Get all your summer berries out, because we are making clafoutis. And while you may be wondering how to pronounce it (think “clah-foo-tee”), let me just tell you that you could say it any way you like and it would still be a deliciously easy dessert. If you have the day off tomorrow for the Fourth and a cup or two of berries to spare, might I suggest whipping this up and treating yourself for breakfast? Nothing says celebrating American independence quite like an elegant French breakfast/dessert, am I right? With a texture that’s halfway between flan and a dutch baby and a batter that you can whip up in the blender in a minute, clafoutis is a perfect elegant summer dessert. Or breakfast. Did I mention my family and I ate an entire pan for breakfast?
This recipe is Julia Child’s original, so you know it’s going to be good. You can find it many places on the internet, and while I thought for a second about tweaking it for my own tastes, I quickly came to my senses and realized that I’m never going to improve on Julia Child. This recipe is a beloved classic for a reason, and I want to make sure that you have it, too.
I love a special breakfast on the weekends or a holiday, and I especially love clafoutis because it’s light and creamy and bursting with juicy fresh summer berries. It might technically be a dessert, but the batter itself is similar to a pancake, but without any baking powder and with more sugar and eggs. I maintain that you can count it as breakfast. The texture of the baked clafoutis is crispy just at the edges and top, and creamy on the inside. The berries balance out the sweet batter, and a sprinkle of powdered sugar on top is just the right finishing touch.
The best part about clafoutis, besides how fun it is to say, is the fact that you can make it on a whim. You probably have all of the ingredients already, and you can sprinkle in whatever fruit you happen to have on hand. I used raspberries and blueberries, but you could easily swap in strawberries, cherries, blackberries, or even diced peaches or nectarines. I know I’ll be making it all summer long!
- 1 and ¼ cups whole milk (2% should also work)
- ⅔ cup granulated sugar, divided
- 3 eggs
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
- 1 cup flour
- 2 cups berries or fruit of your choice, rinsed and well drained
- Powdered sugar for dusting
- Heat oven to 350 degrees. Lightly butter a medium-size ovenproof baking dish or cast iron skillet at least 1½ inches deep.
- Place the milk, ⅓ cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
- Pour a ¼-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for two minutes, until a film of batter has set in the bottom of the dish. Remove from heat.
- Spread berries over the batter and sprinkle on the remaining ⅓ cup granulated sugar. Pour on the rest of the batter and smooth with a spatula. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
- Sprinkle with powdered sugar just before serving warm.