By Mark Bittman
- Total Time
- About 1 hour
- Rating
- 4(76)
- Notes
- Read community notes
Clafoutis is a classic French dessert most often made with cherries. But since clafoutis is little more than a rich, sweet pancake batter poured over fruit and baked, substitutions are easy. If you're using tiny North African clementines for this version, you'll need a dozen or so for this recipe; if they're the large ones from California, five or six will probably do. In any case, it's worth spending a little time removing any thick white strands from the sections, and any of the fine webbing that comes off easily.
Featured in: THE MINIMALIST; Clementines In a Blanket
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Ingredients
Yield:At least 6 servings
- Butter as needed
- ½cup flour, more for dusting pan
- 3eggs
- ½cup granulated sugar
- Pinch salt
- ¾cup heavy cream
- ¾cup milk
- 5 to 15clementines, peeled and sectioned, about 3 cups
- Powdered sugar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
346 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 33 grams sugars; 6 grams protein; 82 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 350 degrees. Prepare a gratin dish, about 9 by 5 by 2 inches, or a 10-inch round deep pie plate or porcelain dish, by smearing it with butter, just a teaspoon or so. Dust it with flour, rotating pan so flour sticks to all the butter; invert dish to get rid of excess.
Step
2
In a large bowl, whisk eggs until frothy. Add granulated sugar and salt and whisk until combined. Add cream and milk and whisk until smooth. Add ½ cup flour and stir just to combine.
Step
3
Layer clementine sections in dish; they should come just about to the top. Pour batter over fruit to as close to top of dish as you dare; you may have a little leftover batter, depending on size of your dish. Bake for about 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some powdered sugar over it and serve warm or at room temperature. Clafoutis does not keep; serve within a couple of hours of making it.
Ratings
4
out of 5
76
user ratings
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Cooking Notes
Weslie
i made this last night for a dinner party and everyone loved it. the preparation of the clementines was pretty labor intensive, and i might not use clementines again. but the batter recipe is great, and other fruits will be probably easier in this recipe.
BAF
Use the batter recipe with 1/2 almond flour.
Sarah
I'm sorry, but this recipe is...not good. Despite the delicacy of the clementines, baking citrus with the pith is just...bad. It was a mess, and looked like a mistake. The batter was chalky and the texture overall was very unappealing. Probably at least in part due to operator error at some point! But I'll refrain from trying again.
ciaramary
This recipe was awful. The clementines required a lot of prep for this and came out so bitter. The batter was undercooked and we kept it in the oven for almost double the instructed cooking time! Do yourself a favour and get a clafoutis recipe elsewhere as it’s normally a foolproof dish to make
Karen in Montreal
I make this with canned clementines, drained and rinsed; works very well! Any canned fruit, in winter, any fresh one in season. If you don’t have cream, use milk and whisk in 1/4 c melted butter, last thing. It doesn’t matter that clafoutis doesn’t keep. There are never any leftovers! Famil loves it and guests are always impressed, which we is, weird considering how easy it is ….
Mary Ann
Au contraire, Monsieur Bittman...clafoutis does indeed keep! We keep it on the counter for 24 hours as we pick away before sending it to the fridge. A quick 15-20 seconds in the micro (I hear the French exclaiming "Sacré bleu!" but hey, whatever works...) on 50% power gets a piece to room temp. This batter recipe works for various fruits, including seasonal cherries—my fave! And I slipped in about 1/2 teaspoon of pure vanilla to bring out that eggy, custardy flavor. So simple yet divine!
Deb
The clementine membrane removal was too fussy for the time I had. Instead I used frozen blueberries I had picked last summer and added a bit of cinnamon and some almond extract to the batter. The batter was very wet, and I was afraid it would remain a rich soup, but with maybe ten extra minutes in the bake (probably needed to thaw the fruit) it baked up into a moist and perfectly delicious dessert. Vanilla ice cream on top was good, whipped cream would be dandy, plain is great.
tobaleh
Could I use red moro/ Indian oranges peeled and cut into wheels?
Mary Ann
Au contraire, Monsieur Bittman...clafoutis does indeed keep! We keep it on the counter for 24 hours as we pick away before sending it to the fridge. A quick 15-20 seconds in the micro (I hear the French exclaiming "Sacré bleu!" but hey, whatever works...) on 50% power gets a piece to room temp. This batter recipe works for various fruits, including seasonal cherries—my fave! And I slipped in about 1/2 teaspoon of pure vanilla to bring out that eggy, custardy flavor. So simple yet divine!
Karen in Montreal
I make this with canned clementines, drained and rinsed; works very well! Any canned fruit, in winter, any fresh one in season. If you don’t have cream, use milk and whisk in 1/4 c melted butter, last thing. It doesn’t matter that clafoutis doesn’t keep. There are never any leftovers! Famil loves it and guests are always impressed, which we is, weird considering how easy it is ….
Deb
The clementine membrane removal was too fussy for the time I had. Instead I used frozen blueberries I had picked last summer and added a bit of cinnamon and some almond extract to the batter. The batter was very wet, and I was afraid it would remain a rich soup, but with maybe ten extra minutes in the bake (probably needed to thaw the fruit) it baked up into a moist and perfectly delicious dessert. Vanilla ice cream on top was good, whipped cream would be dandy, plain is great.
Jeanne
Surprisingly good, but then it's Mark Bittman, so I really should have known it would be.
Jim C. (It's not for 'Chef')
The flavor was excellent, (The Mrs. said "Very Interesting.") I made the mistake of using a too-tall baking dish and there was far more batter than required. Because I added all of the batter, I needed to cook it more than twice the recommended time until the inserted knife came out clean. It browned nicely on top and didn't burn on the bottom, but I would recommend following Mark Bittman's advice on selecting the proper pan. I will try it again when fresh cherries are available.
ciaramary
This recipe was awful. The clementines required a lot of prep for this and came out so bitter. The batter was undercooked and we kept it in the oven for almost double the instructed cooking time! Do yourself a favour and get a clafoutis recipe elsewhere as it’s normally a foolproof dish to make
Sarah
I'm sorry, but this recipe is...not good. Despite the delicacy of the clementines, baking citrus with the pith is just...bad. It was a mess, and looked like a mistake. The batter was chalky and the texture overall was very unappealing. Probably at least in part due to operator error at some point! But I'll refrain from trying again.
BAF
Use the batter recipe with 1/2 almond flour.
CW
Or a very small amount of almond extract, 1/4t perhaps. I didn't measure when I added it.
Weslie
i made this last night for a dinner party and everyone loved it. the preparation of the clementines was pretty labor intensive, and i might not use clementines again. but the batter recipe is great, and other fruits will be probably easier in this recipe.
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