This post may contain affiliate links. Please read my disclosure policy for more details.
This super easy French clafoutis recipe makes a fluffy fruit dessert that combines baked custard and juicy fruit. It’s so delicious, versatile, and requires minimal effort.
Published on August 2019 /Updated on August 2024
This week, I’m re-sharing a new and improved clafoutis recipe with apricots that I published five years ago. We LOVE it, but I’ve recently modified the recipe to make it even easier, totally foolproof, and 100% delicious!
Traditionally made with cherries, a clafoutis is a sweet, spongy flan full of juicy fruit. It’s somewhere between creme brûlée and a pancake.
Made of inexpensive and fresh ingredients, clafoutis is a terrific way to use seasonal fruit.
The fruit is cooked with a light batter, which is embarrassingly easy to make. It becomes puffed and golden in the oven with a fluffy texture. And it’s so delightful, especially when it’s still warm and melt-in-your-mouth. YUM.
Today’s recipe features perfectly sweet apricots, which are affordable and available in every local supermarket until late summer. But you can use berries, pears, or stone fruit such as cherries, plums, or peaches.
And no rising or good baking skills are required. What’s not to love?
Grab your favorite fruit now, and let’s make it! This simple yet wonderful clafoutis recipe is the perfect summer dessert for everybody.
List of ingredients
- Apricots (or other fruit)
- Full-fat milk
- Eggs
- All-purpose flour
- Sugar
- Butter
- Almond and vanilla extract
- Almonds (optional)
How to make this clafoutis recipe
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Add the butter to a baking dish and place in the oven until melted.
- Make the batter. You can whisk the ingredients in a bowl or blend them using a blender.
Recipe Notes
Clafoutis recipe ingredients
Fruit: Any sweet and juicy berries, pears, or stone fruit such as cherries, plums, peaches, and apricots are perfect for a clafoutis recipe. Ripe and sweet fruit are the keys here, so don’t use unripe ingredients – they don’t get any better in the oven!
Milk: The recipe is simple as it uses just full-fat milk and no cream.
I don’t recommend skimmed milk instead of full-fat, but you can swap half of the milk with cream for a more decadent pudding.:)
Eggs: Three large eggs are essential to give body and richness to the custard.
Sugar: You can use regular granulated, caster, or brown sugar.
Extracts: To elevate the flavor profile, I recommend using vanilla extract (better than vanilla essence) and almond extract, which pairs wonderfully with apricots and berries.
Salt: Just a pinch of salt to improve the overall flavor.
Storage Tips
Clafoutis is not a cake, so it’s best when freshly baked and still warm.
Make it ahead: You can prepare the mix one day in advance and bake the clafoutis at the same time as you start the meal to ensure it is at just the right temperature when you serve it.
Leftovers: If you have leftover clafoutis, store them in an airtight container in the fridge for up to 2 days and warm them in a microwave before serving. They won’t be fluffy anymore, but we still enjoy them.
More fruit desserts you’ll love!
Lastly, if you make this lovely clafoutis recipe or have any questions, just let me know in the comments or rate the recipe. I would love to hear from you!
For more recipe updates, follow me on Instagram, Pinterest, and Facebook
CLAFOUTIS RECIPE
This super easy French clafoutis recipe makes a soft and fluffy fruit dessert that combines baked custard and juicy fruit. It's so delicious, versatile, and requires minimal effort. The recipe is for a 26cm/10-inch baking pan, cast iron, or oven-proof skillet.
Clafoutis batter
- 2 tablespoon (30 grams) unsalted butter
- 3 eggs
- 1 ¼ cup (320 ml) full-fat milk
- ½ cup (100 grams) sugar
- ½ cup + 1 Tbsp (70 grams) all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅛ teaspoon salt
Fruit
- 6 apricots (or about 1 ½ or 2 cups of prepared fruit)
Instructions
Optional
- 2 tablespoon granulated sugar, to sprinkle
- 2 tablespoon shaved almonds, to sprinkle
- Place a rack in the center of the oven and preheat the oven to 360°F/180℃.
- Add the butter to a 26cm/10-inch baking dish, transfer to the preheating oven, and heat for a few minutes, just until the butter has melted. Then swirl or brush the melted butter to coat the sides of the pan.
- Meanwhile, add eggs, milk, sugar, flour, extracts, and salt to a blender and blend on low speed until thoroughly combined and slightly frothy, about 30 seconds. Alternatively, whisk eggs, sugar, milk, and extracts in a bowl; finally, add flour and salt and mix until well combined.
- Add the fruit to the baking pan, just in one layer. For this clafoutis recipe, I used halved apricots. Pour the batter around the fruit, add the shaved almonds (optional), and bake for 20 minutes.
- After 20 minutes, remove the pan from the oven, sprinkle with sugar, and bake again for about 10 more minutes until golden and puffy. To ensure it's ready, insert a toothpick into the center, which should come out clean. Let cool on a rack for about 20 minutes, then dust with powdered sugar (optional) and serve. Enjoy.
Comments (0)