Mixed Berry Clafoutis

If you have no idea what the heck a clafoutis is, don’t worry.  It sounds complicated and fancy.

But it’s easy and only seems fancy.

Clafoutis:  cla·fou·ti or cla·fou·tis (klä-f-t)  n.  A baked dessert composed of a layer of fresh fruit topped with a thick batter.

Typically it’s made with cherries and dusted with powdered sugar.

I used mixed berries and put extra sugar in the recipe compared to other recipes I had browsed, as well as the dusting of powdered sugar I used on top.

You can never have too much sugar. Or cream. Or butter.

Or oozing, luscious, juicy baked fruit.


I didn’t know what a clafoutis was until I was pregnant with Skylar and watched lots of Food Network while trying to forget about how sick and miserable I was for about 38 weeks or so, but I wasn’t counting.

I was so intrigued by an episode similar to this one with Dave Lieberman where he made a blueberry clafoutis that I actually made one.

And I’ve spent five years remembering how good it was.

And after making this one, I have no idea why I didn’t make it sooner!

Probably because French desserts scare me off because they seem so fussy to make, but this clafoutis is neither tricky nor fussy.

And tastes wonderful, creamy, sweet, and glorious going down.

 

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Mixed Berry Clafoutis

2 c berries (I used one 12-oz. bag of frozen mixed berries, i.e. raspberries, blueberries, blackberries, strawberries; but use fresh or frozen berries or other fruits, really any combo you like and have on hand)

2 eggs

1 c white sugar

1 c heavy cream

1 tsp vanilla extract

1/3 c all-purpose flour

2 tbsp powdered (confectioners) sugar for dusting

Directions:

Layer the berries in the bottom of a greased, sprayed, or foil-lined square baking pan (i.e. 8×8 or 8×10)  Take all remaining ingredients (except powdered sugar) and either whisk by hand to combine or add all ingredients into a food processor, blender, or Vita and blend until incorporated (took 30-45 seconds in the Vita).  Pour mixture over the berries.  Bake at 350F for 40 minutes or until top is golden brown, puffy, and has a firm center that is fully set and that bounces back when lightly pressed.  Let the clafoutis cool slightly before dusting with powdered sugar.  Slice into pieces and serve semi-warm is traditional.   I store the leftovers in the fridge (or freezer) and allow them to come to room temp before eating.

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The ingredients

Add all the ingredients to a Vita, blender, food proc (or simply mix by hand) and blend until combined

This is the 30 second batter.  So.Easy.

Pour batter over the berries

Bake

Dust

Slice and serve

Rich, decadent, creamy, sweet.  <—Everything a dessert should be in my book.

I firmly expect to make another clafoutis, and much sooner than 5 years from now, which is how long it took between clafoutis #1 and #2.


If you’ve never had a clafoutis it’s somewhere on the richness and density spectrum with things like a dense custard meets bread pudding

…or creme brulee meets raw vegan cheesecake

You know, real “light and airy” desserts.  Kidding.

The heavy cream, vanilla, and sugar in the recipe creates a dense pudding-ish, custardy texture + sweetness + creaminess

It’s pretty much heaven in your mouth with sweet, baked cream and juicy berries exploding in your mouth with every bite.


I think you will impress anyone you serve this to.

And just in time for 4th of July, Red, White, and Blue! I guess I’ve officially turned food blogger when I create seasonally-appropriate and holiday-themed recipes, huh.

I should add this to my Red, White, & Blue Recipes

It doesn’t have to be 4th of July to enjoy this rich slab of goodness, though.


If you happen to have any leftovers, hoard them for yourself store them away from hungry family members in the fridge or freezer in an airtight container.

This is almost all gone.  I always said I love leftovers!

 

From my last post, thanks for the compliments on my new camera strap and oh yes, we all seem to love Etsy!  And it was fun to hear what your ‘signature’ colors are that you gravitate toward.

Questions:

1. Have you ever tried a clafoutis?

As I mentioned, I had only had the one that I made five years ago when I was pregnant.

It’s about as easy as making pancake batter but with far more amazing results than pancakes!  But don’t take my word for it, in 5 minutes, you can have the batter made and then just pour and bake.  And enjoy.

2. Do you have any fancy tasting or fancy sounding recipes you’re fond that actually aren’t fancy or fussy at all?

I pride myself on being able to take complex recipes, and break them down, removing all but the key and absolutely essential ingredients because when I see a recipe that’s more than a half dozen ingredients or has a many steps and makes tons of dirty dishes, I am instantly turned off.  Skip it.  Next.

