This recipe is a great way to enjoy fresh summer fruit, and this technique really lets it play the starring role. I hope you give it a try soon.
Had some cherries in the freezer so I made this for dessert. Wow! It is so good and easy too. The batter comes out like a creamy custard. Thenks Chef John for the wonderful recipe
Read MoreNot the best dessert I've ever made, kind of bland except for the blueberries. And it took almost twice as long to cook as indicated in the recipe. I usually recommend John recipes, but Skip this one if you're looking for a special dessert.
Read MoreHad some cherries in the freezer so I made this for dessert. Wow! It is so good and easy too. The batter comes out like a creamy custard. Thenks Chef John for the wonderful recipe
I used a gluten free flour mix, almond milk and coconut sugar to make this gluten free, dairy free and low glycemic. It's was delicious!
I made this recipe exactly as the the video shows, except for my substitution of vanilla bean paste for vanilla extract. It was divine!!! The flavors are subtle and delicate. The custard is moist and perfectly sweetened. Just as Chef John states the fresh berries really shine, which is what I hoped for most. To make it ooze decadence I would top it with vanilla sauce.
Made this last week for our anniversary breakfast on the deck, perfect weather, mimosas and the start to a beautiful day. Anyway, went by Chef John's recipe exactly except used a 9 inch baking dish, and it was perfect. Easy, quick and delicious. Not "eggy", but custardy. Do NOT overcook this. Mine had a tiny bit of dryness on the very bottom of the casserole dish, but that was ok. We are having company tomorrow for brunch and this is going to be the star of the morning for sure!!!!
I found this recipe because I ended up with an 18oz box of blueberries this summer and wanted to try something new. I increased the recipe proportionally, and it was slightly deeper; I also refrigerated it. I used 1% milk and whey low sugar alternative. This sliced up into a lovely low-calorie 'dessert' but I actually find I love it for a cold breakfast in summer. I love custard and pudding so this was right up my alley. I tried the same recipe with bing cherries and strawberries, which were more trouble and not really as good as the blueberries. Incredibly easy and delicious. When I make it with blueberries, I use a little lemon zest and nutmeg with the vanilla and the fragrance while it bakes is intoxicating.
I've made many variations of this and like it best with a blueberry-cherry-raspberry mix. Like it least with strawberries (cooked strawberries, noooo!). Also, I use less sugar because the fruits add enough sweetness. Made this a few times with gluten-free all-purpose flour and it turns out fine too.
I love Chef John's recipes. I was hoping I could comment on the video. I'm making this for the first time on Thanksgiving for my family. I LOVE custard desserts, so I trust that will will be just what I want. Chef John, I've been a fan of your cooking and your humorous videos for a long time. I would love to say thank you and send you a package of some handcrafted items I make. You truly would never be able to know how you have given back to your viewers
I've been making this recipe off and on for a number of years. First hear of it on Iron Chef by Cat Cora. Used Cherries. I have since over the years used all kinds of fruits and mixtures, depending on what I have on hand. Lemon or orange zest kicks it up a notch as well.
Very easy and very good! I used frozen blueberries, and I do think that was a mistake. It took much longer to cook and didn't puff up like it said it would. Still tasted great, and I will definitely try again with fresh blueberries. I will cut the sugar to 1/2 cup next time.
At this point, if I search an ingredient and a Chef John recipe pops up, I don't even look at anything else. As a French teacher, I cringed a little at his pronunciation of "clafoutis" (which does NOT rhyme with "patootie"!). But as a home cook, I rely on his recipes for raves from family and friends. The only difference between this and his other recipes I've tried is that it's so ridiculously easy I have to putter about in the kitchen for a bit to make it seem more complicated to impress the family. I had my doubts when it came out of the oven with a rising cone in the middle looking like a volcano about to erupt. But by the time it cooled and deflated and we were ready for dessert, it looked like a magazine photo. Thanks again for another winner, mon chef Jean!
I made this for breakfast instead of a dutch baby. It was a cinch to make. Did not have blueberries, so I used mixed fruit that I had in the freezer. I took out the fruit the night before and let it defrost in the fridge and drained off the extra juice so my dish would't be soggy. I will make this again!
Not the best dessert I've ever made, kind of bland except for the blueberries. And it took almost twice as long to cook as indicated in the recipe. I usually recommend John recipes, but Skip this one if you're looking for a special dessert.
