A silky set custard base, flavored with lemon, and studded with bright red currants – this Red Currant Clafoutis is perfect for breakfast or dessert.
What kind of pan should you use for a clafoutis?
A clafoutis is pretty hard to mess up aka you can use almost any pan. A ceramic baking dish, a cast iron skillet, or a glass baking dish will all work for a clafoutis. This time I used this pie pan from Staub but I’ve also used this 8.5″ cast iron pan but if your pan is larger, simply scale the recipe up.
What type of fruit is best for a Clafoutis?
This recipe uses fresh red currants but really any fresh fruit would work. I would love a clafoutis with apricots, raspberries, blueberries, or cherries.
Tips for making a Clafoutis
- Use an oven safe pan with sides that are at least 2″ high so the pancake can puff without overflowing. I find that this cast iron is great but I also love this pie pan from pan Staub.
- Any fruit will really work for this recipe I just recommend using fresh and not frozen fruit because frozen fruit will release too much moisture. I like to use apricots, raspberries or blueberries!
- This recipe has only been tested in a conventional oven so I don’t recommend baking it on a convection setting.
- Be sure to put a baking tray under your pan to catch any butter drips!
Additional Recipes to try!
Ingredients
Clafoutis
- Butter: There is no fat in the batter but butter is added into the pan to grease it and to brown the edges.
- Sugar: Granulated sugar is whisked into the clafoutis batter and sprinkled over the red currants before the batter is poured over.
- Lemon: Lemon zest is added into the actual batter and the juice of the lemon is squeezed over top of the freshly baked Clafoutis.
- Eggs: Large eggs are use for the batter plus one egg yolk.
- Milk: I recommend using whole milk for the batter but any cow milk will work. I haven’t tested it with non-dairy milks but if you do, let me know how it goes!!!
- All Purpose Flour: Any all purpose flour will work for this pancake, I use King Arthur all-purpose flour! I have not yet tried any other flours with this recipe.
- Vanilla Extract: A splash or two of vanilla extract brings out the sweetness and flavor of the clafoutis.
- Fine Sea Salt: A little sprinkle of salt helps to balance out and enhance the flavors.
- Heavy Cream: Heavy cream is whisked into the batter for extra richness.
- Red Currants: Fresh red currants are used for this recipe but fresh raspberries, blueberries, blackberries would all work! Apricots or cherries would work too!
How to make a Red Currant Clafoutis?
Clafoutis Batter
- Preheat the oven to 375 F and place a rack in the center of the oven and another one level below.
- Melt a tablespoon of butter and pour it into the pan and grease the sides.
- In a medium bowl, add in the sugar and lemon zest. Rub the zest into the sugar with your fingers. Then add in the eggs, egg yolk, vanilla, and salt and whisk until smooth.
- Pour in the milk and whisk again. Sift in the flour and whisk until smooth.
- Lastly whisk in the heavy cream. Continue whisking until completely smooth.
- Set the bowl aside while you prep the red currants.
Red Currants
- Rinse and de stem the red currants directly into the melted butter in the pan. Sprinkle with 2 tablespoons of sugar.
- Whisk the batter once more and then pout it over the red currants.
Bake
- Place a baking sheet on the lower rack to catch any overflow.
- Place the pan with the clafoutis into the oven and bake for 40-45 minutes. It should be brown on the edges and somewhat puffed and jiggly in the center.
- If you insert the tip of a knife in the center, it should come out clean. If not bake for another 5 minutes.
- Once baked, remove the pan from the oven and place on a heat safe surface and let it cool for 10-15 minutes.
- Squeeze the juice of half a lemon over the top and then dust it generously with powdered sugar. Serve immediately. Leftovers can be kept covered in the fridge once it has cooled off.
Red Currant Clafoutis
A silky set custard base, flavored with lemon, and studded with bright red currants – this Red Currant Clafoutis is perfect for breakfast or dessert.
Servings: 8
Equipment
Ingredients
In the Pan
- 1 tablespoon salted butter melted
- 275 grams red currants fresh, see tips for fruit alternatives!
Clafoutis Batter
- 25 grams granulated sugar
- 1 lemon zested
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1 egg yolk
- 200 grams whole milk
- 72 grams all purpose flour
- 200 grams heavy cream
For topping
- 1/2 lemon juiced
- 2 tablespoons powdered sugar
Instructions
Clafoutis Batter
- Preheat the oven to 375 F and place a rack in the center of the oven and another one level below.
- Melt a tablespoon of butter and pour it into the pan and grease the sides.
- In a medium bowl, add in the sugar and lemon zest. Rub the zest into the sugar with your fingers. Then add in the eggs, egg yolk, vanilla, and salt and whisk until smooth.
- Pour in the milk and whisk again. Sift in the flour and whisk until smooth.
- Lastly whisk in the heavy cream. Continue whisking until completely smooth.
- Set the bowl aside while you prep the red currants.
Red Currants
- Rinse and de stem the red currants directly into the melted butter in the pan. Sprinkle with 2 tablespoons of sugar.
- Whisk the batter once more and then pout it over the red currants.
Bake
- Place a baking sheet on the lower rack to catch any overflow.
- Place the pan with the clafoutis into the oven and bake for 40-45 minutes. It should be brown on the edges and somewhat puffed and jiggly in the center.
- If you insert the tip of a knife in the center, it should come out clean. If not bake for another 5 minutes.
- Once baked, remove the pan from the oven and place on a heat safe surface and let it cool for 10-15 minutes.
- Squeeze the juice of half a lemon over the top and then dust it generously with powdered sugar. Serve immediately.
- Leftovers can be kept covered in the fridge once it has cooled off.
Notes
Tips for making a Clafoutis
- Use an oven safe pan with sides that are at least 2″ high so the pancake can puff without overflowing. I find that this cast iron is great but I also love this pie pan from pan Staub.
- Any fruit will really work for this recipe I just recommend using fresh and not frozen fruit because frozen fruit will release too much moisture. I like apricots, raspberries or blueberries!
- This recipe has only been tested in a conventional oven so I don’t recommend baking it on a convection setting.
- Be sure to put a baking tray under your pan to catch any butter drips!
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