Fig and Berry Clafouti

Fig and Berry Clafouti

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 144.2
  • Total Fat: 2.2 g
  • Cholesterol: 80.3 mg
  • Sodium: 40.7 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.4 g

View full nutritional breakdown of Fig and Berry Clafouti calories by ingredient
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A crowd pleaser for brunch! Choose whatever fruit is seasonal! A crowd pleaser for brunch! Choose whatever fruit is seasonal!
Number of Servings: 8


    1 cup milk
    3 eggs
    1/3 cup flour
    1/2 cup sugar
    1 tsp vanilla
    .5 cup blueberries
    .5 cup raspberries
    .5 cup gooseberris (aka "groundcherries")
    4 fresh figs sliced into halves or quarters
    (Really, all you need is about 1 cup of fresh or frozen fruit! Cherries work great, as do pears or bananas. I'd probably cook apples or other tough fruits slihgtly before using them here!)


Heat oven to 375F

Lightly coat a 9 or 10 inch pie plate or quiche dish with cooking spray

Whisk the eggs in a bowl
Add sugar until eggs become less "bright" yellow and more mellow coloured
Whisk quickly to add vanilla
Then sift in the flour and whisk some more
When the mixture is quite smooth, mix in the milk

Pour about 1/2 in of batter into the dish, cover with the fruit, and then pour over the remaining batter.
The batter will be VERY liquidy! Don't worry!!!!!!!!

Bake in the middle of the preheated oven about 40 minutes or until it is puffed and golden brown.

The puffiness goes down quickly, so if you're looking to make a show, be sure to serve it directly out of the oven!

Can be eaten warm, room temperature, or cold!

Sprinkle with icing sugar if desired - but this will add calories - which I didn't include here!!!

Number of Servings: 8

Recipe submitted by SparkPeople user ROSEYE.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    used frozen mixed berries, swapped the eggs for egg beaters and used almond milk. turned out pretty good; i made it for a dinner party and came back with only about a quarter of it left. :) - 8/30/13

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  • wasn't sure what to make of the name but it sounds good - 10/8/17

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  • good stuff - 6/26/17

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  • Very light and tasty. It was sweeter than I am used to so next time I will decrease the sugar by about a third. - 7/30/11

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  • I have been making a similar recipe for 40 years, but this one is far better! I used figs, raspberries, blueberries, blackberries. NOTE: for a higher-fat-special-luscious-treat, you can change the 'milk' to heavy and sour cream, an approximate of true french creme fraiche. Thanks. - 10/18/10

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