I made this recipe yesterday when wanting a different treat to use my organic frozen blueberries in. I thawed and drained excess juices from the blueberries first though as frozen blueberries would likely interfere with the proper temperature of the batter as well as the rising of the clafoutis while baking. It is such an easy recipe and the blueberries were the perfect fruit to put into it, in my opinion. I used a 9.5 inch by 3 inch pie plate and it was beautiful and delicious! Great recipe, Chef John! I've never been disappointed when using your recipes!
Loved this. I may have added a bit more vanilla than called for because I didn't measure but it was wonderful. The berries uncooked had too many seeds but cooked were wonderful. The batter turned into a great custardy pie. I'm going to try with more fruits.
Just made this for the first time. I used frozen blueberries but otherwise followed the recipe exactly. It was super easy and fast to make and turned out perfectly. It is a little on the sweet side but I like my desserts sweet. Next time i will try using splenda.
Just made this for dinner party, it's so easy and delicious ! I didn't have blueberry but had frozen raspberry, and worked very well.
I had to cook this for almost double the time (might have been my oven). Great way to get in fruit that has to be used!! I used blackberries and blueberries and almond milk. The custard-like texture is really yummy
So good! I've used all different types of berries in different versions of this recipe. Yum!
This is amazing! It finally cooled enough to try it and it was soooo good I woke my husband up from a sound sleep to feed him! It’s super easy, not overly sweet so the blueberry shines through. The only 2 changes I made is 1) I used 1/2 T Mexican vanilla because that’s all I had on hand. Will definitely use it again, too. 2) I substituted 1/3 of milk for heavy cream because I only have 2% milk in my fridge. It isn’t too sweet as it is written. It’s perfect! This will be gone by noon tomorrow so I’m going to make it again...tomorrow!
This was great! Love the custard texture and wonderful with freshly picked blueberries.
I have made this several times with fresh wild blackberries. It is divine. The custard is sweet and the berries are tart. Cannot wait to make it with blueberries. Great easy and impressive recipe.
Quick and easy dish with a surprisingly gooey texture. The blueberries really shine, as the pastry has a rather mild flavor, which is just the way I like it. My only deviation was whisking the mixture instead of using a blender, but the results were still wonderful. I can't wait to try this with other berries.
This is absolutely divine! Made it for a party and it was gone in seconds with people asking if there was anymore left!
SUPER easy, even without a blender. Highly customizable for other fruits (fresh or frozen), and easy to double or halve, as needed. I typically add an extra egg to make the batter a bit richer and fluffier; I use natural brown sugar instead of white sugar. I sometime add a dash of booze (i.e., Amaretto, St. Germain Elderflower, rum, brandy, eau de vie, etc.) if you like.
This was excellent! I have 4 large blueberry bushes and I'm always baking something, I liked the flan like moist texture, I liked it in the morning also. Its a CLAFOUTIS a French dessert. This is a winner!
Have to ask Chef Jean if he really means 1 tablespoon of vanilla. Way too dominating for my taste. Loved the dish. Will make it next time with a TEASPOON of vanilla
Made with a combo of blueberries, blackberries and raspberries; delicious! Truly begs for a dollop of whipped cream on top!!! Spot on, Chef John!!
I wouldn’t change a thing. I love it. Perfect with coffee for a quarantine season. Easy. Smooth. Custard-Ly. Now a staple in my kitchen!!!
it was not cooked completely - cooked it longer than recommended - still wasn't completely cook
I am a Chef John fan and make a lot of his recipes. I like this one and made it using the ingredients and instructions specified, but, somehow, it didn't quite turn out right. I baked it for 25 minutes and, when the middle was still shaking, I put it in the oven for 5 more...but, when I took it out a second time, it hadn't solidified much more. I just let it cool at that point because I didn't want to overcook it, but I probably should have baked it a little more. There was liquid under the baked layer. My guess is that's not how it's supposed to turn out. We did eat the baked part and it was delicious. As everyone has said, the amount of sweetness was perfect to accompany baked fresh blueberries and there is just the right amount of vanilla. I am going to try this recipe again and, hopefully, when I add the extra baking time, it will turn out perfect. We love blueberries, but this would be great with other fruits. I'd like to try this with fresh peaches before they're out of season! I also like the fact that this dish is so quickly and simply made. Great dish for the summer!
You never let me down. I've made custard before on the stove top, but was hating how long it had to be stirred. This was perfect. The only adjustment I made was 1 cp milk, 1/2 whipping cream. I like a bit of Valencia orange peel with blueberries. It was like a blueberry flan. Delicious!!! Easiest recipe I've ever made.
