This Clafoutis Dessert tastes amazing but should be made to be enjoyed immediately by friends and family. I make this easy dessert all year round and friends beg me for the recipe! We also enjoy Piggy Pie Dessert when I need a fast and delicious dessert!
What is Clafoutis?
It’s a classic rustic baked dessert in France, and there are many adaptations of it here in the USA. It is made by adding a sweet batter to fresh fruit and then baking. The sweet pancake-like batter creates a light, pudding-like texture—almost like a custard. The amounts of fruits you can use are endless… it’s even perfect with sauteed apples or plums in the fall and winter!
Blueberries are one of my favorite fruits and this dessert is such an excellent way to indulge any time of year.
One fun aspect of clafoutis is that it can be served for breakfast! It is similar to a pancake and has a very similar amount of sugar. You can skip the confectioner’s sugar dusting and add more fresh fruit on top after it has baked. 🙂
This is pretty much the perfect dessert and I totally get why every aspiring pastry chef wants to train in France. They do dessert right.
How to Store Clafoutis
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, reheat in a 300°F oven until warmed through. Serve with fresh whipped topping or more fresh fruit. However, I do recommend eating it the same day that you make it so I will often prepare this dish for a party! People love to see you put this together and “ooh and ahh” as it is removed from the oven. So fun!
Pretty sure there are angels singing over your head as you eat this amazing clafoutis.
- 1 cup whole milk
- 3 large eggs
- 1/2 cup all-purpose flour
- 1 tbsp. ground cinnamon
- 2 tsp. vanilla extract
- 1/4 cup plus 1 tablespoon, granulated sugar, divided
- 3 cups fresh blueberries
- 2 tbsp. chopped ginger crystallized
- confectioners sugar for dusting
- Pour milk into blender. Add eggs, cinnamon, vanilla, and 1 tablespoon sugar then place the lid on top. Blend on high speed until well mixed.
- Add the flour and mix on low until just combined.
- Set the blender in the refrigerator for 30 minutes or up to overnight.
- Preheat oven to 325°F.
- Butter 10-inch deep dish pie plate or 9-inch square shallow baking dish.
- Sprinkle blueberries, ginger and the remaining 1/4 cup of the sugar in the bottom of prepared dish.
- Pour batter over fruit.
- Bake 25 to 30 minutes or until top is lightly browned. Sprinkle with confectioners' sugar. Serve warm with whipped cream.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Personnes de rock français. C’est tout. (Google Translate)
I’m wondering what Michelle commented earlier. The recipe calls for 1/4 cup plus 1TB, but the instructions say to add 1/2 cup of the sugar with the berries. Should it be 1/8 cup??
Not sure you if you will still spot this, but new to your fabulous site. But when I saw this recipe, and your comments, just HAD to jump in. As a long time Clafoutis lover, they are traditionally made with Cherries (with the pit in, to give them an almost flavor…though I often pit them, and add some almond extract & often slivered almonds too). BUT it’s one of the most versatile recipes out there, since you can make it with almost every fruit!! Haven’t tried blueberry, but now you have me thinking!!! But you def should try cherry (tweaking ingredients…ie lose the ginger & cinnamon, add the almond extract etc). To me, nothing beats the classic Cherry Clafoutis, but many can be super yummy too!!! Now if I could only find that PERFECT ratio between custard and flours solid lolol. Mine always seem to lean just a tad too much either way. One day, I WILL perfect it!!!!
This looks really good but I’m not a fan of ginger. Do you think it would taste good with fresh grated nutmeg instead?
How do you crystalize ginger?
What other fruits would you use, my family doesn’t like blueberries? If you used Cherries would you still use the cinnamon? I love all your recipes, keep them coming.
Your recipes,look, wonderful.
My Swedish grandmother made something very similar to this using peaches, with cinnamon and a hint of cardmom but no ginger. She just called it Peaches and Cream Pie. Thanks for reminding me of it, time to go and make one.
Looks good. I like to bake too.
Amanda… Thank you for all your recipes and can not wait to go to the grocery store tomorrow to get the things I need. BTW… Thank You for having e-mails that you will be sending to me. Now when FB kicks me off… I will still get your recipes.
I made this, or attempted to – not sure what I did wrong but I ended up baking it for over an hour. The batter didn’t rise over the fruit and it was pretty tasteless when I gamely tried it. Any ideas? I followed recipe except used strawberries cause that’s what we like and that’s what we had.