This past weekend, my daughter and I decided to make one of our favorite egg-based recipes called a clafoutis. A clafoutis is a crustless custard-like treat that is typically served for dessert or breakfast. It is versatile enough to enjoy warm, at room temperature or even chilled. This recipe is super delicious and easy to make.
I developed this clafoutis recipe for my first book, A Kid’s Guide to Keeping Chickens, and it has been a family favorite ever since. This weekend we made our clafoutis with fresh strawberries, but a combination or choice of blackberries, raspberries, strawberries or blueberries make for wonderful and delicious variations.
Ingredients:
- 2 tablespoons butter- melted
- 1 cup of sugar
- 5 eggs
- 1 1/4 cup of light cream
- 1 1/2 tablespoons of vanilla extract
- generous pinch of salt
- 3/4 cup of flour
- 2 cups of berries- strawberries, blueberries, raspberries, blackberries
- Confectioner’s Sugar
Preparation:
- Preheat the oven to 375 degrees F /190 degrees C. Coat the bottom and the sides of a 7 inch by 11 inch baking pan with the melted butter.
- Whisk together the eggs, sugar, cream, vanilla and salt until thoroughly mixed. Add the flour and mix until smooth.
- Wash and dry the berries. Blackberries and blueberries can be left whole but cut the strawberries at least in half.
- Pour the egg mixture into the baking dish and top evenly with the berries.
- Bake the clafoutis for approximately 40 minutes, until the edges are golden brown. Insert a knife into the center. It will be clean when baked through. Do not open the oven door when baking to allow for a proper rise.
- Once done, dust the clafoutis confectioner’s sugar and enjoy.
For a completely decadent treat, serve this with fresh whipped cream or even a scoop of vanilla ice cream.
13 thoughts on “Got Eggs? Bake It: Fresh Berry Clafoutis”
Looks absolutely yummy…………..can you make the recipes ready to print.
Thank you
I will add that to my to do list!
This looks delicious. I’ll have to try it! When you mean 1 1/4 cup of light cream. What type of cream are you talking about? Whipped cream?
There are heavy cream and light cream-as you would put in your coffee. Whipping cream is something else.
Ok I get it. Thanks. (:
Is the amount of VANILLA correct – 1 1/2 TABLEspoons?
Yes!
I just made this with plums I had in the freezer. I thawed and drained the plums first and then tossed them with granulated sugar. I had more than called for so I 1.5 times the recipe in a bigger baking dish. Beautiful and delicious! Definitely a keeper!
Oh that sounds wonderful! I love hearing about people’s variations. I might try the plums! Yum!
Outstanding recipe. Ive made it with all different types of berries and even cut the sugar to 1/4 cup and used 1/4 whole wheat flour and 1/2 white. Always a crowd pleaser. Great breakfast on the go too. Thanks!!!!
Oh I am so happy to hear and I love that you shared some modifications too. I’ll have to try those next time I make it. Thank you!
This is a terrific recipe. Easy to put together with on-hand ingredients and a quick bake- simple, even for a non-baker like me.
I have a good surplus of mangoes right now and my girls have been laying gangbusters for months. Always looking for delicious ways to use my bless’ed bounty and this recipe shows off both perfectly.
I too altered the recipe- I used whole wheat flour, almond milk, raw sugar (cut in half) and no powdered sugar. Glad I did as the mangoes are super sweet.
So delicious, I made this 2xs as it is semi healthy that I wanted to share with my neighbor kids. It is a hit and a new go-to recipe for me (already shared with family). Next batch I plan to use papaya and or bananas!
Looking forward to trying more fun recipes. Mahalo for your very pleasant site!
Oh wow! Your recipe sounds delicious! I might just have to give it a try. Thanks for sharing.