I am picky choosy when it comes to desserts.  They must be stellar and decadent and fabulous, or they’re not worth my chew.  And never “healthy tasting”Why bother.

So my recipe for success with desserts is: fancy & decadent tasting + very user-friendly & easy to make + commonly sourced & inexpensive ingredients = at least 95% of the recipes on my site.   And not only desserts, but that’s my overall approach to recipes.

What are your taste fancy and fussy but really aren’t recipes?

Don’t forget about the Shaklee Giveaway and Happy 4th of July!

   

87 Responses to “Mixed Berry Clafoutis”

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    Shay — July 2, 2011 at 4:10 am

    Wow! So gorgeous and so festive!

    Reply

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    Anna @ Newlywed, Newly Veg — July 2, 2011 at 4:12 am

    Just beautiful!!! Looks so fancy!

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    reid — July 2, 2011 at 4:22 am

    When I worked for a cafe I made them! So easy and delicious– I think I forgot about it in the oven and it turned out okay (blueberry usually). But the funny thing is that the first one I made, I was asked by the head chef to make one when she was gone… I freaked out because I had NO idea what a clafoutis was and about a million things to make! (thank goodness for beauty and simplicity right?) :)
    Yours is beautiful!
    I’m not much of a fancy food eater…. but I bet I could come up with some fancy terms for my concoctions just to make ‘em think it’s fancy.
    Happy Saturday and fourth of July weekend!

    Reply

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    Heather @ Health, Happiness, and Hope — July 2, 2011 at 4:27 am

    I’ve never even heard of Clafoutis! It looks INCREDIBLE Averie… what a perfect 4th of July treat. Berries in dessert items are always my favorite in summer, and totally agree that there is no such thing as too much powdered sugar. ;)

    Reply

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    Maris (In Good Taste) — July 2, 2011 at 4:31 am

    It looks absolutely perfect. You always have the most beautiful dishes and bowls!

    Reply

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    Tasha @ Voracious Eats — July 2, 2011 at 4:38 am

    I love clafoutis! I make mine filled with chunks of chocolate. And yes, my pots de creme sound and look and taste exquisitely complex, but they are SOOOOO simple!

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    Lisa — July 2, 2011 at 5:09 am

    I’ve never had or made a clafoutis…but they really are pretty and look delicious!

    I’m all for the easy desserts that look difficult. I used to always make brownies in a mini muffin tin, and then pipe a cream cheese/whipped cream topping on and garnish with berries or candies (depending on the holiday or event). People always thought they were so fancy…but they were super easy to make.
    Happy 4th—enjoy your clafoutis!

    Reply

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    J3nn (Jenn's Menu and Lifestyle Blog) — July 2, 2011 at 5:28 am

    I thought that resembled the bread you like in Aruba! I’ve never had clafoutis, but omgggggggg, do want to now! That looks scrumptious!! Hard to believe it has so few ingredients. Your pictures are superb! Love this set. I know they will be accepted across the board….wow!

    Great recipe and photos. Total winner on looks alone! :)

    Reply

    • Averie (Love Veggies and Yoga) replied: — July 2nd, 2011 at 5:36 am

      thank for the wonderful compliments and vote of confidence. I BELABORED which photos I was submitting and sub’ed different ones to TS vs FG b/c I feel like they like diff things, as we’ve talked about.

      And YOU need to make this dessert. You will LOVE it! So easy, too!

      Fingers crossed. And off to bed :)

      Reply

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    dragonmamma/naomi — July 2, 2011 at 5:37 am

    Looks good, but no way am I turning on the oven; it’s been hot, hot, hot this week. I think I’ll have the berries cold with lots of whipped cream on top.
    I don’t know if it’s all of them, but I found out that our local Whole Foods Market has a special every Saturday morning; 3 baskets of organic berries (blue, black, or rasp) for $6. Easy stop right after I go to the farmer’s market to pick up my grass-fed beef.

    I’ve seen the word clafouti but I didn’t know what it was or how to pronounce it. Does that rhyme with “shake your booty?”

    Reply

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    Laura @ Sprint 2 the Table — July 2, 2011 at 5:55 am

    What a gorgeous, festive dessert! I love stuff that looks difficult/impressive but is actually quite easy.

