Blueberry Clafoutis
Somewhere between a fruit-filled pancake and a fruity egg custard, this French classic is loaded with juicy blueberries and baked right in a butter-coated cast iron skillet until puffed and golden.
- 2 teaspoons butter
- 16 ounces fresh or frozen unsweetened blueberries
- 3 large eggs, room temperature
- 3/4 cup all-purpose flour
- 3/4 cup whole milk
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Preheat your oven to 400°F. Place the butter in a 12-inch cast iron or other ovenproof skillet and set the skillet in the oven just until the butter melts, 1 to 2 minutes.
- Carefully tilt the hot pan to coat the bottom and sides evenly with the melted butter, then spread the blueberries in an even layer across the bottom of the pan. If you're using frozen berries, make sure they're fully thawed in a colander first and that you've discarded any released juice — excess liquid here will water down the custard.
- In a large bowl, whisk together the eggs, flour, milk, sugar, vanilla, and cinnamon until smooth. Pour this custard mixture evenly over the blueberries in the skillet.
- Bake until the center is puffed and the edges are deeply browned, 30 to 35 minutes. The clafoutis will deflate somewhat as it cools, which is completely normal.
- Sprinkle with a little additional cinnamon if you like, then let the clafoutis stand for 15 minutes before slicing. That rest lets the custard set properly so it slices cleanly instead of running.
Chef's Note: Clafoutis sits in that wonderful gray area between a dessert and a fruit-filled custard — it's not overly sweet, and it's meant to be eaten with a fork rather than fussed over. The dramatic puff you get in the oven is entirely from the eggs, so don't be alarmed when it settles back down within a few minutes of coming out; that's simply what a good clafoutis does.
Frozen blueberries work just as well as fresh here, provided you thaw them thoroughly in a colander first and discard any juice that collects — skipping that step is the most common reason a clafoutis turns out soggy or takes far longer than expected to set in the oven. This is best enjoyed the same day it's made, slightly warm or at room temperature.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.