Christmas Cranberry Clafoutis
By Crystal Baldwin
Christmas Cranberry Clafoutis
My favorite Christmas breakfast dish is simple and easy to make and oh so satisfying! It feels light and airy but still somehow filling and leaves room for Christmas dinner later.
This is often served as dessert however the cranberries and egg filling checks the box for me for breakfast food and I am usually too full after Christmas dinner for dessert!
What is a Clafoutis?
Pronounced kla-foo-TEE, this classic, rustic, French dessert originating from the limousin region consists of fresh fruit, traditionally unpitted black cherries, covered with a crepe-like batter and baked until puffy and golden. This dish sits somewhere between a thick custard, a flan, and a puffy pancake. While the purists in France call any version not made with cherries a flaugnarde, the term "clafoutis" is widely used for any fruit variety.
Festive Holiday Twist: Cranberry Clafoutis
If you are looking for a show-stopping yet deceptively simple dessert this holiday season, look no further than the Cranberry Clafoutis. This winterized version swaps stone fruit for tart, vibrant cranberries which makes it look and taste very seasonal. This is the perfect dish to use up any leftover cranberries or if you love cranberries as much as I do, you can take advantage of the short cranberry season.
Why You’ll Love the Cranberry Version
- The Perfect Balance: The natural bitterness and acidity of fresh cranberries perfectly offset the sweet, creamy batter.
- Easy Preparation: It is "easier than making pancakes"—simply mix up the ingredients , pour it over the fruit, and bake.
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Impressive Presentation: As it bakes, the clafoutis rises high and develops a golden crust, providing a beautiful backdrop for the "ruby-topped" berries
- Can be eaten warm or cold
Quick Tips for Success
- Serve Warm: Clafoutis is best enjoyed lukewarm, fresh from the oven, when it is at its softest and puffiest.
- Add Crunch & Aroma: Many chefs recommend adding slivered almonds for texture. I like the soft and creamy version and my favorite flavoring...a splash of orange zest to enhance the festive flavors.
- The Finishing Touch: A simple dusting of confectioners' sugar makes the dish look like it’s covered in fresh snow—perfect for your holiday table.
Whether you’re hosting Christmas dinner, have a New Years party to put on, or just want a cozy weekend treat, this elegant dessert is a must-try for 2025.
Cranberry Clafoutis Recipe
Ingredients:
- 1 Tablespoon unsalted butter, room temperature, to coat the dish
- 1/2 Cup of granulated sugar, plus 2 tablespoons for bottom of pan
- 1/4 Cup plus 2 Tablespoons all-purpose flour or GF Flour (I like King Arthur)
- 1 Cup of chilled, heavy cream (or a DF cream)
- 2 Large Eggs
- 1 Cup Whole Milk (soy milk also works)
- Pinch of salt
- 1 1/2 Cups Fresh (or frozen) whole Cranberries,
- 2 Teaspoons grated orange zest (grate fine)
-
Powdered Sugar for dusting; Optional
Directions:
1. Preheat oven to 400°
2. Butter a glass or ceramic 1 quart baking dish (do not use metal)
3. Sprinkle 2 Tablespoons of sugar on the bottom of the baking dish
4. Scatter the cranberries along the bottom of the baking dish
5. Sift together the remaining sugar, flour and salt into a large mixing bowl
6. Using a Mixer,blend milk and orange zest (optional), then the dried ingredints
7. Slowly pour the batter over the cranberries
8. Place in the oven and bake for approximately 30-35 minutes, the top should look brown around the edges, puffed and set. Insert a knife in the middle to see if it comes out clean.
9. Cool on a wire rack for about 15 minutes, it will sink slightly
10. Dust with powdered sugar and serve
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