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

Mixed Berry Clafoutis overhead

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.

Mixed Berry Clafoutis close up on white plate with powdered sugar

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.

Mixed Berry Clafoutis on three white plates

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

Or oozing, luscious, juicy baked fruit.

Close up of Mixed Berry Clafoutis showing 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.

Mixed Berry Clafoutis on white plate with powdered sugarAnd 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.

Mixed Berry Clafoutis side close up on plate

 

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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

Mixed Berry Clafoutis ingredients

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

Ingredients in blenderThis is the 30 second batter.  So.Easy.

Pour batter over the berries

Unbaked Mixed Berry Clafoutis in foil lined pan

Bake

Overhead of Mixed Berry Clafoutis in pan out of oven

Dust

Unwrapped Mixed Berry Clafoutis sprinkled with powdered sugar

Slice and serve

Slices of Mixed Berry Clafoutis on white plates stacked

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.

There plates of Mixed Berry Clafoutis slices
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

bread pudding chunks

…or creme brulee meets raw vegan cheesecake

Slice of Raw Vegan Cheesecake up close in container

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

Overhead of two plates of sliced Mixed Berry Clafoutis

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

Side view of one sliced Mixed Berry Clafoutis

I think you will impress anyone you serve this to.

Close up of Mixed Berry Clafoutis with a slice on plate in backgroundAnd 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.

Close up of slice of Mixed Berry Clafoutis with powdered sugar
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.

Sliced Mixed Berry Clafoutis in tinfoilThis 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!

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