Name: Berry Cottage Cheese Clafoutis
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 cup cottage cheese; 3 large eggs; 1/2 cup granulated sugar; 1 cup whole milk; 1/2 cup all-purpose flour; 1 tsp vanilla extract; 1/4 tsp salt; 2 cups mixed fresh berries (such as blueberries, raspberries, and strawberries); 2 tbsp unsalted butter (for greasing the dish); Powdered sugar, for dusting (optional)

Let Me Tell You About Berry Cottage Cheese Clafoutis…

You know how sometimes you buy way too many berries at the market, and then stare at them, thinking, “What on earth am I going to do with all these?” That’s exactly how I stumbled upon this Berry Cottage Cheese Clafoutis. I’d love to tell you I inherited the recipe from some mysterious French aunt, but honestly, it just sort of happened one lazy Saturday when it was raining (again! typical). The first time, I forgot to add sugar until halfway through, but, turns out, it still worked. Anyway, if you’re craving something not too fussy, a bit homey, and the kind of thing you can easily eat straight from the dish, read on. Oh, and don’t ask me to pronounce “clafoutis” the French way—I can’t do it justice, but I can sure eat it.

Why I Think You’ll Fall for This

I make this whenever I’ve got berries that are just a little past their best, or when someone drops by and I want to pretend I’m the sort of person who always has homemade desserts on hand (spoiler: I’m not). My family goes crazy for this because it’s got that custardy, almost pancake-like texture; one cousin said it’s “like breakfast pretending to be dessert.” My favorite bit—besides sneaking a spoonful while it’s too hot—is that even if it comes out a little wobbly in the middle, everyone still fights over the last piece. Oh, and for anyone who hates power-mixing, you can basically throw the whole lot in a blender. But don’t ask me about the blender lid incident of 2020. Let’s just move on.

Stuff You’ll Need (and Some Swaps)

3/4 cup (about 150g) cottage cheese (sometimes I use ricotta if that’s all I’ve got—honestly, both work; my gran swore by the full-fat stuff, but I grab whatever’s on sale)
3 large eggs
1/2 cup milk (I’ve used oat milk in a pinch—tasted fine to me)
1/4 cup granulated sugar (brown sugar works but makes it a bit caramelly)
1 teaspoon vanilla extract (once I used almond extract by mistake… not bad, just different)
Pinch of salt
1/2 cup all-purpose flour (I’ve mixed in a bit of whole wheat before; it’s denser, but still lovely)
2 cups mixed berries—blueberries, raspberries, strawberries, whatever you’ve got; I sometimes just use frozen, no shame in that
Butter (enough for greasing your dish—skip if you’re feeling rebellious, but it does help)

Here’s How I Do It (With a Few Wobbles)

First, preheat your oven to 350°F (about 180°C). Grease a medium baking dish—I use a round ceramic one, but a pie dish or even a cast iron skillet works if that’s what you’ve got.
Scatter your berries right over the bottom. Sometimes I throw in a handful more because it just looks pretty. If you’re using strawberries, slice them up a bit.
In a blender or a bowl, add cottage cheese, eggs, milk, sugar, vanilla, salt, and flour. Blend or whisk until it’s smooth-ish. It doesn’t have to be perfect—lumps are totally fine. This is the part where I usually sneak a taste (just me?).
Pour the mixture gently over your berries. Don’t worry if the berries float or sink or just sort of swirl around, it’ll all bake together.
Bake for 35-40 minutes until the top is just golden and it’s set but still a bit jiggly in the center. Don’t panic if it puffs up like a soufflé and then sinks; that’s supposed to happen. If you’re unsure, poke a knife in the middle—it should come out mostly clean, but not bone dry.
Let it cool for at least 15 minutes (I rarely wait, but you probably should). Dust with a bit of powdered sugar if you’re feeling fancy.

Things I’ve Learned (a Few Notes)

If you overbake it, it gets a bit rubbery. I did that once when I got distracted by a neighbor’s cat in the garden. Just keep an eye out after 35 minutes.
Actually, I find it works better if you let it rest for half an hour before diving in—though, I get it, sometimes you just need dessert now.
Frozen berries work, but they can make the clafoutis a little wetter. Maybe toss them in a spoonful of flour first. Or just embrace the extra juiciness.

Variations I’ve Tried—Some Good, Some…Not So Much

Cherries: The classic. But honestly, pitting cherries feels like a Herculean task sometimes.
Peach & Blackberry: Pretty fantastic in summer. I once tried with banana (don’t do it; turns out mushy and weird).
Swap cottage cheese for Greek yogurt: Makes it lighter, but less creamy. I prefer the original, but you do you.

Don’t Have Fancy Equipment? No Worries

Look, a blender is nice, but I’ve mixed this by hand with a big fork before. If you don’t have a proper baking dish, just use something oven-safe—I’ve even used a cake tin lined with parchment. It’s very forgiving, promise.

How to Store (Though Honestly…)

Officially, you can keep this clafoutis covered in the fridge for up to 3 days. In my house, it usually vanishes by day one, but on the rare occasion leftovers exist, it’s rather good cold with coffee. Reheat in the microwave if you must, but I often just eat it straight from the fridge (no shame).

How I Like to Serve It

I love it with a dollop of thick Greek yogurt, or sometimes just a splash of cold cream. My mum insists it’s best with a drizzle of honey on top—she’s not wrong. We sometimes eat it for breakfast, especially on weekends, though technically it’s dessert. Who’s counting?

What I Wish I’d Known (Pro Tips, aka My Mishaps)

I once tried rushing the cooling time—ate a molten piece, burned my tongue, and learned my lesson (kind of).
Don’t skip greasing the dish, unless you want to scrape out stuck-on bits for ages. Trust me.
If you use frozen berries, maybe thaw and drain them a bit first. Or don’t, and just deal with a more pudding-y result. I’m not the boss of you.

FAQ (Based on Real-Life Texts and Kitchen Messages)

Can I make this without dairy? Sure, just use non-dairy milk and a plant-based yogurt or ricotta; texture will change a little, but not a dealbreaker.
What if I don’t have fresh berries? Use frozen, just maybe toss them with a little extra flour. I do this all the time.
Can I halve the recipe? Absolutely! I’ve done this in a small loaf tin—just keep an eye on the baking time, it might cook faster (or slower, honestly it depends on the oven, doesn’t it?).
Is this French? Yup, sort of. It’s a twist on the French classic, but my version is more “Franglais.” If you want to see the traditional version, check out Serious Eats’ classic clafoutis—they do it properly.
What else can I serve with it? I love it with this berry compote recipe from King Arthur Baking on the side. Or just more berries.
Can I make this gluten-free? Yep! Use a gluten-free flour blend. My friend tried it with almond flour—said it was a bit more crumbly but still tasty.
Is it really pronounced kla-foo-TEE? I think so, but my French is, well, not great. Call it what you like—just eat it!

If you give this a go, let me know how it turns out. Or if you accidentally invent a new version, that’s even better. And if you’re in the mood for more not-too-fancy desserts, Smitten Kitchen’s strawberry cornmeal griddle cakes are another favorite in our house. Anyway, I’ve rambled enough. Go bake something!