Last updated on January 19th, 2020
If you’ve never tasted Cranberry Clafouti, please take note: It’s delicious! It’s delicious on Thanksgiving Day, Christmas Day, Mother’s Day, and even Laundry Day. And would you believe this ruby-topped, cake-like creation is actually easy to make? If you can make a simple pancake batter, then you can make Cranberry Calfouti. My step-by-step recipe:
Cranberry Clafouti
First, grab a deep, 9-inch x 2-inch pie plate. Grease the plate with butter or non-stick vegetable spray.
Pretend this dish is marked “Eat More Clafouti.”
To make the clafouti batter, tip 1 1/4 cups milk into the jar of an electric blender.
Add 1/2 cup sugar…
Three large eggs, which you should probably crack first…
One tablespoon orange liqueur (or, use pure vanilla extract)…
A generous 1/8 teaspoon sea salt or kosher salt…
And 1 1/4 cups all-purpose flour.
Put the lid on the blender, and let ‘er rip!!!
Run the blender at high speed until foam forms on the top of the batter — about 20 seconds.
Pour a 1/4-inch layer of batter into the prepared pie plate.
Bake until the batter sets up on the bottom of the pan — about 5 minutes. (This preliminary baking helps the berries to stay in place. Supposedly.)
Then scatter 2 cups cranberries (fresh for me, although frozen will work) over the hot batter…
And top ’em off with 1/2 cup sugar.
With a song in your heart, pour on the remaining batter.
Bake until the clafouti puffs and browns slightly — 55 minutes to 1 hour. Let cool on a wire rack for just a minute or two.
If you wish, you can decorate the berries with a snow shower of confectioners’ sugar.
This dessert has tremendous sex appeal. And of course its outrageously delicious. Tart but not too tart, and sweet but not too sweet. I hope you’ll give a try!
And if you do try this Cranberry Clafouti, I hope you’ll post your review of it in the comment field below.
Meantime, happy holidays to you!
xKevin
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Cranberry Clafouti
Equipment
- a deep-dish pie plate (approximately 9 inches wide and 2 inches deep)
- An electric blender
Ingredients
- 1 1/4 cups milk
- 1 cup sugar divided
- 3 large eggs
- 1 tablespoon orange liqueur, such as Grand Marnier Or, substitute pure vanilla extract
- 1/8 teaspoon salt
- 1 1/4 cups flour
- 2 cups fresh or frozen cranberries do not thaw frozen berries
- Optional: confectioners' sugar for dusting
Instructions
- Grease the pie plate with butter or non-stick spray; preheat oven to 350°F.
- Tip the milk, 1/2 cup of sugar, the eggs, orange liqueur (or vanilla extract), salt, and flour into the jar of an electric blender. Blend at high speed until the batter foams at the top -- about 20 seconds.
- Pour a 1/4-inch layer of the batter into the prepared pie plate. Bake until the batter sets up slightly -- about 5 minutes.
- Scatter the berries evenly over the hot batter, and top them with the remaining 1/2 cup of sugar. Then pour on the remaining batter.
- Bake until the batter puffs and browns -- 55 minutes to 1 hour. Cool on a wire rack until warm. If you wish, dust the clafouti with confectioners' sugar before serving. Serve warm, at room temperature, or even cold from the refrigerator.
Nutrition
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Jeane says
I came here just to see a picture of it- looks delectable! But can you replace the cranberries with another fruit, like blueberries or raspberries?
Kevin Lee Jacobs says
Jeane – Slightly different measurements for Blueberry Clafouti. Click here for the recipe.
Deborah says
Could this be served at a tea/casual afternoon luncheon?
Kevin Lee Jacobs says
Hi Deborah – I wouldn’t hesitate to serve this ruby clafouti for afternoon tea or a casual luncheon. Enjoy!
Phyllis says
Do you think orange zest could be a substituted for the orange liqueur?
Kevin Lee Jacobs says
Hi Phyllis – You could add orange zest, and substitute vanilla extract for the orange liqueur. Let me know how the clafouti turns out for you.
Maraya says
Kevin, it never ceases to amaze me how you simplify recipes, and yet they turn out better than before!
Wishing you and Mr. Fox a beautiful and delicious Thanksgiving.
Denise says
Looks awesome!
Kevin Lee Jacobs says
Hi Maraya – What a nice comment to read this morning. Je vous remercie!
Hi Denise – Welcome. If you make this dessert, please let us know how it turns out for you!
Joss says
This looks wonderful, and definitely on my list for holiday share baking. Just a quick heads up though, the printed version misses pouring the remaining batter over the half cup of sugar – or am I not reading this right?
Meantime, happy Thanksgiving from north of the border!
Sue says
I can’t wait to make it and I have the most beautiful bag of cranberries in my fridge all ready to go.
Kevin Lee Jacobs says
Hi Joss – Printable is fixed now. Thank you!
Hi Sue – Let me know how the dessert turns out for you!
Pat Crosby says
Wishing you a beautiful Thanksgiving, Kevin. Blessings to you and all the special people and furballs that fill your life.