I made this "Chef John's Blueberry Clafoutis" last night exactly as the recipe reads. I wasn't able to find a 2 1/2 quart pan, so I used a square 2 quart glass pan. I also used fresh blueberries. During baking, It puffed up like a souffle' and pushed up the sides of the pan quite a bit (about 2 inches above the rim), but it didn't run over. (I'm sure this is why the 2 1/2 quart pan is recommended.) Although it looked juicy in the center when I removed it from the oven, it was set . Also, as it deflated, it evened out. I served it sprinkled with confectioner's sugar which made it look very pretty! My husband loved it and practically finished off the entire pan minus the 1 1/2 pieces which I had. I had a piece warm, as suggested. Later on, I had a piece cold and I thought this dessert was better cold. From what I've read, I think Chef John's recipe is on target for this French style dessert, however, I really didn't care for it myself. Once the dessert sets, the bottom texture is more jellish and similar to flan. Unfortunately, I don't care for flan or the texture of it. I'm more of a cobbler fan. I rated this dessert 3 Stars "It was ok"... I'm sure my husband would have given it a "Good"... I guess it's a matter of personal preference. If I were to make it again (for him!), I think I might add a little cinnamon to the blueberries... of course this would be a twist away from the "French version" of the recipe. If you enjoy flan or
Great recipe for baking with kids and seasonal fruit. I followed the video exactly and it was a hit. The consistency is quite custardy. Use a spoon or hard cake server to serve. My husband asked for it to go in the regular rotation.
I followed the directions and this came out exactly as its supposed to. It was also exceptionally simple and fast to throw together. This is not a really sweet dessert, and has subtle flavors. The group I made this for wasn't too keen on it, but I thought it would be good as a light, refined dessert, possibly with vanilla ice cream a la mode.
Delicious! I will definitely be making this again. Here's a point of culinary trivia: Clafoutis is ONLY made with black cherries. If you use any other fruit, including red cherries, it is a "flaugnarde". Loved the prominent vanilla flavor along with the blueberry. So easy to make, even after coming home from work, to have for dinner that night.
I would give it 2 stars, my husband really enjoyed it and gave it 4 stars so I rate it a 3. The blueberries were great (of course) but other than that, I didn't care for this. I didn't really know what to expect because I didn't even know what a "clafoutis" was. Now I know. It was difficult to judge in the oven for doneness. Not sure how to explain this correctly, but I almost felt like I was eating a blueberry omelet. Just not my cup of tea.
Made it twice in one day that is how good it was. My second batch turned out even better i added two tablespoons of cornstarch in the blueberries. I also added a little lemon zest it turned out delicious. I will definitely make it again.
I see lots of reviews calling this a dessert, but I made this for breakfast in bed and it was a hit! Only slightly sweet (nothing like a cobbler, which I was kind of expecting and I'm glad it wasn't!), a small serving was great with coffee, juice and a small dish of yogurt on the side. Super easy to make, ready just 15 minutes? after the coffee was ready, making it the perfect "l love you" for starting the day. I'm keeping this recipe in my brunch folder, for sure! Thanks, Chef John!
Great easy peasy recipe. I live on a blueberry farm and right now they are rockin fresh out of the field. I rarely change recipes from Chef John as he is my hero. I made this the first time, staying true to the recipe. I don't eat a great deal of sugar, but the 2/3 cup sugar in this recipe blew my doors off! Next time, I reduced the sugar to 1/4 cup plus 1 Tablespoon and it was right for me. Left the rest of the recipe the same.
Only change I make is to add about 2tbs melted butter...makes it a bit richer. Other than that, it is truly a simple and very delicious recipe and works with almost any fruit.
This was a perfect summer fruit dessert. Made it with blackberries and served it on whipped cream. So good. Thanks again, Chef John.
I made it exactly as it was posted. It was ok but the custard wasn’t as I expected. It was too dense for my liking. Perhaps I might have enjoyed it more if there wasn’t so much flour in it.
I made the recipe exactly as instructed. The center looked way too underdone so I had to cook it longer. I did not care for it. The blueberries don't work well with the custard type base (for me) and then the color if you refrigerate leftovers just becomes unpleasantly mingled. Just my opinion though; you should try for yourself if you like the looks of it.
I think I used too many blueberries....if there is such a thing. I will try this again.
