Easy Strawberry and Blackberry Clafoutis

Clafouti is a simple and easy french egg and fruit dish that’s like a mix between flan and coffee cake. You can serve it with breakfast or as a dessert or somewhat healthy snack.


Clafouti also happens to be one of my daughter Beatrice’s favorite things to help me bake, because I usually let her bake a separate tiny dish using her favorite fruit, blackberries. She gets a sneaky look every time she eats one.

Bea smirk

This recipe typically uses plain refined white sugar but I substitute organic coconut sugar to make it a bit healthier. I’d like to substitute whole grain flour as well, but I’m afraid it would ruin the puffy consistency of the dish. That’s an experiment for another day.


1/4 cup flour
1/4 cup coconut sugar
1/4 teaspoon salt
3 large eggs
1 cup milk of your choice
2 teaspoons pure vanilla extract
3/4 pound fresh berries. We used mostly strawberries, stemmed and halved, for the main clafouti plus a handful of whole blackberries for Bea’s miniature clafouti
Optional: powdered sugar for dusting


1. Preheat oven to 375°F and butter a 9 inch pie plate or similar size glass or ceramic baking dish. Place your berries in the bottom of the baking dish.
2. Whisk together sugar, flour and salt in a medium bowl. Whisk in eggs one at a time. Whisk in milk and vanilla, just until incorporated.

3. Pour batter over berries and bake about 45 to minutes. The clafouti will puff up and be turning golden brown around the edges.

4. As the clafouti cools, it will de-puff a bit, that’s normal. Serve as is, hot or cold, and if you like you can sift some powdered sugar in top when serving.

I modified my clafouti recipe from Whole Food Market’s version.


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