Blueberry-Ginger Clafoutis Recipe (2024)

I learned to love and riff on clafoutis when I lived in France. Tour de France season is clafoutis season! Some lessons learned: macerating the fruit in kirsch sugar always improves the final product; using some almond flour in place of regular flour makes for nice flavor texture.

Twice as much sugar as in classic French recipe. Many recipes in NYT contain too much sugar although health articles in the same warn against it.

I made a clafoutis last night with 2/3 c sifted AP flour, 1/3 c sugar, 3 eggs, 1 tsp vanilla extract, 1 c whole milk, a whisper of nutmeg, and 1 lb (pitted) delicious Washington cherries. It puffed up beautifully, was mostly sweet from the fruit, and the batter-to-fruit ratio was perfect. You DON’T need a cup of sugar or more flour. Seriously. And any fruit in season will work beautifully.

The clafoutis is one of the easiest and most delicious French summer desserts.It originates from the Limousin indeed, and is traditionally made with their local bing cherries. However, my grandma taught me to make the clafoutis with tart cherries instead, such as Montmorency (or "Guigne" in French).The result is a delicious sweet/tart dessert, better served warm with fresh whipped cream, or vanilla ice cream.But many fruits work well for the recipe.

If I use frozen blueberries, would I first thaw and drain, or can they be put in directly frozen.

Can you use ginger root minced instead of crystalized ginger?

Being a culinary pedant, this is a flaugnarde recipe, clafoutis is only made with cherries - though I would certainly make this it sounds delicious!

Used an immersion blender instead of a whisk. Quicker and resulted in a smoother batter.

The clafoutis batter was good, but the ginger and cardamom overpowered the blueberries and was not so pleasant. Next time I would skip the ginger/cardamom, double the lemon and add some vanilla for a more classic presentation. I did do 3/4 all purpose flour and 1/4 fine almond flour which was nice.

I made thus blueberry clafoutis after watching the movie, First Cow, in which early settlers in the Pacific Northwest steal milk to make clafoutis to sell.

I would throw them in frozen. They will retain their shape and bake up nicely without bleeding blue.

I would put in frozen. As I do with muffin recipes. Here in Maine, wild blueberries are harvested in late summer. People buy flats of them to freeze and use throughout the year. I just buy the wild at the local grocery store in the freezer section.

To have the original flavor of the French clafoutis it is useful not to extract the stones from the cherries. Remember to warn diners of this.

We followed the recipe pretty much as written, including doing the first bake and then adding ingredients for the final bake. The results: Perfection! The only substitution I made was using some candied Yuzu peel for half of the candied ginger. This added a slight taste of floral-ish citrus to this easy to make and great to eat dessert.

I've made this dessert for years, primarily using pears macerated in pear brandy and sugar. My grandsons love this easy dessert. Also wonderful for breakfast! Will be using blueberriesfresh from my garden in a few weeks.

The cardamom and ginger really set it off. Good the following day for breakfast, topped with Greek yogurt!

I don’t love the crystalized ginger in this for some reason. I think the textures are too different for me so it feels too hard. Other than that, I really like this recipe! I think I reduced the sugar by half, more than I typically reduce sugar and it made this the perfect breakfast and I don’t feel bad about adding maple syrup to it.

Just made this and it’s amazing. Subbed almond milk because that’s what we use. From the notes, I cut down the sugar and subbed almond flour for half the called flour amount.

The batter comes out too liquidy. There is too much milk for the amount of flour. The recipe does not make sense and came our horrible. Waste of blueberries.

Batter is best made in a blender. Thoroughly mix all ingredients except for the flour before adding flour and mixing for another 20 seconds.I agree with suggestions to cut sugar and replace 1/4 of the flour with almond flour.Minced crystallized ginger tends to clump. Dust with a bit of flour to separate before spreading.

This recipe tries too hard - there are easier and simpler recipes that are less sweet and have more chewiness which I think is better. But I like simple honest food.

I like to do this as directed with a drop of almond extract and extra lemon zest. Instead of paying the premium for crystallized ginger, I just got the candied ginger then chopped and tossed in some of the sugar for the recipe.

I made this last night and it was scrumptious. Took the advice of others and increased lemon zest, left out cardamom, and added a teaspoon of vanilla extract for a more classic flavor. With no fresh fruit at hand, I used a combination of cranberry jam, dried blueberries that I soaked in Amaretto, and frozen blackberries. This recipe is a flexible beauty.

I have made this recipe over a dozen times with blueberries and blackberries and the fruit has always floated to the top when I pour the batter over the fruit and remains on top during baking. A trick I have learned preparing the batter is to add about a quarter of the milk with the eggs, flour and sugar, and then whisking out the lumps before adding the rest of the milk. This saves time delumping the batter.

Have tried this and another NYT clafoutis twice but sadly not the dessert for me :(

I'm not used to fussing with the custard part of a clafoutis, and let the first bit go a bit long - it worked out, but caused me some stress. Has anyone tried this in the 'standard' way, fruit, then batter, then bake? Or batter, then fruit, then bake?

One cup flour, six eggs, 4 TBS sugar, a dash vanilla extract, a good dash milk or 1/2 and 1/2 to make a smooth batter in a Cuisinard, pour in well butterred cast iron frypan add the cherries bake at 350 et voila, fait. A French friend from Lyon said to me after a bite, Piet you pitted the cherries, in France we don't do that, my response was, that is why French dentists drive expensive cars. (Works well with grapes too and no pitting cherries)

Have been making Julia Childs Clafoutis for many decades. If your family has more time to gather/linger for breakfast, serve then. Or when they linger for desert, also good. We prefer the flavor of the fruit to be forward, and so then low key sugar or other flavorings. Any kind of cream, is a good/almost necessary serving add.Clafoutis are easy beginner recipes, as well as back pocket recipes. Frozen or fresh fruit - and can be a pantry staple.

Since crystallized ginger costs $11/bottle -- about 55 grams -- can I sub with ground ginger? And about how much?

My oven automatically adjusts for convection temps, but how much should I adjust specifically for clafoutis, which is not quite cake and not quite pie?