The taste is fabulous! Mine was runny though:( I baked for the full 30 min. It was starting to burn a bit so was afraid to over cook..The outside of it is delic! Just wish I could have eaten all of it! Lol Will try again for sure! So easy and can tell the full potential! Maybe the rack needs adjusted?? Any suggestions?
Followed the recipe exactly as written. It was terrific and very easy. Will definitely make again and will try with other fruits. Thanks Chef John.
Very delicious! Making it for a second time right now. Decreased the sugar to half a cup. It was good with 2/3 but I'm sure it'll be as good with 1/2 cup.
I LOVE Clafoutis! The only thing I changed in this recipe is I substituted Fiori di Scilia for the Vanilla extract for more flavor. I have also made this using mixed berries - blueberries, blackberries and raspberries. The possibilities are endless. Thanks Chef John!
Made this for taking to the office on Monday. My big mistake was taking a bite and giving my husband a bite, now it is half gone. Followed the instructions except for reducing the sugar which I do in every single recipe I do. Will make another to take to office keeping this one for ourselves.
Once again Chef John nails it. I used less sugar (diet restrictions) but it was still incredible. Wondering if cinnamon or nutmeg would be nice addition. Not one to monkey with recipes so those might be horrible suggestions
The flavor is very mild, but in all honesty I only used 1/2 TBSP vanilla, because 1TBSP sounded like too much. This is a super quick recipe and would be great for unexpected company. The next time I may try adding some cinnamon or lemon zest to the blender mix. This would also be good by subbing raspberries for the blueberries and almond extract for the vanilla extract.
I only tried this because it was from Chef John and super easy. Never heard of such a thing but it was good. Not overly sweet but still dessert. Mixed reviews from kids because of the texture but I will make it again with other fruit.
THIS IS ONE OF THE BEST RECIPE'S AROUND FOR A FAST DESERT. I'VE MADE 4 IN A MATTER OF A MONTH. I JUST WANT TO SAY FOR THOSE WHO SAID IT TOOK TOO LONG TO COOK. YOU MAY HAVE BEEN USING THE WRONG DISH. YOU NEED A CAST IRON, CORINING WARE CASSEROLE DISH OR SOMETHING THAT RETAINS THE HEAT FOR THIS TO WORK. I ALSO ONLY USED A HALF CUP OF SUGAR. MY OVEN NEEDS TO BE SET AT 430 NOT 425. I'VE MADE IT WITH BLUEBERRIES AND THAT IS THE BEST FOR ME. CHERRIES WERE JUST SO SO. I DID MAKE ONE WITH BLUEBERRIES AND FRESHLY PICKED RASPBERRIES FROM MY PROPERTY AND THAT WAS REALLY GOOD.
This was unbelievably simple and really delicious. Used fresh blueberries, gluten free flour, and added 1/2 tps of almond extract along with the vanilla. Hubby loves this! This is a 'go to' dessert recipe from now on. Thanks Chef John!
This was so easy to make and the results were excellent! The only subsitutions I made was using frozen blueberries (all I had on hand) and heavy cream instead of milk (because I had a lot left over from Christmas baking.) Thank you Chef John!
Super nice! very light and so easy to make. I can't stop eating from it. The only change I made is using raspberries instead of blackberries.
This is my go to dessert. Divine with fresh fruit and good with frozen fruit too. I just made two; fresh blueberry and nectarine. I laid the unpeeled nectarine slices in a spiral pattern and the result was beautiful.
It is my kiddos favorite quick dinner. I added package of vanilla sugar and lots of powder sugar on top. It is soo yummy and I have some with extra lemon drizzle when the Blueberries are too sweet.
It’s almost fine the smell in my kitchen is heavenly!! I added fresh thyme, lemon zest & a spritz of juice, nutmeg to the blueberries & I used vanilla paste in the batter!!
PERFECT !! DELISH...easy to prepare, many possible variations. I also made this using 1/2 c sugar, egg beaters and sprayed the pan w/canola oil...baked 5 min. longer. Did this for personal health reasons...and....it is still DELISH !!!!!! 9/3/14 Have only had this recipe for a short time & have already made it 4 times. With blueberries, peaches, pineapple & raisins. Next will try pineapple w/a sprinkle of coconut and one with precooked rice/raisin & a pinch of nutmeg. When using the pineapple I use 2 tsp vanilla and 1 tsp rum extract. SHOUT OUT; CHEF JOHN.....How long would I bake a double or triple batch ??? THIS IS THE BEST DESSERT EVER, thank u Chef John!!
