How to Make Clafoutis


“No idea how we got started on this clafoutis kick.  But we like them so we made a bunch of them.  They’re easy and a great way to showcase fruit.  These showy, white porcelain baking dishes are perfect for displaying clafoutis.” —Dennis Weaver

We started this project by gathering clafoutis recipes from various sources.  We found three faults:

  • The recipes that we tried were not sweet enough.  We remedied that with more sugar.
  • Most of the recipes had too much flour leaving a pasty, unappealing mouth feel to the custard.  Many had an inappropriate ratio of eggs to dairy.  We reduced the flour and balanced the eggs to dairy.
  • Most did not fill our pans properly.  We used 9-inch deep-dish pie pans and porcelain quiche and tart pans of like capacity (about 4 cups).  We increased the size of the recipes.

With these changes, we made clafoutis that were just right—beautiful, fun to serve, and delicious.  And they are easy.

Steps for Making Clafoutis

Clafoutis are super easy to make, easier than pies since you don’t need to make crusts.  Just load a pan with the filling and bake.   Follow these easy steps.

  1. Whisk together the eggs and sugar until frothy. Add any extracts, flour, and salt. Fold in the cream.  Some recipes call for sour cream.  Add that here.
  2. Spray your baking pan with oil.  Usually a tart or quiche pan is used but other pans can be substituted.  Pour 1/3 of the batter in the pan.  Bake in a preheated oven at 350 degrees for four or five minutes or just until the batter is set.
  3. Remove the pan from oven and spread the berries or cherries evenly over the bottom. Pour the remaining batter over the fruit. Return the pan to the oven and continue baking for 20 to 30 minutes depending on the recipe and the pan or until the clafoutis is baked.  The surest way to tell if your dessert is done is to use a kitchen thermometer—the internal temperature should reach 160 degrees.  The tip of a knife inserted in the custard will come out clean when it’s done.
  4. Remove the pan from the oven and cool on a wire rack.  Cool completely in the refrigerator.   Before serving, dust with powdered sugar.  Serve slices with whipped cream if desired.

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