Clafoutis is the quintessential French summer dessert, a great way to use an excess of tree-ripe fruit,

from cherries to plums, peaches, and juicy pears. There are many versions of this recipe.

The technique is basic, a great beginner’s dish.
The secret is to get the correct ratio of flour: Too little, and the clafoutis will be watery.

Too much, and creaminess gives way to a thicker, more plodding texture.


Use any ripe summer fruit for this recipe: tart cherries are classic, but peaches, plums, nectarines all work well.


Ingredients – Serves 6 to 8

8 ramekins, or a 8”x12” Pyrex or  ceramic dish if you are making one large clafoutis and serving family style

2 cups summer fruit

3 eggs

½ cup sugar

1/3 cup flour

1 cup milk

½ cup cream

1 tsp. vanilla extract

Scant ¼ tsp. almond extract

Pinch of salt

Unsalted butter to smear the ramekins

¼ cup granulated sugar for topping



Preheat oven to 325 degrees

Butter the ramekins

Line the bottom of ramekins with fruit

Beat the eggs with sugar and flour. Stir in the milk, cream, vanilla and almond extract, pinch of salt.

Pour the custard mixture over the fruit.

Place in a 325 degrees oven.

After 15 minutes, sprinkle tops with sugar

Bake for 30 minutes total, until tops are blond and custard is set.

Serve warm.




All recipes are the protected intellectual property of Laurence Hauben and Market Forays.
Commercial use and reprint for any purpose other than personal use requires written permission of author.