I made this for a dinner party dessert. I took other peoples suggestions and added some lemon zest and a dash of cinnamon. Everyone loved it. There was none left
Alight and very tasty dessert that lets the fruit shine as the star. We loved the custardy under layer also. This will be made again. Can't wait to try it with other fruits. So easy and quick to put together. We had guests over for dinner and I was able to whip this up quickly and put it into the oven while we ate, then it was just the right temperature after dinner, a bit warm and wonderful. My guest loved it and ate 2 servings!
Excellent just as written! I did not pay too much attention to the size of the baking dish and I it ran over in my oven, but regardless of the mess ...the dessert was wonderful. Not to mention very easy!
I didn't make any changes to this recipe. My husband loved it. It was not the type of dessert that I typically make, but it was well liked by my kids as well. If you are looking for something different this recipe may be worth a try.
This was very easy to make but I didn't care for it. Taste was just ok.
We loved this--and it was so easy to make. I did add nutmeg the first time I made it (suggested by one reviewer), but I prefer it without. The only thing I'll say it, it took a lot longer for mine to cook. I'm thinking maybe my baking dish has a smaller circumference so the clafoutis is deeper and needs more time to cook.
The blueberries are definitely showcased well in this recipe. I made the recipe as written. I did not care for the texture of the base .... none of my family did. Would probably make a pie instead.
Quick, easy and delicious. Not to mention fresh tasting and light. What else is there to say? Perfect desert for right after a (possibly heavy)meal.
Amazingly refreshing dessert. I made this because I found myself with too many blueberries and wanted to try something new. Glad I tried it, will make the clafoutis again. :)
Loved it, easy to make and my friends were shocked that I could cook dessert!!!!
I will make this again. I intend to double the recipe next time. My family loved it. I used a mix of blueberries, raspberries and strawberries. Thanks for the recipe.
Very easy to do, I reduced sugar and added a drop of lemon oil. It’s very good! Made it twice! I will do plum next.
My first time making and tasting a clafoutis. It's super easy and simple and my husband loves it. Easy way to use fruit that you may have sitting around. I thought it tasted similar to a crepe (the recipe is pretty much the same). Thank you chef John!
Everyone loved it! It was so easy to make too!! I did not alter the recipe..I served it with whipped cream. Simple yet delicious!
Made the exact recipe, except I used turbinado sugar and almond/coconut milk. Came out perfect density and custard flavor so that the fresh blueberries I picked were the star of the dish.
I made this for a birthday lunch at the office and it was a huge hit! Subtle custard taste with homegrown fresh blueberries. Not too sweet. Just right.
Made this, and served with ice cream for 3 kids. They all had seconds, and ate 3/4 of the pan themselves! This reminds me of an impossible pie but with blueberries. So if you like the "egginess" of impossible pie, as I do, this will not be too eggy. I will be sure to make this every year during blueberry season!
Only changes I made were to add a little nutmeg. Phenomenal recipe, made it twice in succession and people are still going nuts for it. Thank you as always Chef John.
Wow! This is awesome. It's like custard and a blueberry muffin had a baby! I followed the recipe exactly except not quite a full tablespoon of vanilla becaue that seemed to be a very generous amount.
Not very flavorful. It is super simple to make, though, so I will try again, maybe adding some cinnamon and cooking a little longer to get more "crust" on top.
Best Blueberry Clafoutis ever. Followed directions with no changes. Even beats Julia Child's clafoutis recipe IMHO. So easy and tasty. Whipped cream topping was delicious, and I can envision Vanilla Ice Cream or Frozen Yogurt on the side. Yumm
I asked my husband to make this for my birthday breakfast and was glad I did. He was afraid it wasn't going to set up but it did. We both agreed it was more dessert than breakfast and needed a scoop of ice cream to make it perfect. We'll save this recipe for a dessert next time and buy some vanilla ice cream. It is very good without but why not indulge when you can.
This is a great dish and really simple. I used my NutriBullet to mix it. The only change I made was that I cut the sugar in half and it was plenty sweet (my blueberries were pretty sweet already). I might even cut the sugar to a 1/4 cup next time (which will be soon because it's so good). I would also oil the bottom of the dish the next time as it stuck to the bottom.
Like nearly all of Chef John's recipes, this was another hit. I doubled it, which took a little longer-about 15 minutes. This was a great use for blueberries. Different than a cake or cobbler and delicious room temp or cold. Cold with coffee for breakfast or dessert is wonderful.
