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)