Clafoutis is a French sweet oven pancake made with fruit. While the original was made with cherries, I like to use berries and stone fruit in the summer and apples or pears in the winter. (To convert this summer recipe to a winter one, substitute a total of 8 ounces thinly sliced apples or pears for the 4 ounces of berries and 4 ounces of stone fruit. I like to saute the apple or pear slices first. ) Traditionally a clafoutis is served for dessert, sprinkled with powdered sugar, but it is delicious for breakfast, too. The pancake puffs up in the oven and then deflates. It is best served warm, not hot. 

Serves 4

Susie Middleton
  • 3 large eggs (at room temperature if possible)
  • 1/2 cup unbleached all-purpose flour
  • 1/3 cup heavy cream
  • 1/3 cup whole milk
  • 1/4 cup pure maple syrup
  • 2 tablespoons sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon freshly grated lemon zest (optional)
  • 1/2 teaspoon kosher salt
  • 1 tablespoon unsalted butter (a bit more if using cast iron pan)
  • 4 ounces (about a scant cup) blueberries
  • 4 ounces (about ¾ cup) diced fresh peaches (peeled)
  • Confectioners’ sugar

1. Heat the oven to 375°F.

2. Combine the eggs, flour, cream, milk, maple syrup, sugar, vanilla, lemon zest (if using), and salt in a blender. Blend on high to combine thoroughly.

3. Melt the butter in a medium (10-inch) heavy-duty, nonstick, ovenproof skillet over medium heat. Cook until the butter is bubbling and just beginning to turn golden. Pour half of the batter into the pan and let it set for a few seconds. Arrange the fruit on top and gently pour the remaining batter over all. Nudge some berries back to the middle if necessary. Let the skillet sit on the burner for a few seconds. Very carefully transfer the skillet to the oven.

4. Bake until the pancake is set in the middle (it will be puffed and browned around the edges but not in the middle), 21 to 24 minutes. Remove the skillet and let the pancake cool for 10 to 15 minutes in the pan (it will deflate). Slide a flexible silicone spatula or two under and around to loosen the pancake. Transfer to a cutting board. Sprinkle generously with confectioners’ sugar, let cool for a few minutes more, cut into wedges, and serve straight off the board. 

An all-berry version features blueberries, raspberries, and diced strawberries.
Susie Middleton