This simple berry clafoutis is the perfect way to make use of all those summer berries. Dairy-free and whole grain, it’s amazingly simple to whip up and is sure to please your family and impress your guests. Ideal for a special breakfast, snack, or dessert!

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Simple Berry Clafoutis vs. Dutch Baby

Ready for a recipe that is so simple that you are going to wonder why you hadn’t discovered it earlier? Say hello to this simple berry clafoutis. It’s actually more of a Dutch Baby – Clafoutis hybrid, but I decided to go with the French name.

We have had a happy surplus of berries from our farm share recently. And while they usually start flying out of their containers as soon as we pick them up, sometimes they linger a little longer, giving me time to think up a creative way to use them.

Red Currants

In this case, my berry clafoutis came about thanks to the incredibly photogenic but tart-tasting red currant. While this is a berry I will gladly snack on, it’s not something the rest of my family will eat. Unless, of course, I add it to a baked good. So in an effort to get a little more creative than my typical muffin, I came up with this berry clafoutis.

Almond Flour + White Whole Wheat Flour

This beautiful photo with the red currants was my first take at making this berry-licious creation. In this version, I used all almond flour, but it came out a little too gooey. Next, I tried making half the flour white whole wheat: success. You could make it with all white whole wheat, in which case it would be fluffier and more like a Dutch Baby.

Plant or Dairy Milk

Both unsweetened almond milk and coconut milk worked well in this recipe. You could also make it with regular dairy milk. It’s delicious on its own, but you can take it a step further and serve it with whipped cream — coconut or dairy depending on your needs and preferences.

This whole grain, dairy-free berry clafoutis is a perfect way to use all those summer berries! Best of all it's surprisingly simple to make! Share on X

Choose Your Berries!

As you can see from the photos, I made a few different versions. Here are the combinations I used, all of which worked well with this clafoutis:

• Red currants + Red raspberries
• Red currants + Strawberries
• Blueberries + Strawberries

Get Cooking!

This recipe calls for a 10-inch cast-iron pan. If you don’t have one, I highly recommend it. Once you have a seasoned cast-iron pan you will find yourself using it for everything.

I also love to throw all the ingredients in a blender instead of a mixing bowl. It somehow seems that much easier to me. Of course, you could use a mixing bowl and whisk too.

I hope you give this fun recipe a go. It really is so simple and so yummy, especially when hot from the oven, but even a couple of days later reheated in the microwave.

Other Recipes You Might Love

• Spelt Waffles (whole grain)
• Nordic-Style Oat Waffles (whole grain and gluten-free)
• Swedish Pancakes (whole grain)

Note: This recipe was adapted from and inspired by this Food and Wine recipe: Mixed Berry Dutch-Baby.

Simple Berry Clafoutis

This simple berry clafoutis is the perfect way to make use of all those summer berries. Dairy-free and whole grain, it’s amazingly simple to whip up and is sure to please your family and impress your guests. Ideal for a special breakfast, snack, or dessert!

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Dessert, Fika, Snack

Cuisine American, French

Equipment

• 10-inch cast iron pan

Ingredients

  

• 3 large eggs
• 2/3 cup unsweetened almond or coconut milk or dairy milk
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar
• 1/3 cup almond flour
• 1/3 cup white whole-wheat flour all-purpose flour would also work; substitute gluten-free all-purpose if needed
• 1/8 teaspoon salt
• 1 1/2 cups mixed berries (e.g., raspberries, red currants, blueberries, sliced strawberries) plus extra for serving
• 1 tablespoon coconut oil or butter
• 1 tablespoon powdered sugar for dusting

Instructions

 

• Preheat oven to 425 degrees F and put 10-inch cast-iron skillet in there to warm up.
• Add eggs through salt to a blender (or bowl). Blend (or whisk) until smooth.
• Carefully take the skillet out of the oven. Add the coconut oil and grease bottom and sides of the skillet until all melted. Next, add the berries to the hot skillet and then pour over the batter.
• Bake for 20-24 minutes, until starting to brown and settled on top. (Start checking around 18 minutes to make sure it doesn't burn — all ovens vary).
• Carefully remove from the oven and dust with powdered sugar. Serve with additional suggestions if desired. Enjoy!

Notes

Suggested accompaniments:

• Homemade whipped coconut cream
• Regular whipped cream (if not dairy-free)
• Powdered sugar
• Slivered almonds
• Additional berries
• Fresh mint leaves

Keyword dairy-free, gluten-free option, whole-grain