This easy clafoutis recipe is for those who like low-effort, high-reward desserts. This classic French dessert is a baked custard studded with fruit, most commonly seen in summer. But here in California, I like to make it with whatever is in season—berries in the spring, cherries in the summer, persimmons or pears in the fall, or dried fruit, like prunes, any time!
This dessert’s batter resembles crepes, while the final baked texture is akin a Dutch baby pancake. In short, this easy clafoutis recipe is all the things that make rustic French desserts fabulous: it’s easy to make, not too sweet, and delicious.
Here, I am giving this easy clafoutis recipe a decidedly California twist that is one part traditional—in that, it’s fruit and baked custard—and two parts modern. I add in a chai spice-infusedcream and brown butter and top it with more than the traditional powdered sugar.
I added prunes to this easy clafoutis recipe after attending the Baker’s Brunch at the Cherry Bombe Napa Jubilee, where there were all sorts of desserts using California Prunes, like smoothies and bread.
Growing up, my French stepmother made a classic clafoutis whenever she had berries or other summer fruit. Her version was more of a baked custard cake (a standard in France), but I saw many different styles when I lived in Paris. Some were like Michele’s, others were more custardy, and others were like a fallen souffle.
These days, when I’m providing France travel planning for our clients, I insist they try this dish if they want a taste of classic French desserts.
Why You’ll Love This Easy Clafoutis Recipe
No matter the style, the result of a great easy clafoutis recipe is a delightful fusion of French dessert simplicity and rich, aromatic flavors, making it a perfect choice for any home cook wanting to impress with minimal effort.
This easy clafoutis recipe combines the rich aroma of chai-infused cream with the natural sweetness of prunes, offering a unique twist on the traditional French dessert. Its custard-like texture and sweet, comforting flavors make it a treat for any season, and its straightforward preparation ensures success every time.
Recipe Ingredients
This easy clafoutis recipe uses ingredients you likely already have on hand (or that you can keep on hand should you want to make this dessert on the fly), like:
- Chai Spices — Infusing the cream and prunes in chai tea spices gives everything a lovely spiced note that complements the fruit. FYI, you can use a combination of spices commonly used in chai tea, such as ground cinnamon, cardamom, cloves, ginger, and black pepper.
- Heavy Cream, Whole Milk, or Almond Milk – Use heavy cream for a more custardy texture or non-dairy milk if you prefer (though the texture will be a bit less smooth).
- Pitted Prunes — Traditional French cherry clafoutis leave the cherry pits in the fresh fruit. However, any fruit (fresh or dried) should be pitted to avoid dental issues!
- Unsalted Butter – As always, we use unsalted butter in our baked goods to control the amount of salt in the final dish.
- Large Eggs – Having the eggs at room temperature makes them perform better in the simple batter.
- Granulated Sugar — If you want a more molasses-like flavor, use brown or coconut sugar instead.
- Vanilla Paste or Vanilla Extract – We always opt for vanilla beans or vanilla paste over vanilla extract as they tend to bring more flavor. If you use extract, opt for high-quality, pure vanilla extract.
- Almond Extract — Prunes are a natural complement to certain flavors, such as baking spices, nuts, and chocolate, so we added almond extract to flavor this rustic dessert.
- Kosher Salt — We add salt to all our desserts to help balance the sugar and bring out the flavors. We opt for Diamond Kosher salt whenever possible.
How to Make This Easy Clafoutis Recipe
Heat the heavy cream, spices, and salt until simmering to make this easy clafoutis. Add the prunes and set them aside to soak.
Next, turn on the oven to 400°F, place the butter in an ovenproof dish, and keep in the oven until nutty smelling and golden brown, about 12 to 15 minutes.
Meanwhile, coat the skillet or baking dish with butter and salt. Then, start the batter by whisking the eggs, sugar, vanilla, and almond extract together. Strain the milk into the mixing bowl and whisk to combine (reserve the prunes).
Carefully add the butter to the batter once the butter is browned, whisking constantly to incorporate. Finally, sift the flour into the batter and whisk to combine.
Arrange the drained prunes in the baking dish, pour the batter on top, and bake until puffed and golden brown, yet the middle is still a touch jiggly, about 25 to 30 minutes. Let sit for 5 to 10 minutes, then serve.
Tips To Make This Recipe
Here are a few key tips we wanted to pass along to make this easy clafoutis recipe a success:
- Choose your flour: We use gluten-free all-purpose flour (specifically, Bob’s Red Mill Gluten Free 1-to-1 flour) for this to be a great success. Some people use cake flour for a more delicate texture, but we think all-purpose (gluten-free or not) flour is okay.
- Flavorings: This recipe traditionally uses only vanilla, but the vanilla custard base lends itself to all sorts of flavors. We used chai spice here, but other modern recipes use brandy, Cognac, or lemon zest.
- Heavy cream: You can use an alternative milk or whole cow’s milk. However, we like the texture and decadence of heavy cream.
- Clafoutis batter texture: The batter will be relatively thin (like melted ice cream), so don’t be surprised by it—they batter will set up as it bakes.
- Skillet Versus Baking Dish: Cooking this recipe in a cast iron or stainless steel skillet will produce more of a crust, while a baking dish or pie plate will keep a more custardy texture.
- Powdered Sugar Right Away: Make sure to sift some powdered sugar immediately when you remove hte clafoutis from the oven, as it will melt into the top and give a slight crunch.
Clafoutis Versus Flaugnard Versus Far Breton
If we’re going to be 100% accurate, it’s important to note that clafoutis is for a particular dish made with fresh cherries from the Limousin region of France.