    Happy 4th!

    Reply

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    Sarena (The Non-Dairy Queen) — July 2, 2011 at 6:26 am

    This looks beautiful! Perfect for the 4th celebration weekend! Hey, I’m curious, are you full blown dairy and wheat now? Did your allergies go away? I wish I could have a big bowl of ice cream…alas, not in my cards. I did have a huge cup of banana soft serve yesterday with fresh berries and peaches…it was so good. I hope you have a great weekend!

    Reply

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    Holly @ The Runny Egg — July 2, 2011 at 6:29 am

    I love your recipes Averie because they look so good, taste good and are super simple.

    The pictures look great with your new thrift store plates! So pretty and very festive for the 4th.

    Have a great weekend!

    Reply

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    katie @ KatieDid — July 2, 2011 at 6:50 am

    I have never even heard of a clafoutis never mind had one! I’m surprised at how easy it looks because no one ever seems to make them. Love all the new dish ware too, it all photographs really beautifully.

    Reply

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    cathy — July 2, 2011 at 7:02 am

    gorgeous photos, averie! there’s something about french names that just raise the classy factor – clafoutis, and “petit fours” would be another one. your new “bargain” dishware matches the high class name of this recipe!
    i love crisps, cobblers, platz…so clafoutis would likely get a thumbs up!
    happy 4th of july weekend!

    Reply

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    Krystina (Organically Me) — July 2, 2011 at 7:05 am

    I’ve ALWAYS wanted to try clafoutis!

    Reply

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    Villanyszerelés — July 2, 2011 at 7:25 am

    Say thank you for share your extremely superior informations. I’m impressed by the material that you have on this blog. Bookmarked this web page, will appear again for far more. What a perfect web site! Your web page is one of my new preferred. So maintain up the excellent work!

    Reply

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    CH — July 2, 2011 at 7:30 am

    Ahhh, my host mom hear in France has already made cherry clafoutis for us twice! It is incredible. There is nothing (for a foodie) quite like getting to spend an entire summer in a country, living and experiencing the place through it’s food and language….

    Reply

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    Courtney @ girl in the pink — July 2, 2011 at 7:31 am

    Beautiful dessert. Beautiful photography. & beautiful plates! Love that flower one, it looks vintage?

    Reply

    • Averie (Love Veggies and Yoga) replied: — July 2nd, 2011 at 12:01 pm

      thrift store finds, really cheap like maybe $2 bucks? if I recall…probably vintage, but not expensive.

      Reply

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    Leanne @ Healthful Pursuit — July 2, 2011 at 7:37 am

    Wow, this really is simple and easy. Way to go, Averie!

    Reply

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    Jolene (www.everydayfoodie.ca) — July 2, 2011 at 8:13 am

    I have made souffles and creme brulee, which some people think are fancy, but they are really not that hard to make.

    The hubby was watching me read this post, and was like, “oooooooh what’s that?” I suppose I will be making him a clafoutis this summer!

    Reply

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    Carey @ Positively Blonde — July 2, 2011 at 8:58 am

    As I started reading your post, I wondered what a clafoutis is. Then I came across your definition! haha perfect timing! I’ve never had one before but this looks delicious!!

    I like to make crostadas- which sound and look a lot fancy then they really are!

    Reply

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    Amber K — July 2, 2011 at 9:17 am

    I had never even heard of it before, let alone have eaten it! From the name it does sound super complicated and fancy, but how easy! I wonder what gluten-free flour would work the best to make it. Because THAT is something I need in my mouth.

    Reply

    • Averie (Love Veggies and Yoga) replied: — July 2nd, 2011 at 12:02 pm

      I’d use a GF flour mix blend like rice/potato/tapioca, even oat. It will be fine.

      Reply

      • Amber K replied: — July 2nd, 2011 at 12:49 pm

        Yum! Thanks for the tip :)

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    Jess@HealthyExposures — July 2, 2011 at 9:50 am

    Beautiful photos/set-up. I love the vintage-esque plates especially!
    And clafoutis. I feel like my mom’s probably made it before, but I’m not sure :X all I know for sure is that it’s fun to say!
    For some reason, when I used to make stuff more often (and I say “used to” only because the past two months have been “the months of waffles and eggs,” lol) I would always get comments how what I made seemed so…tedious? Which always gave me a laugh because 95% of the stuff I make is pretty simple and/or quick if you plan it right.

