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This baked pancake is a classic French dessert when made with cherries, and kirsch instead of vanilla.

This recipe is based on one from the Mount Assiniboine Lodge where I had the pleasure of cooking for many years. We regularly served this as a breakfast dish to delighted lodge guests. The beauty of Clafouti is that it tastes like a pancake, but is so quickly assembled; the prep time is a fraction of pancakes griddle time but the wow factor is amplified. Similar to a soufflé, it is best served immediately after coming out of the oven. The wonderful aroma of Clafouti baking in the oven usually stirs your morning patrons to gather to the breakfast table before you even need to call them!


  • 1.5 cups blueberries (kept frozen or fresh)
  • 3 eggs, lightly beaten
  • 1 cup flour* (a mix of white and whole wheat flours works well)
  • 1 cup milk (dairy or other)
  • 1/3 cup coconut sugar3 Tbsp butter (or coconut oil), melted
  • 2 tsp vanilla


  • Grease a pie plate or Pyrex dish (8×4 inches) with some of the melted butter or oil.
  • Spread fruit evenly over bottom of pie plate.
  • Beat eggs and blend in melted butter/oil and flour until smooth, either in a blender or by hand with a whisk.
  • Add remaining ingredients and blend until smooth.
  • Pour over fruit.
  • Bake at 350 F for 40-50 minutes until puffed and golden(exact time depends on juiciness of fruit and whether it is fresh or frozen)

Serves: 4-6

Stone-fruits, like peaches or plums, are also fantastic in Clafouti when in season!
Gluten Free Option
*To make gluten-free, you can easily substitute 1 cup brown rice flour or sorghum flour and add 1 tsp xantham gum to either. Please note: while equally delicious, it does not puff up as well as wheat flour.

From the Spring issue of Ecoparent Magazine ( available in hard copy at Chapters/Indigo, Nature’s Fare Markets, Whole Foods, and other independent newsstands and baby stores. Dr. Heidi is a regular food and health contributor to Ecoparent.