Easy Berry Bliss Breakfast Clafoutis – Perfect Morning Treat

Picture this: a warm, custardy breakfast dish with juicy bursts of berry sweetness in every bite. That’s exactly what this Berry Bliss Breakfast Clafoutis delivers. If you’re looking for a simple yet impressive recipe to start your morning, this clafoutis is the answer. Inspired by the French countryside, this baked beauty combines wholesome ingredients with a touch of elegance, making it perfect for brunch gatherings or cozy mornings at home.

I first discovered clafoutis when flipping through a rustic French cookbook years ago. It felt like dessert disguised as breakfast, and honestly, who wouldn’t love that? Over time, I’ve adapted the traditional recipe to include fresh, seasonal berries for a pop of color and flavor. Let me tell you—it’s a game-changer. Ready to fill your kitchen with the irresistible aroma of baked berries? Let’s dive in!

Recipe Story/Background

The clafoutis (pronounced “kla-foo-tee”) originates from the Limousin region of France, traditionally made with cherries baked in a flan-like batter. It was a humble dish, often whipped up in farmhouse kitchens using ingredients already on hand. Over time, clafoutis evolved to include other fruits, and berries became a favorite addition for their vibrant flavor.

For me, clafoutis feels like a warm hug in the form of food. It’s the kind of dish that reminds me of lazy weekend mornings, where the hardest decision was which mug to use for coffee. While the original recipe is tied to summer, thanks to the abundance of cherries, my version works beautifully year-round with frozen or fresh berries. It’s versatile, charming, and always hits the spot.

Whether you’re hosting brunch or simply treating yourself, this Berry Bliss Breakfast Clafoutis is bound to impress. Serve it straight out of the oven, and watch as the custard sets into a soft, golden perfection while the berries burst with flavor.

Ingredient Discussion

Let’s talk ingredients! Each element plays a role in creating the dreamy texture and balanced flavors of this clafoutis. Here’s what you’ll need:

• Berries: The star of the show! You can use fresh or frozen berries like blueberries, raspberries, blackberries, or a mix. Fresh berries will hold their shape better, while frozen ones will release juices that add a lovely swirl to the batter. If you’re feeling fancy, toss them in a bit of sugar and lemon zest for extra zing.
• Eggs: These provide the structure and custard-like texture. Use large, fresh eggs for the best results.
• Milk: Whole milk works wonderfully here, but you can swap it for almond milk or oat milk for a dairy-free option. Avoid skim milk as it won’t give the same richness.
• Flour: All-purpose flour is your go-to, but you can use gluten-free flour blends if needed. Just make sure to sift it for a smoother batter.
• Sugar: Granulated sugar is perfect for sweetness without overpowering the berries. You can experiment with coconut sugar or honey as alternatives.
• Vanilla Extract: A splash of vanilla brings out the warmth and complements the berries beautifully.
• Butter: Don’t skip the butter for greasing the dish—it ensures that golden crust and prevents sticking.

Feel free to experiment with seasonal variations. In summer, try peaches or cherries. In winter, cranberries with a touch of orange zest work wonders. The beauty of clafoutis lies in its adaptability!

Equipment Needed

You don’t need fancy gadgets to make this recipe, which is part of its charm. Here’s what you’ll need:

• Baking Dish: A 9-inch pie dish or any shallow ceramic dish works best. Avoid glass if you’re using frozen berries, as it might crack.
• Mixing Bowl: A medium-sized bowl for whisking the batter.
• Whisk: A sturdy whisk is perfect for combining the eggs and milk effortlessly.
• Measuring Cups and Spoons: Precision matters for the batter consistency.
• Rubber Spatula: Handy for scraping the sides of the bowl.

If you’re new to baking, don’t worry—this recipe is forgiving. I’ve even made it in a cast iron skillet once in a pinch, and it turned out great!

Preparation Method

Let’s get baking! Follow these steps for a foolproof Berry Bliss Breakfast Clafoutis:

1. Preheat your oven to 375°F (190°C).
2. Generously grease a 9-inch pie dish with butter. Make sure it’s evenly coated to prevent sticking.
3. Arrange 1 ½ cups (200g) of berries in the dish, spreading them out evenly.
4. In a mixing bowl, whisk together 3 large eggs and ½ cup (100g) sugar until frothy.
5. Add 1 cup (240ml) milk, 1 teaspoon vanilla extract, and a pinch of salt. Whisk until combined.
6. Gradually sift in ½ cup (60g) all-purpose flour, whisking continuously to avoid lumps.
7. Pour the batter over the berries, ensuring they’re evenly covered.
8. Bake for 35-40 minutes, or until the clafoutis is golden brown and set in the center. A knife inserted should come out clean.
9. Let it cool for 5 minutes before serving. The clafoutis will deflate slightly—this is normal!

Pro Tip: If you’re using frozen berries, sprinkle a tablespoon of flour over them before adding to the dish. This prevents them from sinking to the bottom.

Cooking Tips & Techniques

Here are some insider tips to make your clafoutis truly shine:

• Don’t Overmix: Whisk the batter just until smooth. Overmixing can make the texture rubbery.
• Room Temperature Ingredients: Let eggs and milk come to room temperature for better blending.
• Test for Doneness: If the edges are golden but the center jiggles, bake for 5 more minutes.
• Berry Prep: Pat dry any fresh berries to remove excess moisture. Frozen berries should be added straight from the freezer.
• Serve Warm: The clafoutis is best enjoyed warm but can also be served at room temperature.

Remember, clafoutis is rustic—it doesn’t need to look perfect to taste amazing!

Variations & Adaptations

This recipe is endlessly versatile. Here are a few ideas:

• Dairy-Free Version: Swap milk for almond or coconut milk, and grease the dish with coconut oil.
• Seasonal Fruit: Try apples and cinnamon in fall, or peaches in summer.
• Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.
• Nutty Twist: Sprinkle chopped almonds or pecans over the top before baking.
• Chocolate Lovers: Add a handful of dark chocolate chips to the berries for a decadent treat.

One time, I added a dollop of whipped cream and a drizzle of honey on top—highly recommend!

Serving & Storage Suggestions

Clafoutis is best served warm, straight from the oven. For presentation, dust it lightly with powdered sugar and maybe add a sprig of fresh mint. Pair it with a hot cup of coffee or tea for a complete breakfast experience.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20-30 seconds. While freezing isn’t ideal for clafoutis, you can try it if needed—just know the texture might change slightly.

Fun fact: The flavors deepen as it sits, so day-old clafoutis can taste even better!

Nutritional Information & Benefits

This clafoutis packs a surprising amount of nutrition for a breakfast treat:

• Calories: Approximately 180 per serving
• Protein: 6g
• Fiber: 3g (thanks to the berries!)
• Vitamin C: Boosted by fresh berries
• Calcium: From the milk base

If you’re gluten-free or dairy-free, the suggested substitutions keep this dish friendly for your diet. Plus, berries are rich in antioxidants—what’s not to love?

Conclusion

If you’re craving a breakfast dish that feels indulgent yet is shockingly simple to make, this Berry Bliss Breakfast Clafoutis is your answer. From its custard-like texture to the bursts of berry goodness, it’s perfect for lazy mornings or brunch with friends.

I adore this recipe because it’s forgiving, adaptable, and always delicious. Whether you’re experimenting with seasonal fruits or sticking to the classic berry mix, there’s no wrong way to make clafoutis your own.

Try it out, and let me know how it turns out in the comments below! Don’t forget to share this recipe with your fellow foodies—it’s too good to keep to yourself. Happy baking!

FAQs

TABLE OF CONTENTS

Table of Contents

Print