    Reply

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    Christine (The Raw Project) — July 2, 2011 at 10:01 am

    “But it’s easy and only seems fancy.” – Sounds good to me! :-)

    These look great, I just may need to work on a raw vegan version! Gorgeous pics, the colors are perfect.

    1. Not that I rememeber.
    2. Most raw desserts fit this category for me because the look and taste good using high-quality ingredients, but usually just involve through ingredients into a food processor.

    Reply

    • Averie (Love Veggies and Yoga) replied: — July 2nd, 2011 at 12:04 pm

      raw vegan would be hard b/c it does have to be baked to really get the texture right. I supposed you could theoretically dehyd it for like 36-48 hrs but honestly…i wouldnt! You could use a fullfat coconut milk and maybe a chia/flax egg, more flour and see. One of those desserts that would be a bit hard to get the texture right but not impossible!

      Reply

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    Kaitlyn@TheTieDyeFiles — July 2, 2011 at 10:46 am

    Happy 4th of July!

    I’ve never had a clafoutis but this looks so good I might try to veganize it! If I do I’ll let you kno how it goes.

    I’ve never simplified a recipe (I’m a little scared) but your avocado chocolate mousse does me well :)

    Reply

    • Averie (Love Veggies and Yoga) replied: — July 2nd, 2011 at 12:04 pm

      You could use a fullfat coconut milk and maybe a chia/flax egg, more flour and see. One of those desserts that would be a bit hard to get the texture right but not impossible!

      Reply

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    Alex@Spoonful of Sugar Free — July 2, 2011 at 11:28 am

    My grandma used to make something like this….only she called it “My Favorite breakfast” because it was her favorite!

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    mi-an — July 2, 2011 at 11:36 am

    funny you posted clafoutis today bc i was just on foodnetwork website last nite looking for apricot recipes (we harvested our 1 apricot tree yesterday!). they are so tasty, sweet and juicy. and i was hmm…clafouti..interesting…you think putting using apricots would work?

    Reply

    • Averie (Love Veggies and Yoga) replied: — July 2nd, 2011 at 12:05 pm

      yes absolutely would work! just slice them into fours or into dice sized pieces (even halves) and make the batter, pour over them, bake. Done! :)

      Reply

      • mi-an replied: — July 2nd, 2011 at 1:08 pm

        sounds good to me!! i will make them tomorrow and bring them to my sis in law’s for the bbq!
        thankssss averie!

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    Ela — July 2, 2011 at 2:28 pm

    Thanks for posting this–and awesome that it’s even season-themed.

    I’m allergic to too many of the ingredients, but there are several people around here that I know that would _looove_ this, so I may have to make it for them!

    I think most ‘fancy sounding’ recipes that I’ve tried turn out not to be so intimidating or difficult after all.
    love
    Ela

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    Wedding Coordinator San Diego — July 2, 2011 at 2:29 pm

    I made them today after seeing your recipe and they are DELICIOUS! Thanks!

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    Ellie@fitforthesoul — July 2, 2011 at 3:09 pm

    Ohhh I’ve only tried it once and that’s when I made it a while back after getting julia Child’s book!! It was sooo good! :D So light and perfectly sweet.

    Reply

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    Aja — July 2, 2011 at 4:39 pm

    I just found the dessert for my picnic this monday. That looks so good!

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    Amanda Jewell — July 2, 2011 at 5:12 pm

    how pretty and playful! I think I’ll try to veganism these sometime soon –> they look too good for me for me not to :-)

    Reply

    • Averie (Love Veggies and Yoga) replied: — July 2nd, 2011 at 5:44 pm

      I thought you were using eggs/dairy now?

      See above comment replies of mine for vegan tips I had for a few other readers :)

      Reply

      • Amanda Jewell replied: — July 2nd, 2011 at 8:00 pm

        I am eating eggs again, but I’m actually allergic to dairy so that’s not an really an option. I’d like to keep my egg consumption to just eating them in their usual form (I.e. Just as they are). Vegan baking is still my favorite kind of baking and the suggestions you made seem like they’ll definitely make a tasty dessert! Skylar is lucky to grow up in such a tasty house! :-)

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    Lorin — July 2, 2011 at 5:41 pm

    I know you said you don’t like healthy tasting desserts or healthified desserts; but I really recommend Chocolatecovered katie’s deep dish cookie pie. I was afraid to take a bit of the cookie dough when I was making it, but it was delicious! Definitely something worth trying once at least. :) I made your chocolate chip cookie dough balls, very good :)

    Reply

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    kris (everyday oats) — July 2, 2011 at 9:50 pm

    I watch a ton of food network and I still had no idea what a clafoutis was. So glad I read your post! haha
    Looks delish!

