Name: French Clafoutis {Cherries & Raspberries}
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 cup Whole milk; ¼ cup Heavy cream; 2 tablespoon Unsalted Butter, Melted; ½ cup Granulated sugar; ½ cup All-purpose flour; 3 Large Eggs; 1 teaspoon Vanilla extract; ¼ teaspoon Almond extract; ⅛ teaspoon Salt; 2 cups Pitted cherries or Berries, Fresh, washed, patted dry; 1 tablespoon Powdered sugar, For dusting on top

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Open your kitchen to a world of exquisite flavor and comforting aromas with this delightful French clafoutis, a baked custard that beautifully showcases seasonal cherries and raspberries. Picture a golden-brown top rising majestically, inviting you to dig in. The moment you slice into it, the luscious fruity goodness mingles with the creamy custard, creating a sweet symphony that tantalizes your taste buds. This isn’t just any dessert; it’s the essence of summer captured in every bite.

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Not only is this French clafoutis {Cherries & Raspberries} a fantastic way to celebrate fresh fruits, but it’s also an effortless endeavor that requires just one bowl and a handful of pantry staples. Whether it’s a cozy weeknight indulgence or an elegant finale to a weekend gathering, this baked custard is a versatile treat that satisfies both cravings and your budget. Give it a try, and you’ll discover how effortless cooking can be without sacrificing taste or style.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make French Clafoutis {Cherries & Raspberries}
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
French Clafoutis {Cherries & Raspberries}

Why You’ll Love This Recipe

Simple & Quick: Prep in just 10 minutes and bake for an hour—perfect for busy cooks.
Irresistible Flavor: The sweet, slightly tart cherries and raspberries create a balance that keeps you coming back for more.
Eye-Catching Appeal: The vibrant colors topped with powdered sugar make it a stunning centerpiece for any table.
Flexible Serving: Enjoy it warm for dessert, at room temperature for snack time, or even for breakfast.
Diet-Friendly Options: Easily adaptable for gluten-free diets by substituting flour with almond or oat flour.

Ingredients You’ll Need

1 cup Whole milk: Whole milk gives a rich, creamy texture that’s essential for the fluffiness of clafoutis. Avoid 2% or skim milk for best results.
¼ cup Heavy cream: A touch of heavy cream amplifies the custard’s richness, creating a decadent treat.
2 tablespoons Unsalted Butter (Melted): Butter adds flavor and depth; use unsalted for more control over the sweetness.
½ cup Granulated sugar: Sweetness is key; adjust to your liking but this is the starting point for perfect balance.
½ cup All-purpose flour: This helps bind the ingredients together; however, almond or gluten-free flour can be used as alternatives.
3 Large Eggs: Eggs provide structure and stability while lending to the creamy texture.
1 teaspoon Vanilla extract: Pure vanilla elevates the overall flavor; don’t skimp here.
¼ teaspoon Almond extract: This subtle flavor complements the fruits beautifully, but can be omitted if sensitivity exists.
⅛ teaspoon Salt: A pinch of salt enhances sweetness and balances flavors.
2 cups Pitted cherries or Berries: Using a combination of cherries and raspberries not only looks gorgeous but also adds varying flavor depths.
1 tablespoon Powdered sugar: Use this for a final dusting to add a touch of elegance.

How to Make French Clafoutis {Cherries & Raspberries}

Blend the Batter: In a blender, combine 1 cup whole milk, ¼ cup heavy cream, 2 tablespoons melted butter, ½ cup granulated sugar, ½ cup all-purpose flour, 3 large eggs, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, and ⅛ teaspoon salt until the mixture is smooth. Alternatively, whisk everything together in a large bowl.
Prepare the Pan: Generously grease a 9-inch round pan with unsalted butter. This prevents sticking and adds flavor.
Add the Fruit: Evenly spread 2 cups of pitted cherries and raspberries at the bottom of the prepared pan, allowing each fruit to glisten enticingly.
Pour the Batter: Slowly pour the blended batter over the arranged fruits. Try not to disturb their placement too much.
Disperse the Fruits: Take a wooden skewer and gently maneuver the fruits around in the batter to ensure they’re spread out evenly.
Bake: Place the pan in a preheated oven at 350°F and bake for 40-50 minutes. You’ll know it’s done when the clafoutis is puffed up, the top is golden brown, and the edges are slightly pulling away from the pan. The center should spring back lightly when touched.
Cool Down: Remove it from the oven and serve warm with a light dusting of powdered sugar. If you prefer neat slices, let it cool to room temperature for best results before cutting with a sharp knife. Enjoy each heavenly bite.

Storing & Reheating

To store your clafoutis, allow it to cool completely at room temperature before covering it with plastic wrap or transferring it to an airtight container. It will keep for up to 2 days at room temperature or up to a week in the refrigerator. For longer storage, consider freezing your clafoutis; wrap it tightly in plastic wrap and aluminum foil, and it will last up to 3 months. When you’re ready to enjoy it again, simply reheat in the oven at 350°F for about 15-20 minutes, until warmed through. Just note that texture may change slightly, so a light dusting of powdered sugar before serving can refresh its appeal.

Chef’s Helpful Tips

Avoid Overmixing: Blend just until smooth; overmixing can lead to a dense texture.
Room Temperature Eggs: Using eggs at room temperature helps achieve a fluffier clafoutis, so take them out of the fridge beforehand.
Don’t Skip the Grease: Generously greasing the pan ensures your clafoutis won’t stick, making for a smooth unmolding process.
Fruit Placement: Getting the fruit evenly distributed helps achieve that beautiful presentation and ensures every slice is bursting with flavor.
Experiment with Flavors: Feel free to replace the fruits with other berries or even slices of fresh peaches during their season for a creative spin.

To wrap it all up, this French Clafoutis {Cherries & Raspberries} is not just a dessert; it’s an experience that evokes memories and smiles. With layers of rich custard and the burst of fresh fruit, it offers simplicity and elegance that’s hard to resist. So don your apron and treat yourself or your loved ones to this indulgent creation. Whether you enjoy it warm or cool, fresh out of the oven or after a rest, it’ll be a delightful addition to any meal occasion.

Recipe FAQs

Can I make French clafoutis in advance?

Yes! You can prepare the batter a few hours ahead, keeping it covered in the fridge. Just be sure to allow the batter to come to room temperature before pouring it over the fruit and baking.

What fruits can I use instead of cherries and raspberries?

Feel free to get creative! Other berries like blueberries, blackberries, or even sliced peaches and plums work beautifully as well. Just remember that the key to a great clafoutis is using fresh, juicy fruits.

Is clafoutis supposed to be custardy?

Yes, the texture should be custardy and custard-like! It’s meant to be soft and slightly jiggly in the center when you take it out of the oven. The edges may be firmer and golden-brown, while the middle remains creamy.

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with an alternative like almond flour or a gluten-free blend. Adjustments in baking time or quantity may be necessary based on the flour used, so keep an eye on your clafoutis as it bakes.

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