement it with my Blueberry Ricotta Pancakes or this buttery Asparagus Goat Cheese Quiche for a special weekend spread.
How to store
Clafoutis will keep well in the refrigerator for up to 5 days. You can bring it to room temperature or warm it slightly before serving, but I prefer it cold!
FAQ
Yes, use them without thawing first. They may release more liquid as they bake.
It was likely over baked. Remove it while the center still jiggles slightly.
Absolutely! Make it the evening before and refrigerate overnight.
Yes, use a ½ cup of sugar instead, but adjust the milk to maintain the proper consistency.
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Any Berry Clafoutis
Ingredients
- Butter for greasing
- 2½ cups berries (blackberries, blueberries, raspberries, sliced strawberries or a mix) plus more for serving, optional
- 4 large eggs
- ⅓ cup pure maple syrup
- 1 cup milk I prefer whole milk, but lower fat milk and non dairy milk also works
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup all purpose flour
- whipped cream for serving, optional
- powdered sugar for serving, optional
Instructions
- Preheat the oven to 350 degrees.
- Grease a pie plate, casserole dish or cast iron skillet liberally with butter.
- Arrange the berries in the dish in an even layer.
- Whisk together the eggs, maple syrup, milk, lemon zest, vanilla and salt until combined.
- Slowly add the flour and cinnamon and whisk until no lumps remain.
- Pour the batter over the berries and adjust the fruit so it remains evenly distributed as needed.
- Bake for about 25 minutes until it's puffed, golden brown and just barely set. It should still jiggle a bit in the center.
- Cool completely then transfer to the refrigerator for several hours until cold.
- Dust with powdered sugar if desired, then slice and serve with extra berries and whipped cream (optional).
Notes
- It will puff during baking and settle as it cools. This is normal!
- For the best texture, don't overbake. The edges should be set but the center should still have a gentle wobble.
- Using frozen berries? Add them frozen directly to the dish.
I used plums and substituted the 1/2 cup flour with 1/3 cassava flour and 2/3 oat flour. It turned out great! Thank you for the recipe!
I made this with almond milk and substituted peaches and blueberries for the fruit and it was delicious! Thank you for the recipe.
That sounds wonderful! Thanks JoAnn!!
This was the best clafoutis recipe I have tried! Was wonderful with the peaches and blueberries and tasted great warm for dessert and cold the next morning for breakfast. Definitely a keeper.
Another wonderful recipe to add to my collection! Can't wait to use this with the mulberries from our tree and impress my friends by making "clafoutis". Question: sooooo... this is breakfast for you because it has eggs, milk, flour and fruit. If I put a chocolate covered cherry on top of a brownie (which also has eggs, flour, & cocoa (anti-oxidants, my friends), would it be considered that breakfast, too? hehehe!! LOVE the name, clafoutis!
I've never had clafoutis before! Looks yummy 🙂
It's become an obsession. You have to make it!
Such good timing! I was looking for a recipe to take to a French family's Epiphany party. It's in the oven now- with blueberries and orange zest, as that's what I had on hand.
I'm so glad you found it in time! I bet it came out amazing with the blueberries and orange zest. I'd love to hear how it turned out!
It was amazing-- so delicious. My 3 year old actually helped make it- that's how easy it is, people! Will be making again very soon! Thanks for the recipe.
sounds so good, can't wait to try it.I love any type of custard. Michele Lub
You will love it Michelle!!
I never watch what I eat until now I'm a mom of two school-age kids, I do want them to have a good start in the moirnng. Our schooldays breakfast menus include:- hot steel cut oatmeal w/ flaxseed meal & drizzled w/ raw honey- multigrain toast drizzled w/ raw honey- "made from scratch" blueberries pancake w/ flaxseed meal- 1/2 avocado sprinkled w/ course salt & lime juice- bran flax or plain multigrain cheeriosOne of the above plus the following to complete one breakfast:- 1/2 hard boiled egg- low fat milk- 1 serving of fruitI hope this is a dietician-approved menu but certainly moms-approved :). Keep rotating these every weekdays I do feel like I'm running out of ideas!Enjoy your blog very much, particularly like your portion control. Keep up the good work!