Clafoutis! Ohhh lala.
It sounds so French! It sounds so fancy!! It sounds… so…
But that couldn’t be farther from the truth. Well, except the French part. It is most definitely French.
It’s also stupid simple to make.
So… What is it?
Well for starters, it’s really fun to say. Klah-Foo-Tee!
Say it with me: Cla-FOUUUUUUUU-tis!
Part fruit, part custard and part cake, clafoutis is in a category all it’s own. Traditionally, it’s made with cherries and served warm as a rustic French dessert. But for the past few years I’ve been making it with all sorts of different fruit and eating it cold for breakfast.
That’s right, dessert for breakfast. Hear me out.
Our society is totally cool with labeling a cheesecake-stuffed-batter-dipped-fried white bread topped with artificially flavored corn syrup and a dollop of “whipped topping” as a breakfast. But the second you suggest having cake as the first meal-of-the-day everyone gets their panties in a bunch.
Okay, maaaaaaaaybe I’ve been known to eat actual cake for breakfast once in a while. But that’s not the point!
What I’m trying to say is that there’s a blurred line between breakfast and dessert that I think it should be celebrated rather than chastised. More desserts for breakfast and vice versa. More breakfast cookies. More clafoutis! You feel me?
This so-called dessert is convenient, surprisingly healthy and delicious. Just look at the ingredients!
A classic clafoutis consists of all the usual breakfast suspects: eggs, milk, flour, and fruit. Swap out the white sugar for pure maple syrup, and this baby has healthy breakfast written all over it.
I keep mine in the fridge and grab a slice to take with me in the morning. Once chilled, it holds it’s shape beautifully and is perfect to take on the go.
I usually scarf mine down in the car, pizza style, but you can be more sophisticated and eat it with a knife and fork should you choose.
You can even make a dairy free version by using your favorite non-dairy milk, or make it gluten-free by using a gluten free flour blend. Or, sub out the berries for your favorite fruit instead. This recipe is malleable. Go ahead and make it your own.
Slightly sweet, creamy, fruit flecked, protein-packed goodness.
This recipe is easy to adapt, easy to make, easy to take on the go, and easy to feel good about eating. What more could you want in a breakfast?
- Butter or coconut oil for greasing
- 2–3 cups berries – blackberries are my favorite – washed and patted dry
- 4 eggs
- ⅓ cup grade b pure maple syrup
- 1 cup milk – cow, goat, sheep, soy, almond, hemp, quinoa, rice, coconut.. whichever you fancy
- zest from one lemon – use a meyer lemon if you can find one!
- Seeds from ½ of a vanilla bean, or 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup flour – AP or a gluten free blend
- Preheat the oven to 350 degrees. Grease a pie plate or cast iron skillet liberally with butter or coconut oil and scatter the berries evenly around. 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 bake in the oven for about 30 minutes until it’s puffed, golden brown and set (not wiggly in the middle when shaken). Cool completely then transfer to the refrigerator for several hours until cold. Slice and serve (may also be served warm if preferred).
- Not only is this a great grab-and-go breakfast, it’s gorgeous and fancy enough to serve at a nice brunch. Dust with a little powdered sugar and serve with maple sweetened whipped cream to make it extra special.
- Serving Size: 8