This is our standard clafoutis recipe.  Because clafoutis don’t have crusts, they are easier to make than pies.

This recipe can be used for other fruits as well as blueberries.  If you use apples, slice and sauté them lightly so they are more tender.  Of course, a touch of cinnamon always goes well with apples.

This recipe can be baked in a tart or quiche pan, a 9-inch deep-dish pie pan, or other pan with four cups capacity.  Baking times will vary with differing pans.


4 eggs
3/4 cup sugar
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 3/4 cup cream
8 ounces frozen blueberries
1 tablespoon powdered sugar for dusting

whipped cream (optional)


Preheat the oven to 350°.

  1. Whisk together the eggs and sugar until frothy. Add the vanilla, flour, and salt. Fold in the cream.
  2. Spray the pan with oil.  Pour 1/3 of the batter into the pan.  Bake in the oven for four minutes or just until the batter is set.
  3. Remove the pan from the oven and spread the fruit evenly over the partially baked custard. Pour the remaining the batter over the fruit. Return the pan to the oven and continue baking for 25 to 30 minutes or until the custard is done.  (It will be baked when the custard reaches 160 degrees.)  The tip of a knife inserted in the custard will come out clean when baked.
  4. Remove the pan from the oven and cool on a wire rack.  Cool completely in the refrigerator.
  5. Before serving, dust with powdered sugar.  Serve slices with whipped cream if desired.
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