Jeanne C says
For the gluten free crowd, I’ve made this with whatever cup for cup gluten free flour I have and it works wonderfully! Most recipes aren’t that easy to convert to gluten free and need other tweaks, but this one is most forgiving! I’ve also made a keto (low carb) version with superfine almond flour and Swerve (a stevia based sugar substitute) that was surprisingly good albeit a bit more dense.
Vickie P says
This looks delicious, thanks for sharing! I look forward to making this. Happy Thanksgiving!
Kevin Lee Jacobs says
Hi Pat – Thank you. My fur babies send their regards!
Hi Jeanne C – Excellent tips for the gluten-intolerant as well as the keto crowd. Thank you!
Hi Vickie P – Happy TG to you as well!
Isabelle Carlton says
Will certainly try the Calfuti. Have a wonderful Thanksgiving on Clover Hill! What about Ferguson?
Beverly, zone 6, eastern PA says
Is there a prize waiting for the first person to mention that your Clafoutis in photo 2 is leaning, as though your oven rack was uneven. Just checking….
Looks totally do-able and scrumptious.
Cranberries are in the house now, forgotten during last week’s shopping trip.
Thanks Kevin!!
Kevin Lee Jacobs says
Hi Beverly – Oh, but my clafouti IS leaning in photo #2! As it bakes, the dessert pushes itself up in at least one area of the pan. Great fun to watch through the oven window!
Brie says
I don’t own a blender. Is the blender incorporating air? (I.e., should I use an electric mixer for this or is a whisk fine?)
Kevin Lee Jacobs says
Hi Brie – A wire whisk should work just fine. Enjoy!
Robert says
I made this with Measure for Measure gluten free flour from King Arthur and it came out great. So easy and so good.
Never heard of clafouti before so I looked it up and found savory versions as well. Next up Cod Clafouti!
Linda says
Made this Thanksgiving AM and it was easy and delicious! Everyone loved it. I have made clafoutis before using a variety of fruits. This one was really a nice blend between sweet and tart — and beautiful to look at, too!
Layla Fowler says
This looks delicious & I can’t wait to try it. One question, does anyone know if I can substitute half n half for milk? Or will that make it too heavy? Thank you!
Kevin Lee Jacobs says
Hi John – Music to my ears!
Hi Linda – So pleased!
Hi Layla – You can absolutely use half-and-half for the milk. (I’ve even used heavy cream for clafouti.)
Diann MacRae says
Ummmm, you mentioned the recipe might have to be changed a bit for blueberries. I have two cups of raspberries ready to go = how or what should I change?
Thanks for your great recipes!!
Becki says
Made this for Thanksgiving and was so easy and delicious! Putting this one on our Christmas dinner menu! I had never heard of Clafouti. So glad to have found this one to try!
JONATHAN TAIT says
Thank you for the clafouti!
It was delicious, beautiful and a big success with all guests!
Kevin Lee Jacobs says
Hi Diann – Click the link in comment #2 above for Blueberry Clafouti. Same recipe should work for raspberries.
Hi Becki – So pleased the recipe worked out for you!
Hi Jonathan – Music to my ears!
Mary says
Kevin,
This looks delish!!! Will it work with almond milk for those of us with lactose intolerance?
Mary
Veronica says
Hi Kevin!
Great recipe! It was super easy and even though I had to use whole wheat flour and coconut sugar and the only measuring cup I could find was the 1/3 of a cup one, it was still delicious. I would even say it was “foolproof.” Thanks again.
Kevin Lee Jacobs says
Hi Mary – If you make this with almond milk, let me know how the dessert turns out for you!
Hi Veronica – So happy. Thanks for the 5 stars!
Laura says
Hi Kevin,
I made the Cranberry Clafouti today for Christmas, and I followed the recipe to a “T” except I used vanilla. It cooked for 55 minutes at 350 degrees. Unfortunately, it turned out very rubbery and was difficult to cut. Also, the sugar sprinkled over the frozen cranberries never dissolved into the batter and left kind of a crunchy sugar crust. I was disappointed. Any idea what could have gone wrong? It did taste better with a lot of vanilla ice cream on top.
Kevin Lee Jacobs says
Hi Laura – I’ve made this Clafoufi at least a dozen times and never encountered a problem. So sorry you did!
Ruth says
This recipe is the easiest thing I have ever made. It’s delicious and not overly sweet.
My family and friends want more. I have made three of these during this holiday madness.
Thank you, Kevin, for making me look like a rock star in the kitchen.
Happy holidays.
Dominique. Marshall says
Bonjour Kevin. Thank you for your beautiful recipe . It turned out just as you said it would. I did not have a dish that said “ eat more pie “ so had to use a plain one but everyone had seconds anyway !! My mother used to make it ( when I was a young girl 🙁 with cherries we collected in the country house. I never got to get her recipe so a big thank you ! It reminds me of my youth , gone so long ago !
Kevin Lee Jacobs says
Hi Dominique – So pleased!
MickeyC says
Thank you so much for your unusual and yummy recipes, and for your comments. It is wonderful that you are always so very thorough. Happy Thanksgiving to everyone in your house and a special hug for Binky.