RECIPE: Clafoutis with Loads of Berries
This clafoutis recipe is filled with berry goodness, making it the perfect warm-weather dessert. Enjoy!
This recipe comes to us from Hillary Davis’s newest cookbook, French from the Market.
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Clafoutis with Loads of Berries
"Traditional French clafoutis is made with whole cherries, but you can use any fruit depending on the season. If I happen to have an orange, I will zest it and add some to the batter as well. The secret to making a tender clafoutis is to let the batter rest for at least 30 minutes before pouring it in the baking dish. In the end, you will be rewarded with a celestial cloud of berry goodness." — Hillary Davis
Ingredients
- Unsalted butter for the baking dish
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1¼ cups whole milk at room temperature
- ¾ cup granulated sugar divided
- 3 large eggs at room temperature
- 1½ tsp vanilla extract
- 1½ tsp almond extract
- ¼ tsp fine sea salt
- ½ cup all-purpose flour
- Grated zest 1 organic orange optional
- Powdered sugar to garnish
Instructions
- Coat a 10-inch baking dish generously with butter, then scatter the raspberries and blueberries on the bottom of the dish.
- In a blender, combine the milk, ½ cup of granulated sugar, the eggs, vanilla, almond extract, fine sea salt, flour, and orange zest (if using). Blend well for about 15 seconds, then let the batter rest for 30 minutes.
- After 15 minutes, preheat the oven to 400 degrees F.
- Pour the rested batter over the berries and sprinkle the remaining 1⁄4 cup of granulated sugar over the top.
- Bake for about 45 minutes until the top is puffed and browned and a toothpick into the center comes out clean.
- Before serving, using a fine-mesh sieve, sprinkle some powdered sugar over the top.
Notes
Reprinted with permission from French from the Market by Hillary Davis. Gibbs Smith Books 2024.
Nutrition
Calories: 170kcalCarbohydrates: 31gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 66mgSodium: 111mgPotassium: 128mgFiber: 2gSugar: 23gVitamin A: 166IUVitamin C: 6mgCalcium: 63mgIron: 1mg
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Photography by Sheena Bates.
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