Clafoutis with summer berries

Clafoutis is a very traditional French dessert from the area of the Limousin.  It is traditionally made with unpitted black cherries but it is also a great way to make use of summer berries, cherries and stone fruits.  The finished cake has a very dense, custard-y consistency almost like a fallen pancake.

This recipe makes about 6 servings



Clafouti with summer berries


  • 7 large eggs
  • 3/4 cups granulated sugar
  • 3/4 cups unbleached white flour
  • 1 1/3 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon dark rum
  • 10oz seasonal berries (blueberries, huckleberries and blackberries are great in this)
  • extrasugar and butter (for preparing the pie pan)
  • 1 pinch kosher salt


1. Bring all the ingredients to room temperature. Preheat the over to 350 degrees.
2. Butter a glass or eartheware pie plate generously. Coat the butter evenly with granulated sugar.
3. Whisk the flour and sugar together. Add the eggs and whisk until smooth. Whisk in the cream, vanilla, rum and salt.
4. Arrange the berries evenly in the pie plate. Pour over the batter, then sprinkle the top with extra sugar (this will make the top color nicely when it cooks).
5. Bake in a 350 degree oven until the top is golden brown and the center is just set. Serve warm with confectioner’s sugar and lightly sweetened whipped cream.

2 thoughts on “Clafoutis with summer berries”

    1. About 35 – 40 minutes. I generally don’t include times as I bake for degree of doneness…it is done when it is just set in the middle and it has puffed up and turned golden around the edges.

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