    Reply

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    Kristina @ spabettie — July 3, 2011 at 8:17 am

    averie – we are on the same page this weekend, I made a clafoutis yesterday!! :)

    I have a few desserts that are really easy but seem so elegant, and like they’d be complicated or time consuming…

    your clafoutis looks awesome!

    Reply

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    Marla — July 3, 2011 at 12:26 pm

    Pretty pictures!! This dessert looks delish Averie. Even with the very fancy name ;)

    Reply

    • Averie (Love Veggies and Yoga) replied: — July 3rd, 2011 at 12:39 pm

      thanks my dear :)

      seriously sooo easy. I know you dont do much sugar but if you ever need a 5 min prep time dessert to take to some function for your kids or something quick, this is easy!

      Reply

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    Erica — July 3, 2011 at 2:26 pm

    YUM! How beautiful- so perfect for the fourth. Love it. I’ve never had a clafoutis. I like making risotto. It always seems so fancy and complicated, but its not…just lots of stirring!

    Reply

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    Katie — July 4, 2011 at 8:28 pm

    Meringues are probably the fanciest sounding dessert I make. But they are actually really easy to make. And they only have four ingredients – sugar, egg whites, salt, and cream of tartar. Simple is ALWAYS better.

    Reply

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    Krista — July 5, 2011 at 7:55 am

    I love clafoutis! <-such a strange word, eh? :) I think I like that the batter seems *almost* under cooked which is a texture that I really like!

    Reply

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    Caroline — July 6, 2011 at 9:21 am

    Just found your blog and am absolutely loving it, Averie! This dessert looks amazing. Yup, now I’m craving a bite of it. :)

    Reply

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    Hannah — July 6, 2011 at 8:04 pm

    My mother said this is her new favorite dessert of all time. This was so easy and wonderful as a 4th of July dish, thanks for the recipe! :)

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    Andrea — October 5, 2011 at 5:40 pm

    This looks awesome! I’m going to try to veganize it if you don’t mind :)

    Reply

    • Averie @ Love Veggies & Yoga replied: — October 5th, 2011 at 6:48 pm

      just use coconut milk, almond milk, hemp seed milk…

      maybe a little margarine for thickness if you think it needs it

      and for the eggs, I’d suggest egg replacer or chia/flax eggs and use nut milk rather than water (if it were me) b/c you want it thick.

      lmk what you end up doing!

      Reply

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    Amry — November 24, 2011 at 8:09 pm

    Hi Averie, I made your Mixed Berry Clafoutis for Thanksgiving! Thank you for a great recipe. I booked marked it long ago because it looked so scrumptious. I used my Vita-Mix too and it made prep time so fast! Everyone was very impressed. My other dessert was pumpkin pie with pecan and Biscoff cookie crust. Hope you had a wonderful Thanksgiving!

    Reply

    • Averie @ Love Veggies & Yoga replied: — November 25th, 2011 at 12:30 pm

      I’m so glad you made it! I made my batter in my Vita, too. Very easy that way….fruit to pan, a few ingredients in Vita, blend, pour, bake. Fancy name, easy recipe. Glad you liked :)

      Reply

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    Liz — July 24, 2013 at 8:25 am

    This looks really yummy to me. Thank you and have a great day!

    Reply

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    Shanna — July 29, 2013 at 7:00 pm

    I made this earlier today to have with tea and company this afternoon. It was great and everyone liked it a lot. I lessened the amount of sugar to suit my guests’ tastes, yet it was still sweet from the berries and delicious and worked well. I used a blend of cherries and berries from TJ’s.

    Reply

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    Vivian — March 14, 2014 at 4:37 pm

    Were the berries you used still frozen when you put them in the pan or were they thawed? I’m planning to make this in the summer time :)

    Reply

    • Averie Sunshine replied: — March 14th, 2014 at 8:11 pm

      As photographed in this post (it’s 3 years old) this was frozen but over the years I’ve made it with fresh, frozen, and a combo. Enjoy!

      Reply

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