Locals there will say that if you make it outside their area (or with fruit other than the local cherries), it should be more accurately called a Flaugnard (aka a flagnarde, flognarde, or flougnarde).
If made with prunes, it is technically a dish from the Brittany region known in the local dialect as Far Breton but most Americans know this as prune clafoutis.
What to Serve With This
The beauty of this easy clafoutis recipe is its versatility in serving options. Traditionally, this dish is served with a dusting of powdered sugar.
But, honestly, it is tasty with a bit more decadent garnish, such as a drizzle of honey caramel, a dollop of creme fraiche, a shot of Cognac, or a scoop of ice cream. For a lighter touch, sift powdered sugar over the top or pair it with a cup of coffee for a cozy afternoon treat.
California Prunes For Subtle Sweetness
You know I like to use dried fruit like California Prunes to add natural sweetness to savory dishes like duck, appetizers, and desserts. Thanks to my French background, it’s natural for me to use them in dishes that are classic in France, like Rabbit with Prunes or this easy clafoutis recipe aka Far Breton.
Although the various dishes have also inspired me, I’ve seen chefs use them here in California, from an ice cream sundae with prune oil from Harbor House Inn in Elk to a salad with prunes, red onion, mint, lime juice, and olive oil by chef Perry Hoffman at Boonville Hotel and Restaurant in Mendocino.
Frequently Asked Questions
Clafoutis is a traditional French dessert originating from the Limousin region, featuring a custard-like batter poured over fruit, typically cherries, and baked until puffed and golden. The basic ingredients for a simple clafoutis include:
- Fruit: Cherries are traditional, but variations can include berries, plums, or apricots.
- Batter: A mixture of eggs, sugar, flour, milk, and usually a flavoring such as vanilla or almond extract.
- Sugar: For sweetening both the batter and the fruit.
- Butter: For greasing the baking dish and adding richness to the batter.
Here’s a straightforward method to prepare clafoutis:
- Preheat your oven and generously butter a pie dish or cast-iron skillet.
- Prepare the fruit: If using cherries, pit them (though traditional clafoutis includes whole cherries with pits for added flavor). Arrange the fruit in a single layer at the bottom of the prepared dish.
- Make the batter: In a bowl, whisk together eggs and sugar until smooth. Add flour and a pinch of salt, mix to combine, then gradually whisk in milk and any flavorings like vanilla or almond extract until the batter is smooth and creamy.
- Bake: Pour the batter over the fruit and bake for 30-40 minutes, or until the custard is set and the top is golden brown.
- Serve: Let it cool slightly and dust with powdered sugar before serving warm or at room temperature.
Clafoutis is versatile and can be adapted based on personal taste or what’s in season:
- Fruit Variations: Beyond cherries, consider using pears, apples, or mixed berries for a different flavor profile.
- Flavor Enhancers: Add citrus zest, a splash of brandy or rum, or spices such as cinnamon or cardamom to the batter for extra flavor.
- Dairy Substitutes: For a dairy-free version, use almond milk or coconut milk instead of regular milk.
- Flour Substitutes: To make it gluten-free, replace all-purpose flour with almond flour or another gluten-free flour blend that suits your preference.
Other Prune Recipes We Love
Looking for the perfect way to bake with California prunes? Here are a few other recipes our readers adore:
Easy Clafoutis Recipe
Equipment
Ingredients
- 2 cups heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- pinch ground cloves
- pinch freshly ground black pepper
- 24 pitted prunes
- 4 tablespoons unsalted butter plus more for coating the baking dish
- 4 large eggs
- 1/2 cup granulated sugar plus more for coating the baking dish
- 1 tablespoon vanilla bean paste or extract
- 1 1/2 teaspoons kosher salt
- 1 teaspoon almond extract
- 1/2 cup all-purpose flour
Instructions
- Heat the oven to 400°F and arrange one rack in the center. Place a second rack in the bottom of the oven and add a rimmed baking sheet.
- Place the four tablespoons of unsalted butter in a small ovenproof skillet or saucepan and place in the oven to melt as the oven heats. Check every 5 minutes and remove once the butter begins to brown. Set aside until ready to use.
- Meanwhile, heat the heavy cream, spices, and salt in a small pan over medium heat until they simmer. Turn off the heat, add the pitted prunes, and let sit for 10 to 15 minutes or until the spices are prominent but not bitter. Strain the prunes from the heavy cream and reserve both the prunes and heavy cream.
- Meanwhile, coast a 9-inch pie pan, skillet, or baking dish with the additional butter and sprinkle with the remaining one tablespoon of sugar.
- Meanwhile, whisk together the four large eggs, 1/2 cup granulated sugar, one tablespoon vanilla extract,one teaspoon almond extract, and 1 1/2 teaspoons in a large bowl until smooth.
- Add the heavy cream mixture and whisk to combine. If the butter is browned, you can add it to the batter.Whisk constantly and pour the butter in a stream. It will sizzle, FYI.
- Add the 1/2 cup of all-purpose flour and whisk until combined. Place the prunes in an even layer at the bottom of the prepared baking dish, then pour the batter on top. Bake the clafoutis until the center is set (it should still be jiggly but not liquid), about 25 to 30 minutes. (Remember that it will continue to cook once removed from the oven, so err on the undercooked side.)
- As soon as you remove it from the oven, sift some powdered sugar over the top, as it will cool to create a crunchy top. Then, let cool for 5 to 15 minutes, then sift additional powdered sugar over on top. As desired, serve warm or room temperature with caramel, chocolate sauce, a shot of Cognac, ice cream, creme fraiche, or whipped cream.
