Back to Recipes

Cranberry clafoutis

An American twist on a French classic!

Directly to...



  • 1 tbsp butter, room temperature
  • 3 eggs
  • 200 ml semi-skimmed milk
  • 85 g flour
  • 75 g fine caster sugar
  • 1 tsp vanilla sugar
  • ½ tsp cinnamon
  • 1 pinch of salt
  • 250 g cranberries
  • Icing sugar

Kitchen tools

  • quiche or cake tin about 24-26 cm ,
  • Mixer (optional)

Preparation method

  1. Preheat the oven to 180 °C. Grease the cake tin with butter.
  2. Beat the eggs with the milk, flour, caster sugar, vanilla sugar, cinnamon and salt in a mixing bowl with the whisk until the batter is smooth and free of lumps. If the whisk doesn’t give the desired result, use a mixer.
  3. Spread the cranberries over the cake tin and pour the batter over them. Bake the clafoutis in the middle of the oven for about 45 minutes until golden brown and airy.
  4. Sprinkle the clafoutis generously with icing sugar and serve hot or lukewarm.

Tip: Serve the clafoutis with a scoop of vanilla or cinnamon ice cream, or dollop of crème fraîche.


Nutrition value per person/bite

165 kcal
6 g
4 g
2 g
25 g
16 g
2 g

Even more goodies!