French Yogurt Clafoutis with Berries and Granola Topping

Name: French Yogurt Clafoutis with Berries and Granola Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 tablespoons (45 g) unsalted butter, melted and cooled slightly; 1 cup (240 ml) plain yogurt, at room temperature (Greek or full-fat preferred); 3 large eggs, at room temperature; ¼ cup (50 g) granulated sugar; ½ cup (60 g) all-purpose flour; ½ cup (120 ml) whole milk; 1 teaspoon (5 ml) vanilla extract; ¼ teaspoon (1 g) fine sea salt; ¼ teaspoon (½ g) ground cinnamon (optional); 1½ cups (180 g) fresh mixed berries, blueberries, raspberries, blackberries, or a mix; gently rinsed and dried; ⅓ cup (40 g) granola, store-bought or homemade; 1 tablespoon (12 g) granulated sugar, for dusting

From the MyKitchenBank Kitchen

A rustic French-inspired clafoutis with tangy yogurt creating a delicate, custardy crumb studded with fresh berries. A granola topping adds textural contrast and subtle crunch. Serve warm or at room temperature with whipped cream or vanilla yogurt on the side.

Prep: 15 min
Cook: 30 min
Wait: 15 min
Total: 1 hr
Makes: 1 clafoutis (6 servings)

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Steps

Before you start

Preheat oven to 375°F (190°C)
Bring eggs and yogurt to room temperature (about 20 minutes)
Butter and lightly flour a 9-inch pie dish or shallow cake pan
Gently rinse and pat dry berries if using fresh

1
Prepare the baking panOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Lightly butter the bottom and sides of a 9-inch (23 cm) pie dish or shallow cake pan.
- Dust the buttered surface evenly with a thin layer of flour, tapping out any excess.
- Set aside.
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Tip: A light flour coating prevents sticking without adding extra dryness to the finished clafoutis.
2
Blend the batter
- In a blender (or in a large bowl with a whisk), combine the yogurt, eggs, sugar, flour, milk, vanilla extract, salt, and cinnamon if using.
- Blend on medium speed for 20–30 seconds until completely smooth, scraping down the sides once if needed.
- Pour in the melted cooled butter and pulse or whisk briefly until just combined.
- The batter should be thin and pourable, like thin crêpe batter—thinner than pancake batter.
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Ready when: Smooth, lump-free, pourable consistency with no visible flour specks
Tip: Do not overblend; stop as soon as the batter is smooth to avoid incorporating too much air, which can cause it to deflate unevenly during baking.
3
Pour batter and arrange berries
- Pour the batter into the prepared pan.
- Scatter two-thirds of the berries evenly across the surface, pressing them down slightly so they nestle into the batter.
- Reserve the remaining berries.
- Sprinkle the granola evenly over the top, then scatter the reserved berries among the granola pieces.
- Dust lightly with the sugar for topping.
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Ready when: Batter covers most of the berries, creating pockets for them to bake into
Tip: Don't stir berries into the batter; arrange them so they stay visible and create textural pockets that stay moist during baking.
4
Bake until setOven 375°F / 190°C
- Place the pan in the preheated 375°F (190°C) oven.
- Bake for 28–32 minutes.
- The clafoutis is done when the edges are puffed and golden brown, and the center jiggles only slightly when gently shaken—it should feel set but still have a tiny bit of give in the very middle.
- A toothpick inserted 1 inch from the edge should come out clean; the center may have a trace of soft batter, which is fine and keeps it tender.
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Ready when: Edges puffed and golden brown; center jiggles only slightly; light golden color overall
Tip: Overbaking will result in a dry, cakelike clafoutis rather than the delicate, slightly custardy texture you want.
5
Cool and serve
- Remove from oven and let cool on a wire rack for 10–15 minutes.
- The clafoutis will continue to set as it cools.
- Serve warm or at room temperature with whipped cream, Greek yogurt, or a light dusting of powdered sugar.
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Ready when: Center is set but still tender; clafoutis holds together when cut
Tip: Cutting too soon will cause the clafoutis to fall apart; brief cooling allows the structure to set properly while staying tender.

Good to know

Tips

Fresh berries work best; if using frozen, thaw completely and drain excess liquid to avoid a soggy base
The batter should be thin—thinner than typical pancake batter. If it seems too thick, whisk in an extra 2–3 tablespoons of milk
Clafoutis will puff up noticeably during baking and deflate slightly as it cools; this is normal and desired
For extra tang and richness, substitute 1/2 cup of the yogurt with sour cream or crème fraîche

Make ahead

Yes. The batter can be made up to 4 hours ahead and refrigerated in a covered container; let it come to room temperature (about 15 minutes) before pouring and baking. The finished clafoutis is best served the day it's made but can be made 1 day ahead and gently reheated.

Storage & reheating

Room temperature up to 6 hours, loosely covered. Refrigerate covered for up to 2 days. To reheat, cover loosely with foil and warm in a 300°F (150°C) oven for 8–10 minutes until warmed through, or serve chilled.

Substitutions

plain yogurt → Regular whole milk yogurt. Will be slightly less tangy; use the same amount
fresh mixed berries → Pitted cherries, sliced peaches, or a mix of stone fruit. Fresh or frozen work; thaw frozen fruit and drain excess liquid to prevent sogginess
granola → Chopped toasted almonds, candied pecans, or omit entirely for a classic clafoutis. Use the same amount for textural contrast; omitting makes it perfectly traditional
whole milk → Low-fat milk, 2% milk, or almond milk. Will be slightly less rich; use the same amount