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Recipe for mixed berry clafoutis

Mixed berry clafoutis

Most food writers learn how to cook, and then they learn how to write. Not me: I began interviewing people who cook, and I learned how to make their food by watching and cooking with them. For one of my first newspaper articles, I met Gloria Belknap, a French-trained chef who ran a bed-and-breakfast inn in Boston's South End. Her lucky guests enjoyed posh accommodations and an even more spectacular breakfast, including a version of this clafoutis (pronounced cla-foo-TEE). It's just as popular for dessert as it is for breakfast or brunch, and you can use any seasonal fruit or a combination of whatever you find at the market or farmstand. Like a souffle, clafoutis puffs up when it bakes, and collapses in the center as it cools. I always serve it right from the pan, with a bit of powdered sugar sprinkled on top. Any leftovers can go into the refrigerator, available for easy nibbling or afternoon snacks.

A bit of powdered sugar on top makes this mixed berry clafoutis even better.

Mixed berry clafoutis

From the pantry, you'll need: lemons, granulated sugar, all-purpose flour, kosher salt, eggs, unsalted butter, confectioners sugar.

Serves 6-8.


Zest of 2 lemons
10 Tbsp sugar, divided
1-1/4 cup unbleached all-purpose flour
1/2 tsp salt, or less to taste
5 large eggs
2 cups skim milk (or whole milk, if you prefer)
1/2 cup half-and-half (not fat-free)
10-15 oz mixed berries (I use half strawberries, half raspberries)
2-1/2 Tbsp unsalted butter
2 Tbsp confectioners sugar


Preheat the oven to 400°F.

In a food processor or blender, or with a bowl and wire whisk, blend together the lemon zest, 6 Tbsp sugar, flour, salt, eggs, milk and half-and-half. Set aside (do not refrigerate) and let the mixture rest for 1 hour.

Wash the fruit, and trim and slice the strawberries. Set a cast iron or other ovenproof skillet on medium-high heat; when it is really hot, add the butter. As soon as the butter is melted, add the fruit, and cook just until the fruit begins to give off its juice, 1-2 minutes. Add remaining 4 Tbsp sugar, and stir for 1 minute. Pour in the egg mixture, and carefully place the pan in the oven.

Bake for 36-40 minutes, or until just done (it will still be a bit soft in the center, but the eggs will continue to cook after you remove the clafoutis from the oven, so do not overcook).

Let cool for 10 minutes, then sift confectioners sugar on top. Cut into wedges and serve immediately. (Or, cool completely, refrigerate, and enjoy for breakfast the next morning.)

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Italian style omelet appetizer
Corn, green chile, egg and cheese casserole
Deviled eggs
Chocolate and hazelnut dipped strawberries
Strawberry quesadillas

Other recipes that use these pantry ingredients:
Blackberry clafoutis, from Baking Bites
Gluten-free pear clafoutis, from Elana's Pantry
Easy chocolate souffle, from Real Epicurean
Raspberry souffle, from Eating Out Loud
Goat cheese custard with strawberries in red wine syrup, from David Lebovitz

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.


Delicious. I love clafouti for breakfast.

I love clafoutis too! Yours looks perfect!

For breakfast or dessert I am there Lydia. I made my first clafouri from a Julia Child recipe but am ready to branch out!!

So lovely, Lydia! Especially in the cast iron skillet. Like how you address those leftovers, too. Those crisper edges look very tasty! ;-)


I grew up in a house where it was perfectly acceptable to eat lemon-meringue pie or chocolate cake for breakfast. This would have fit right in :) Looks delicious!

There is nothing wrong eating something as beautiful as this for breakfast!

Barbara, I love it too, but it's been a while since anyone woke up early and made it for me!

Scott, thanks. It definitely has a more rustic look than some clafoutis, but it was delicious.

Bellini, my first one was made with whole pitted cherries, and looked much more orderly than this. But the strawberries looked so good in the market last week that I went with mixed berries.

Shirley, don't tell anyone, but I actually love it cold for breakfast more than for dessert.

Julia, I think I would have loved growing up with parents who believed in chocolate cake for breakfast.

Maris, you're right!

I've never made a clafoutis or even eaten one, but it certainly does look delicious!

And you say you don't bake! Looks like a wonderful country dessert. I first tried a clafoutis with cherries, but hated pitting all the fruit. The mixed berry version is just perfect for lazy me.

Clafoutis is about the only baked dessert that I can do halfway good. I love them. Once, I even forgot the butter and it was still good.

Kalyn, clafoutis is one of those easy-baking desserts that always impresses. I don't make it often, but it's nice to have in the repertoire.

TW, I don't bake! But I keep trying. This is a nice way to use up a few odds and ends of berries that you have leftover from another recipe.

Pam, I'm glad to hear I'm not the only one who forgets ingredients in my baking. I've left butter and sugar out of apple pie (not delicious), baking powder out of cookies, etc.

Must make this! Looks so good.

I am thinking thin sliced apples might work well here too??!

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