Summer fruit clafoutis

By Giselle Courteau
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For a 20 centimeter dish:

  • 300 grams (2 to 2-1/2 cups) pieces of mixed fruit
  • 70 grams (1/3 cup) sugar
  • Zest of 1 small lemon
  • 75 grams (1/2 cup) all-purpose flour
  • Pinch of salt
  • 2 large eggs
  • 190 grams (3/4 cup) whole milk
  • Icing sugar, to serve

For a 25 centimeter dish:

  • 400 grams (4 to 4-1/2 cups) mixed fruit
  • 100 grams (1/2 cup) sugar
  • Zest of 1 large lemon
  • 100 grams (2/3 cup) all-purpose flour
  • Pinch of salt
  • 3 large eggs
  • 310 grams (1-1/4 cups) whole milk
  • Icing sugar, to serve


  1. Butter the baking dish or spray it with vegetable oil. Preheat your oven to 375°F (190°C).
  2. Combine the fruit, half the sugar, and the lemon zest in a bowl. Set aside.
  3. In a bowl, whisk together the flour, remaining sugar, and salt. Set aside.
  4. In a separate bowl, whisk the eggs for about one minute, until thickened and foamy. Add the dry ingredients and whisk until there are no more lumps. Drizzle in the milk and mix until well combined.
  5. Spread the fruit evenly over the bottom of the dish. Slowly pour the batter overtop.
  6. Bake for 35 to 40 minutes, until lightly browned around the edges and well set in the middle. Cool completely.
  7. Once cool, keep refrigerated until serving. Dust lightly with icing sugar to serve.


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Duchess at Home

This recipe appears in Duchess at Home (© 2019)

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