Easy Strawberry Clafoutis (Clafoutis aux Fraises)

Quick Summary: Strawberry clafoutis is a light French custard made by baking fresh strawberries in a crepe-like batter until golden and set. This version is naturally gluten-free, takes about 15 minutes of hands-on time, and can be served warm or chilled.

What is strawberry clafoutis?

Clafoutis is a classic French dessert from the Limousin region, traditionally made by baking black cherries in a thick, crepe-like batter until set. Strawberry clafoutis swaps the cherries for fresh berries, so you get the same soft, custardy texture with a sweeter, summery flavor.

You may see it spelled "clafouti," but the correct French spelling is "clafoutis," pronounced klah-foo-TEE with a silent "s." Made with any fruit other than cherries, it is technically called a flaugnarde.

According to NPR, clafoutis is "the epitome of the French grandmotherly dessert: unpretentious, easy to make, and comforting." Its name comes from a word meaning "to fill" or "brimming over."

This custardy dessert is made by pouring a crepe-like batter over fruit, then baking until golden and set. It can be served warm or cold, and both work well.

Why you'll love this recipe

• Quick and easy: the batter blends in minutes, with no fancy technique needed.
• Naturally gluten-free: it is thickened with cornstarch instead of flour, so everyone at the table can enjoy it.
• Light and custardy: soft, eggy, and just sweet enough, it sits somewhere between a flan and a baked pancake.
• Flexible fruit: works with strawberries, peaches, apricots, or any ripe seasonal fruit.
• Any time of day: serve it for breakfast, brunch, or as an after-dinner dessert.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Strawberries: Fresh, seasonal strawberries, especially from a local farm or market, are ideal. But frozen ones work too (no need to thaw), or swap in any ripe seasonal fruit.
• Sugar: Use granulated or caster sugar.
• Eggs: Use large eggs at room temperature. An egg separator makes separating yolks easier.
• Milk: Whole milk is recommended.
• Heavy cream: You can replace it with whole milk if needed.
• Cornstarch: Used to thicken the custard, no flour needed.

Equipment

You need only a few basic tools to make strawberry clafoutis:

• Porcelain ramekins or a baking dish
• Mixing bowls
• Hand whisk or blender
• Strawberry huller
• Fine-mesh sieve for dusting powdered sugar

How to make strawberry clafoutis

Step 1. Preheat the oven to 390°F (200°C). Butter two 12-oz. porcelain ramekins, or one large ramekin, and sprinkle the insides with sugar.

Step 2. Wash and drain the strawberries, then hull them with a strawberry huller. Cut them into halves or quarters (photo 1).

Step 3. Arrange the cut strawberries in a single layer over the bottom of the ramekins.

Step 4. In a bowl, whisk together the cornstarch, sugar, and salt. Add the whole egg and the beaten yolk, and mix with a hand whisk.

Step 5. Pour in the milk and cream, and whisk until the batter is smooth (photo 2).

Step 6. Pour the batter over the berries.

Step 7. Bake for 35 to 40 minutes, until the clafoutis is puffed and golden (photo 3).

Step 8. Serve warm or chilled, straight from the ramekins, and dust with powdered sugar before serving.

Expert tips

• Macerate juicy berries: if your strawberries are very ripe, toss them with a little sugar and let them sit, then pat them dry so the custard does not turn watery.
• Blend for a smooth batter: a quick whirl in the blender gives a lump-free batter in seconds.
• Add flavor: stir in ½ teaspoon of vanilla extract or a little rose water for extra depth.
• Do not overbake: pull the clafoutis once the center is just set and the top is golden, so it stays soft and custardy.
• Serve dressed up: top with fresh berries, whipped cream, mascarpone, or a scoop of vanilla ice cream.

Recipe variations

Clafoutis is easy to adapt. Here are a few ways to change it up:

• Other fruit: swap the strawberries for cherries, peaches, apricots, plums, or raspberries (peel thicker-skinned fruit first).
• Mixed berries: combine strawberries with raspberries or blueberries for a berry clafoutis.
• Almond or pistachio: stir in a little ground almond or pistachio for a gluten-free, nutty twist.
• Citrus or coconut: add lemon or orange zest, or ½ teaspoon of shredded coconut, to the batter.
• One large dish: bake in a single buttered baking dish instead of ramekins, adding a few minutes to the time.

Storing & freezing

Store leftover strawberry clafoutis in an airtight container in the fridge for up to 3 days. It is best within a day or two, while the custard is still soft. Serve it chilled, or warm it gently before serving.

Freezing is not ideal. Like most baked custards, clafoutis loses its creamy texture once thawed and can turn watery, so it is best made fresh and eaten within a few days.

Recipe FAQ

What is strawberry clafoutis?
It is a French baked custard made by pouring a crepe-like batter over fresh strawberries and baking until golden. It is soft and eggy, somewhere between a flan and a baked pancake.

Is clafoutis supposed to be eggy or custardy?
Yes. Clafoutis has a soft, custardy, slightly eggy texture once set. It is not meant to rise like a cake or be firm like a tart.

Can I use frozen strawberries?
Yes. Add frozen berries straight to the batter without thawing. They release more liquid so that the clafoutis may be a little softer.

How do I keep clafoutis from being watery?
Pat very juicy or thawed berries dry before adding the batter, and do not overbake. Macerating ripe berries in a little sugar first also helps draw out excess liquid.

Can I make it gluten-free?
This recipe is naturally gluten-free because it is thickened with cornstarch instead of flour.

What fruit can I use instead of strawberries?
Cherries, peaches, apricots, plums, raspberries, or blueberries all work well. Peel thicker-skinned fruit first.

How many calories are in strawberry clafoutis?
Each serving of this strawberry clafoutis has about 560 calories.

Love custards? Try these next!

• Coconut Flan (Flan de Coco Dominicano)
• Clafoutis Aux Cerises (French Cherry Clafoutis)
• French Prune Custard Cake (Far Breton)
• Easy Fresh Peach Clafoutis

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.