Instead of the usual pancakes or waffles, try something new for brunch and serve a clafoutis. This French dish might sound fancy, but a clafoutis (“cl-ahh-foo-tee”) is a large, puffy pancake with a custardy texture and crisp edges that is baked in a buttered skillet or baking dish. The batter comes together easily in a single bowl and doesn’t require any special ingredients—you probably have all of them in your kitchen. When you mix up the batter, make sure it is completely smooth, then let it stand for 5 minutes. If you prefer, you can even use your food processor or blender for this step. Unlike pancakes, a clafoutis doesn’t need to be flipped. It bakes like a Dutch baby, rising up in the pan (although not quite as high), then sinking a bit. Many clafoutis recipes are made with fruit, like cherries, to add color and a burst of flavor. Blueberries look and taste great, but you can substitute sliced strawberries, raspberries, blackberries, or any type of pitted and sliced stone fruit if you prefer. Serve the clafoutis when it is still warm from the oven, sprinkle it with powdered sugar, then slice it into wedges or squares for serving. It makes an impressive brunch or dessert, and it requires hardly any effort at all.

Pam Lolley
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Butter a 2 1/2-quart, 9-inch square baking dish. Sprinkle blueberries evenly over bottom.

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  • Whisk together flour, sugar, and salt in a large bowl. Whisk in cream, eggs, melted butter, and vanilla until completely smooth. Let batter stand 5 minutes. Slowly pour batter evenly over blueberries.

  • Bake in preheated oven until clafoutis is golden brown and set in center, 25 to 30 minutes. Let stand 10 minutes. Sprinkle with powdered sugar just before serving.