Come spring and summer, we revisit this simple and sublime French dessert whenever we chance upon an extra pint of berries, cherries—or really any ripe, bite-size fruit. And as fall approaches, we’ll extend clafoutis season into the fall with apples, pears, and plums.
Photo: Lauren V. Allen
Our clafoutis recipe is sized to fit a No.8 Field Skillet—and fill it to the brim with a delicately sweet, fruit-studded custard—but you can cut the recipe in half and make a two-serving dessert in a No.6 skillet, or double it to fit a No.12 Field Skillet.
We like to finish our clafoutis with light dusting of powdered sugar, but soft-whipped cream also makes an excellent topping.
Recipe: Cast Iron Blueberry Clafoutis
Yield: 6 to 8 servings
Print RecipeIngredients
1 cup plus 2 tablespoons granulated sugar
1½ cups fresh blueberries (or other fruit)
1 tablespoon unsalted butter, for the skillet
2 cups whole milk
3 large eggs
1 cup all-purpose flour
Finely grated zest of 1 lemon
½ teaspoon pure vanilla extract
Pinch of fine sea salt
Confectioners’ sugar, for dusting (optional)
Tools
Resources
The Field Method for Cast Iron Care
Instructions
1.
In a small bowl, toss the blueberries with 2 tablespoons of sugar and set aside. Let sit for at least 30 minutes, stirring occasionally.
2.
Meanwhile, preheat the oven to 350 degrees and position a rack in the center. Rub the inside of a No.8 Field Skillet all over with butter.
3.
In a mixing bowl, combine the milk, eggs, flour, lemon zest, vanilla extract, salt, and the remaining 1 cup of sugar until smooth. Pour about a third of the batter into the skillet, then transfer to the oven and bake for 15 minutes, or until the batter is almost set but still jiggles a little in the middle.
4.
Remove the skillet from the oven. Sprinkle the blueberries in an even layer over the cooked batter, then pour the remaining batter over the fruit.
5.
Return the skillet to the oven and bake until the clafoutis is set and a cake tester inserted into the center comes out clean, 45 minutes to 1 hour. Let cool until ready to serve (the clafoutis is best served warm or at room temperature); dust with confectioner’s sugar (if using) just before serving.
Seasoning Rating: Better
A well-buttered skillet will keep your seasoning in good shape, but it's still important to store your leftover clafoutis in a fresh container. Leave it the skillet for too long and moisture will become trapped, potentially eroding some seasoning.
Seasoning Ratings:
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
