Chocolate and Hazelnut Clafoutis

277 Milk Chocolate Hazelnut Clafoutis-1
Maura McEvoy
  • Yield: 4 - 6 servings

Approach the clafoutis batter as if you’re making waffles! It’s no more complicated than that. This recipe resonates with me because it is so simple and versatile and, at the same time, elegant. When you bake a clafoutis, it will puff up like a little soufflé, browned on the edges, but creamy within. I try to serve it immediately, because it will inevitably fall and deflate—but not to worry: This will happen and it’s just as delicious anyway. If you understand this basic batter, the sky’s the limit... — John Besh


1cup whole milk
3 eggs
1/2cup sugar
1teaspoon vanilla extract
2tablespoons butter, melted
1/2cup all-purpose flour


  1. Preheat oven to 325F. In a large bowl, whisk together milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
  2. Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with ¼ cup coarsely chopped hazelnuts, and bake.
  3. Bake until the clafoutis is beautifully puffed and golden, 35–40 minutes. Serve immediately.

Note: Most often I make a clafoutis in a black cast iron skillet or heavy pie pan because they retain the heat well. You can certainly use individual ramekins, a tart mold, or even a crêpe pan.

Recipe from Cooking from the Heart: My Favorite Lessons Learned Along the Way by John Besh (Andrews McMeel Publishing)