Clafoutis with Fresh Berries
Clafoutis is one of those age-old tricks so unassuming, it’s easy to forget. Until, of course, you remember and make it again, and find yourself so delighted at its ease and delivery. Think of this as almost a tidier Dutch baby for a crowd. It’s great for entertaining because there’s little prep or work involved, and it invites any summer fruits—but especially berries and stone fruits. Serve with whipped cream and even more fresh berries.
Total cook time
- 1 cup whole milk
- 3 large eggs
- ¼ cup + 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons melted unsalted butter, plus more for the pan
- ½ cup all-purpose flour or gluten-free flour blend
- ¼ teaspoon fine sea salt
- 2 generous cups washed berries (hulled if you’re using strawberries), or cherries, pitted (about 1 pint)
- Powdered sugar, for dusting
Preheat the oven to 375° F. Generously butter a large cast-iron pan.
In a large bowl, whisk together the milk, eggs, the ¼ cup granulated sugar, the vanilla and melted butter until the sugar is dissolved. Add the flour and salt and whisk until completely smooth (you can also use a regular or immersion blender to make sure absolutely no lumps of flour remain).
Pour the batter into the prepared pan and add the berries. Sprinkle with the remaining 2 tablespoons sugar. Bake until the clafoutis is puffed and golden brown around the top and edges, 45 to 50 minutes. (The clafoutis will deflate as it cools; don’t worry, this is normal.) Serve warm, dusted with powdered sugar.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.