Summer Berry Clafoutis with Whipped Cream

5 from 3 votes

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A custard-ey cake studded with berries, and topped with poofs of whipped cream.

Plate with a piece of Summer Berry Clafoutis with Whipped Cream.

A custard-like clafoutis jammed with berries is one of the best ways to highlight berries during their peak season. Serve it warm or at room temperature, with billows of whipped cream, and make this your dessert of summer.

(Did you ever read Blueberries for Sal? One of my favorite children’s books is where Sal and a baby bear meet while overindulging in a thicket of blueberries on a hill. Anyway, when I read that book as a kid, and then later to my own kids, I definitely thought that this unlimited berry opening was an opportunity not to be squandered, and I knew where Sal and that bear were coming from.)

This traditional French dessert is a great dish to serve after a summer meal, maybe with a French 75 or a glass of summer berry sangria. It’s also a lovely end to a brunch.

Woman sprinkling powdered sugar onto a dish of Summer Berry Clafoutis.

Summer Berry Clafoutis recipe: A custard-ey cake studded with berries, and topped with poofs of whipped cream.

What Is a Clafoutis?

A clafoutis (or clafouti) is a baked dessert of French origin, classically made with cherries, even more classically made with cherries with the pits still left in them. Plums are another commonly featured fruit in calfoutis. The fruit is ensconced in a lightly sweetened pancake-like batter which is poured over the fruit, and then puffs up enticingly all around the fruit when it bakes. It can be baked in a baking dish, or more traditionally in a large cast iron skillet. The batter turns into a custardy cake with a very appealing texture. You can make clafoutis with all kinds of fruit, and berries are lovely when they are in season.

A clafoutis is somewhat similar to a Dutch baby pancake, but the batter is thicker and more custardy. Are you sold? Good. AND it’s very easy. If you can serve and eat it while slightly warm you will be in for a heightened layer of deliciousness.

A few cracks may appear as it cools– that’s not a problem, this is just the way clafoutis settle. Also try Peach Clafoutis.

Ingredients

For the Berry Clafoutis

If you want to add in a teaspoon of finely grated lemon zest, go ahead!

  • Blueberries and strawberries – You can use any berries or berry combination you like, such as blackberries and raspberries.
  • Chambord framboise – A berry flavored liqueur mixed into the batter helps to enhance out the berry flavor.
  • Eggs – Helps make the custard light and fluffy.
  • Granulated sugar
  • Pure vanilla extract – Almond extract is also an option, if allergies aren’t an issue.
  • All-purpose flour – For structure.
  • Half-and-half – For richness.
  • Confectioners’ sugar – For dusting.

For the Sweetened Whipped Cream

You can also serve this clafoutis with vanilla ice cream if you wish.

  • Heavy or whipping cream – Heavy cream, when whipped, will become fluffy and thick.
  • Confectioners’ sugar (powdered sugar)
Summer Berry Clafoutis with Whipped Cream on a plate and in a dish.

How to Make a Summer Berry Clafoutis

  1. Prepare the berries: Toss the berries with Chambord and spread them out in a single layer in the baking dish.
  2. Make the batter: In a large bowl, whisk the eggs well, then add the sugar, salt, and vanilla. Dump in the flour and whisk until the batter becomes very smooth (you can also do this in a blender). Blend in the half-and-half. Pour the batter over the berries.
  3. Bake: Bake for 45 to 50 minutes at 350ºF. Cool the pan on a wire rack until the clafoutis is slightly warm, or at room temperature, knowing that it may crack in a spot or two, which is fine.
  4. Make the whip: In a large mixing bowl, using a whisk or a hand mixer, whip the cream and confectioners’ sugar just until slightly firm peaks are formed.
  5. Assemble and enjoy: Dust the clafoutis with confectioners’ sugar before serving, and serve with whipped cream.
Berry Clafoutis Recipe / Katie Workman / themom100.com / Photo by Sarah Crowder

What to Serve with Summer Berry Clafoutis with Whipped Cream

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5 from 3 votes

Summer Berry Clafoutis with Whipped Cream

A custard-ey cake studded with berries, and topped with poofs of whipped cream.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 Servings
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Ingredients 

For the Berry Clafoutis

  • 1 pint blueberries
  • 1 pound strawberries halved, or quartered if large
  • 1 tablespoon Chambord framboise or other berry liquor
  • 4 large eggs
  • cup granulated sugar
  • ½ teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • ¾ cup all-purpose flour
  • 1 ½ cups half-and-half
  • confectioners’ sugar (powdered sugar) for dusting

For the Sweetened Whipped Cream

  • 1 ½ cups heavy or whipping cream
  • 2 tablespoons confectioners’ sugar (powdered sugar)

Instructions 

  • Preheat the oven to 350°F. Butter a shallow 2½ to 3 quart casserole.
  • Place the berries in the casserole. Sprinkle over the Chambord, toss the berries with the liquor, and spread them out in a single layer.
  • In a large bowl, whisk the eggs well, then add the sugar, salt, and vanilla and whisk well to combine. Dump in the flour and whisk until the batter becomes very smooth. Slowly pour in the half-and-half and whisk until incorporated. Pour the batter over the berries.
  • Bake for 45 to 50 minutes until a knife inserted into the center comes out clean, and the whole thing is prettily puffed and nicely browned. Cool the pan on a wire rack until the clafoutis is slightly warm, or at room temperature, knowing that it may crack in a spot or two, which is fine.
  • While the clafoutis is baking, make the whipped cream. In a large mixing bowl, using a whisk or a hand mixer, whip the cream and confectioners’ sugar just until slightly firm peaks are formed.
  • Dust the clafoutis with confectioners’ sugar before serving, and serve with whipped cream.

Notes

What is a Clafoutis?
A clafoutis (or clafouti) is a baked dessert of French origin, classically made with cherries, even more classically made with cherries with the pits still left in them, all ensconced in a lightly sweetened pancake-like batter which is poured over the fruit, and which puffs up enticingly all around the fruit when it bakes. But it’s also great with all kinds of fruit, especially berries.

Nutrition

Calories: 419.85kcal, Carbohydrates: 44.61g, Protein: 7.05g, Fat: 24.31g, Saturated Fat: 14.26g, Cholesterol: 159.76mg, Sodium: 213.98mg, Potassium: 267.65mg, Fiber: 2.87g, Sugar: 28.22g, Vitamin A: 974.16IU, Vitamin C: 39.75mg, Calcium: 103.35mg, Iron: 1.36mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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