Clafoutis header


  Posted in: recipes

Hello there!

Dessert time! Although to be honest, even though clafoutis is originally a French dessert, I prefer this dish for breakfast. It has a lovely silky smooth, custardy texture. It is sweet, but not too sweet and because of all the eggs that go in this recipe, it actually makes quite a filling breakfast. Serve me a cup of coffee or tea and a slice of clafoutis in the morning and I'm good to go.

I have to say, though, just to set the record straight, even though clafoutis is made out of quite some eggs, it is not supposed to taste eggy. At all. If your clafoutis tastes or looks like scrambled eggs, then you did something wrong. I've found so many recipes on the internet baking clafoutis on insanely high temperatures or for way too long and I think it is such a shame. I've read blog posts saying it is supposed to taste slightly eggy or that the consistency should be like cake and every time it just makes me a little bit sad. I've read comments of disappointed home cooks saying they didn't like the recipes and would not try it again and I can't blame them. I'm convinced that there are so many people out there that do not like this dish because they've had one that tasted eggy. It's comparable to not liking salmon because you've only ever had the overcooked, dry version. To those people I would like to say, try this once more, please. Because a good clafoutis is actually really, really nice.

As a nice bonus, it is ridiculously easy to make. It's honestly just a matter of blending everything together, pouring the batter over some fruit and baking it at a low temperature in the oven for not even half an hour! The result is a slightly sweet, dense yet light, set custard with souffle-like, fluffy edges, that is so simple in its essence and so elegant at the same time. Clafoutis is delicious warm and cold so it can be made a few days in advance or supply you with breakfast/dessert for a few days. Also, because it can be whipped up in seconds, it's a personal favourite of mine to make as a dinner party dessert or as a quick, yet special breakfast. Might be a good idea for a romantic Valentine's breakfast? ;)

As an honourable mention, I would like to recommend Piece of Cake in Maastricht if you want to try a good clafoutis. I tried some sweets at this cake cafe on a weekend trip last summer and they had a delightful blueberry clafoutis on their summer menu. It's not available on their winter menu, but they surely have my vote to bring it back every summer.


One 27.5 x 18 cm brownie/cake pan, 8 - 10 pieces


  • 250 ml. (1 cup) whole milk
  • 25 gr. (2 tbsp.) unsalted butter, melted
  • 4 eggs
  • 80 gr. (little under 1/2 a cup) white caster sugar
  • 90 gr. (3/4 cup) plain flour
  • 1/2 tbsp. vanilla paste (or vanilla extract)
  • 1/8 tsp. salt
  • zest of halve a lemon
  • 250 gr. frozen or fresh raspberries/blueberries (see notes)


  1. Preheat your oven to 160 C degrees and make sure all your ingredients are at room temperature. (See notes, except for the fruit, it usually works as well when the fruit is frozen, but it works best when everything is at room temperature.)
  2. Butter your cake pan or an oven-proof skillet very well! This will ensure that the batter won't stick to the pan and will give you nice fluffy, puffed up edges.
  3. Spread a mostly even layer of your chosen fruit over the bottom.
  4. Blend together the milk, butter, eggs, flour, sugar, vanilla, salt and lemon zest in a blender or food processor until smooth. Then pour this batter over the fruit. Let it rest for a few minutes and then place the pan in a pre-heated oven for 20-25 min. It is very important that your oven is pre-heated when the clafoutis goes in to make sure the end result is light and custardy and not eggy at all.
  5. The clafoutis is done when it is light, slightly brown and puffy around the edges and no longer jiggles in the centre. Let it cool and set for a few minutes before topping with some powdered sugar and enjoy!


  • I like to make this dish with raspberries or blueberries, or sometimes a mix of both. But honestly, you can make this recipe with any kind of fruit that you like. For instance, I've made this dish with pear slices or with cherries (the original) and both times it gave a great success. My personal preference just goes out to the blueberry version.
  • It is very important that the milk and eggs are at room temperature and that the butter is melted. This success of this dish is it's soft, silky, custardy texture and not having your ingredients at room temperature can lead to a result that looks and tastes like scrambled eggs. We do not want that. The same goes for having your oven preheated before the batter goes in.
  • The clafoutis can be eaten warm and cold and can be stored in the fridge for 3-4 days. (I do not recommend re-heaten it though. So enjoy it warm fresh out the oven or cold the next day) :).
tags:   Breakfast, Dessert, Cake, Warm, Cold, Berries, Custard, Blueberry, Raspberry, Clafoutis