August 11, 2022

Mixed Fruit Clafoutis

Clafouti with strawberries, cherries and rhubarb

Mixed Fruit Clafoutis

Clafoutis is a traditional French dessert spelled both clafoutis and clafouti, and pronounced Kla-FOO-tee. The texture of a clafoutis is a cake- like custard, commonly made with pears or cherries.  This version of the rhubarb clafoutis was made with the few strawberries, rhubarb, and cherries I had on hand and it was the key to making an easy dinner.  I served roasted tomato soup that I warmed from the freezer, melon and prosciutto and this clafoutis for dessert.  Adding a healthy dessert as a third course to your dinner menu  can help you figure out what’s for dinner. The clafoutis can be baking while you prepare the rest of the meal and while you are eating the first courses.   I hope this idea will help you create a delicious dessert for your family when you have small amounts of various fruits, and need something else for dinner. 

  • Author: Caterina De Falco
  • Prep Time: 10-15 minutes varies
  • Cook Time: 30-40 minutes
  • Total Time: 40-55 minutes



About a pint of fruit, any combination you like. Apricots, cherries, strawberries, pears, and even grapes.

3/4 cup of heavy whipping cream

3 eggs

1/2 cup of milk

1/3 cup sugar

1/2 cup all-purpose flour

1 teaspoon of homemade vanilla or good quality vanilla

Optional - 2 tablespoons of confectioner sugar, and 1 teaspoon of orange water


1. Heat the oven to 375°F.

2. Butter a 9-10 inch tarte or baking dish. Tip-Keep butter wrappers in the refrigerator, place about a 1/2 teaspoon of butter in a wrapper, and rub it in the baking dish. Butter wrappers can be reused several times.

3. Combine the flour and sugar in a mixing bowl. In the middle, make a well and add the eggs. Whisk the flour mixture and eggs for about 1-2 minutes.

4. Add about 1/3 of the milk into the flour and egg mixture, and whisk until combined.  Using this technique, the batter will be less likely to contain lumps.

5. Add the rest of the milk, cream, vanilla, or orange water, and whisk until well combined.

6. Cut the fruit if necessary, and arrange it in the buttered dish.

7. Pour the batter over the fruit. push the fruit around to evenly distribute.

8. Bake for 30-40 minutes or until firm and golden on top. Do not over-bake. The clafouti will be too dry. It should be a firm custard.

Traditionally, a clafouti is topped with a dusting of powdered sugar. Place 1-2 tablespoons of powdered sugar in a sieve and sift on top of the clafoutis to add the powdered sugar.

Serve the clafoutis warm or cold.


Many recipes I share have guidelines rather than exact measurements since I often cook "au pif" as we say in France, meaning by feel.
Your intuition is the magic touch to make something amazing. So read between the lines and make it yours   Write to me anytime if you have questions.

Copyright 2019-2022, Return to the Table by Caterina De Falco, All Rights Reserved

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