Make this Triple Berry Clafoutis for brunch or dessert! It’s an easy and elegant French recipe that’s delicately sweet, made with your favorite summer fruits! Top with powdered sugar for a sweet addition.
A special Mother’s Day request is here: Triple Berry Clafoutis!
If you’re not sure what a clafoutis is, we will get to what this delicious, easy-to-make yet totally elegant vegetarian breakfast (or dessert!) recipe is all about.
Let’s start by saying it’s a magical, creamy, elegant French summer dessert that’s super easy to make.
I’ve always had a love affair with France. I can’t explain it, or tell you when or where or how it began, but it’s there and it’s not going away. So when the idea to travel to France with my mom came into consciousness, it was not going away. I may be stubborn, too, but that’s another post.
So this idea turned into reality. My mom and I are planning a mother-daughter trip to France to soak up the French culture, drink lots of wine, and eat ALL the cheese and baguettes for our milestone birthdays. Naturally, that means that for this Mother’s Day, I knew I had to make this simple summery French dessert.
What is clafoutis?
Clafoutis is incredibly elegant. You’ll be surprised at how easy it is to make, and how impressive it is. If you’re not familiar, it’s a custard-like base filled with any summer fruit you have on hand (hello, still so easy). The finished dish is like a sturdy custard, and can kind of be compared to flan in its texture.
I love anything with fresh berries in the summer, so I went with my spin on this classic dessert and used triple the berries. My recipe is adapted from none other than Julia Child’s recipe, so you know it’s legit. 😉
The creamy custard filling isn’t too sweet either. You know those times when you just need a little something but want to feel light, healthy-ish, and good about what you had for dessert?! THIS IS IT! Now, I’m not saying it’s healthy per se, but not being doused with sugar is a good start, isn’t it?
You know what else you’ll love? Clafoutis is whipped up in the blender, bakes, and then is served slightly warm. You can let it bake while you enjoy dinner, and it will be ready at just the right time. Serve with a sprinkle of powdered sugar on top for a touch of sweetness, and let the warm custardy filling melt away in your mouth.
Even better, you don’t even have to be limited to just dessert to enjoy it. Clafoutis is along the lines of a big pancake, a Dutch Baby, or crepe, which means it’s perfect for brunch, too! Warm, slightly sweet Triple Berry Clafoutis, a hot cup of coffee, and the warm summer sun shining down on a patio? Now that, my friends, is the perfect morning.
Triple Berry Clafoutis
- 1/2 Tablespoon butter
- 1 cup milk
- 3 eggs
- 1/2 cup sugar + 2 Tablespoons, divided
- 1 Tablespoon vanilla
- 1/2 lemon, zested
- 2/3 cup all-purpose flour
- 1/8 teaspoon salt
- 16 ounces mixed berries, raspberries, blueberries, blackberries
- Powdered sugar, for topping
- Preheat oven to 350°F. Place a tart (or pie) dish or oven safe skillet in the oven with 1/2 Tablespoon butter. Allow pan to heat in the oven and swirl the melted butter evenly to coat the pan, so it’s well greased.
- Meanwhile, in a blender or bowl using an immersion blender, add milk, eggs, 1/2 cup sugar, vanilla, and lemon zest. Blend well until combined. Add flour and salt. Blend for approximately 1 minute until slightly foamy.
- In the hot pan, pour enough batter to coat about 1/4 inch layer of the pan. Let sit for 1-2 minutes until batter is slightly set (this will help the berries remain in the middle). Spread berries in an even layer on the set batter and sprinkle with the remaining 2T sugar. Pour remaining batter on top of berries. If needed, use the back of a spoon to smooth out top.
- Bake for 45-55 minutes. The clafoutis center will rise (and deflate as it cools once done cooking). Knife should come out clean when it’s done, and the edges golden brown.
- Clafoutis is best served warm after baking, but can be served at room temperature or cold. Sprinkle powdered sugar on top before serving.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
I’ve totally never heard of it before but it sounds FABULOUS! And a mother-daughter France trip— what could be more fun?! When are you guys going?
Next summer (2019) – I’ll definitely be hitting you up for some recommendations!
This recipe was excellent! Light and subtly sweet. It was easy to make and a hit with guests. Definitely a keeper. Thank you!
I’m so glad to hear you liked it, it’s a hit around my house, too! Thanks for commenting!
I make this recipie all the time because it’s perfect!! I double it and we eat it for breakfast throughout the week because we love it cold. We also eat pumpkin pie for breakfast too so…..:)
Are we long lost soul sisters?! I LOVE this! I’m so glad you love it as much as I do! 🙂 Thanks so much for sharing, KK!
So easy !. I didnt have a lemon to zest, so I used an orange, delicious! I have made clafoutis before, and I like this recipe the best.
I’m so glad to hear! Thanks, Bernie!
Hi! This looks DELICIOUS and I’m eager to try it! Can you please tell me what size tart dish you use? Thanks heaps!
Hi Barb! Thank you! I use a 9-inch tart pan. Looking forward to hearing how it turns out!
This is certainly a keeper! My entire family loved it. I added some almond extract too yum yum! All worked so well. Thank you for a new go to dessert!
Yum! I love almond extract – what a great addition. Thanks so much, Lacey, so glad everyone enjoyed it!
Can you use frozen berries?
Hi Linda, yes frozen berries should work, no need to thaw them.
Easy, peasy and looks so nice! I used up bad peaches and overripe berries, skipped the lemon and sprinkled cinnamon on top.
Yum! Thanks, Sue!