Honest Fare

Pretty Provisions and Notes from the Kitchen

Berry Clafoutis

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Berry Clafoutis, Honest Fare by Gabrielle Arnold

I give you clafoutis. Often spelled clafouti (CLA-FOO-TEE) in the U.S. Clafoutis is a French rustic style dessert that I’ve recently fallen for. It’s somewhere between a cake, a custard and a pancake, 100 percent delicious and ridiculously easy to make.

Jason was sweet enough to point out that “clafoutis” sounds like some kind of vaginal irregularity. And it undeniably does. Actually, I think his exact words were, “you know, like something girls get when they hang out in a wet bathing suit too long.”
Wonderful. Thank you.

Now try to focus on the pretty picture instead…

Traditionally, clafoutis is made with whole cherries, but it’s also great with berries…especially when cherries aren’t in season. I hear people do it with pears, figs, almonds and all kinds of inventive combinations.

Clafoutis was my contribution to Thanksgiving dinner in the dessert category this year. And I must say, when faced with cardiac catatrosphies like chocolate cheesecake, bread pudding and fudge, a light three-berry clafouti is definitely something to be thankful for.

So as I was saying before, this thing is EASY. You basically just blend up the ingredients for the batter, pour it over the fruit and bake for about 45.


I was so psyched about this that I ended up making it again last night to bring to a friend’s house for dinner. This time I used cherries (frozen ones…and I was scared it would suck and everyone would know I was a fraud who serves people simple ass desserts made using frozen fruit…BUT nobody noticed, there were no leftovers and Jason said he liked it even better than the one with the real berries).


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Serves 6–8, Recipe adapted from Julia Child. Clafoutis is delicious with many different fruits as well. Try with peaches, plums or cherries.

You need:

  • 1 ¼ cups milk
  • ½ cup sugar
  • 3 eggs
  • ½ cup flour
  • ¼ teaspoon salt
  • 1 Tablespoon vanilla
  • ¼ teaspoon lemon zest
  • 1/8 teaspoon cinnamon
  • 2 cups cherries, pitted or any berries
  • Small carton whipping cream (optional) and ¼ cup sugar


  1. Preheat oven to 350°
  2. In a blender blend the milk, 1/3 cup of the sugar, eggs, vanilla, salt, lemon zest, cinnamon and flour.
  3. Pour a ¼ inch layer of the batter in a lightly and evenly buttered fireproof baking dish. Place in the oven until batter firms up a bit (a film will set in the pan). Remove from the heat and place the berries/cherries over the batter. Sprinkle on the remaining sugar. Pour on the rest of the batter evenly.
  4. Bake at 350° for about 45 minutes to an hour. The clafouti is done when puffed and brown and a knife plunged in the center comes out clean. Great served warm or room temperature. Refrigerate leftovers.
  5. Fresh whipped cream is optional, but highly recommended! Pour small 4oz carton of whipping cream in blender with about ¼ cup sugar. Blend until fluffy.


You should definitely enjoy it with freshly made whipped cream!


  1. Posted March 27, 2010 at 8:36 PM | Permalink

    Just tried this today! Made mine with fresh raspberries and blackberries and frozen cherries. Added a little vanilla to my whipped cream. So delicious!

  2. Posted March 30, 2010 at 7:11 PM | Permalink

    I am so going to bake this! Thank you and I LOVE your website, so glad I found Honest Fare.

  3. Posted April 1, 2010 at 10:19 AM | Permalink

    I’ve used this recipe twice now and while mine isn’t as pretty as yours it tastes amazing! I want to try one other recipe, but this is definitely going to be a staple. Thanks for sharing it!

  4. Posted April 1, 2010 at 10:41 AM | Permalink

    I actually made a Raspberry Clafouti using Eric Ripert’s recipe a couple of months back. It was an effortless addition to a meal that needed a sweet finishing note.

    I plated mine as individual servings in miniature cast iron skillets and placed them on some charred wooden blocks. Seemed like a fitting compliment to the rustic simplicity of the dish and tart snap of the berries.

  5. gabi
    Posted April 1, 2010 at 10:48 AM | Permalink

    Individual cast iron skillets? Wow, that sounds gorgeous, Jeremy.

  6. Posted July 7, 2010 at 6:41 PM | Permalink

    i have it in the oven right now! cannot wait~ thank you for posting/sharing!

  7. gabi
    Posted July 7, 2010 at 9:38 PM | Permalink

    you’ll have to let me know how it turns out!

  8. Lukas
    Posted August 30, 2010 at 10:37 AM | Permalink

    hey, thanks for this recipe! Here, my contribution:

  9. Posted September 22, 2010 at 5:03 PM | Permalink

    i know you posted this quite a while ago, but i’ve made the berry version many times since than and making the cherry variety today- for some reason it seems appropriate for the beginning of fall.
    just wanted to let you know we’ve so enjoyed it!

  10. Andrea
    Posted February 24, 2013 at 11:45 AM | Permalink

    This dish looks so delightful. I would love to make but have to substitute milk. How do you think it would do with almond milk instead of the regular one and quarter cups?

  11. gabi
    Posted February 26, 2013 at 9:47 AM | Permalink

    Andrea –

    I think it might work out and have a feeling coconut milk might actually work as well, if not better. Good luck and let me know how the substitution works out if you can…I’m curious!

  12. Elodie
    Posted April 25, 2014 at 8:30 PM | Permalink

    Frozen berries are great too! Thank you for this easy and quick dessert!

  13. Sara
    Posted January 27, 2015 at 10:24 AM | Permalink

    Hi this cake looks wonderful!! I was wondering if this cake can be made two days in advance for a dinner party I’m going to? Also, can I use only frozen blueberries or do you think a mix of berries would be better? Thanks and again this looks great!

  14. gabi
    Posted March 4, 2015 at 3:05 PM | Permalink

    You can definitely make it in advance and keep it in the fridge. I actually have used frozen cherries before and they we’re great!

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