Berry Clafoutis With Crème Fraîche

Recipe from Bill Telepan and Andrew Friedman

Adapted by Florence Fabricant

Updated November 13, 2019

Total Time
45 minutes
Rating
4(50)
Comments
Read comments

This is an easy, impressive dessert that will take about 20 minutes to assemble and will make your kitchen smell heavenly. The recipe, adapted from “Inspired by Ingredients” by Bill Telepan and Andrew Friedman, asks you to whisk all your ingredients together in one bowl and then layer the batter with your clean berries in a buttered pan. Bake it for about 25 minutes, and you have a sweet finish to dinner. —Florence Fabricant

Featured in: Home On a Smaller Range

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 1 tablespoon soft unsalted butter

  • 2 large eggs

  • ⅓ cup sugar

  • ½ vanilla bean, split, seeds scraped out

  • 3 tablespoons flour

  • Pinch of salt

  • ⅔ cup crème fraîche

  • ⅓ cup milk

  • 1 pint mixed berries

  • 2 teaspoons confectioners' sugar

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

24 grams carbs; 83 milligrams cholesterol; 188 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 1 gram fiber; 63 milligrams sodium; 4 grams protein; 18 grams sugar

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.

Powered by

Preparation

  1. Step 1

    Heat oven to 400 degrees. Butter a 10-inch nonstick ovenproof skillet or pie pan.

  2. Step 2

    Whisk together eggs and sugar until thick and frothy. Add vanilla seeds (save bean for another use), flour and salt. Mix half the crème fraîche with the milk, and whisk into batter. Pour one-third of the batter into prepared pan, place in oven and bake 5 minutes, until just set. Spread berries over top, and pour in rest of batter. Bake about 25 minutes, until lightly browned and batter is set on top. Remove from oven and cool 10 minutes.

  3. Step 3

    Loosen clafoutis around edges, dust with confectioners' sugar and serve with remaining crème fraîche.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
50 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Deborah

I made this exactly as the directions say and it was delish! HOWEVER, it was less than 1/4 thick. The batter didn't even cover the berries. There must be an error somewhere in the recipe. I am trying another recipe

Kathy

This recipe is a family favorite! It is a showcase for the berries. No need for a lot of batter. I do add an extra tablespoon of flour, however, for a slightly firmer consistency.

Kathy

This recipe is a family favorite! It is a showcase for the berries. No need for a lot of batter. I do add an extra tablespoon of flour, however, for a slightly firmer consistency.

Deborah

I made this exactly as the directions say and it was delish! HOWEVER, it was less than 1/4 thick. The batter didn't even cover the berries. There must be an error somewhere in the recipe. I am trying another recipe

deborah gibson. Michigan

Temperature of creme fraiche when adding to batter? Room temp?

Private comments are only visible to you.

Credits

Adapted from "Inspired by Ingredients" by Bill Telepan and Andrew Friedman (Simon & Schuster, to be published in November)

Recipe Tags

or to save this recipe.