Originating in the French countryside, clafoutis is a fruit dessert that is pancake-like and custardy at the same time. While I love eating fruit out of hand, clafoutis is a wonderful way to showcase sweet summer fruit like blueberries, cherries and raspberries. Clafoutis can be served for dessert or offered for brunch. It can be served warm or at room temperature.
You probably already have all of the ingredients on hand, so get cooking already.
- 1 tsp. butter
- 1 1/2 cups fresh blueberries (or raspberries)
- 2 eggs
- 1/2 cup sugar
- 1/2 cup pancake mix (such as Gluten-Free Bisquick®), plus more for greasing crock
- pinch kosher salt
- 2/3 cups milk
- 1 1/4 tsp. vanilla extract
- 1/4 tsp. lemon zest (optional)
- confectioner’s sugar (optional)
- Grease and flour the inside of the slow cooker crock with the butter and a sprinkling of pancake mix. Add blueberries the crock; set aside.
- In a separate bowl, whisk together the eggs, sugar, salt and pancake mix. Add the milk, vanilla and zest, if using. Whisk until smooth. Pour this mixture over the berries.
- Cover and cook 2 - 2 1/2 hours on HIGH. An oval slow cooker will take less time and yield a thinner clafoutis than a round slow cooker. The clafoutis will lightly brown around the edges and the center will set when it is done. It will be puffy when it is done cooking but it will deflate as it cools.
- Sprinkle confectioner’s sugar over the top of the clafoutis, if using.
Cook's Note: We like the quality of Gluten-Free Bisquick® Pancake and Baking Mix, it is mildly flavored and works extremely well as a flour substitute in certain recipes.