Raspberry Clafoutis Recipe
It had been years since I made a Clafoutis Recipe, but when we were invited to a potluck dinner, memories of that tasty cherry clafoutis came to mind. I decided a raspberry version was perfect for June!
This delicious Raspberry Clafoutis is a breeze to prepare. You make a simple batter in a blender, arrange fresh raspberries in a greased casserole dish, pour the batter into the dish, and bake!
Why You Must Make
- This clafoutis is a perfect dessert for spring or summer when fresh berries are available from your farmers’ market.
- It’s a delicious custard speckled with sweet raspberries.
- This Country-French dessert will wow your dinner guests, and you can add other fruits, depending on the season (I’ve listed some below in the frequently asked questions).
- I’ve also made a Fresh Peach Clafoutis and a delicious Cherry Clafoutis.
Ingredient Notes
- Pantry Staples – Sugar, Flour, Butter (not pictured, but used to grease the baking dish)
- Eggs – Use large eggs; having them at room temperature allows for easier incorporation.
- Almond and Vanilla Extracts – Almond enhances the flavor of berry desserts.
- Salt – I use table salt since the smaller grains incorporate more easily. Salt is a potent flavor enhancer and is crucial for desserts to taste their best.
- Half and Half – A mixture of equal parts milk and cream. It’s 10-12% milk fat. It gives the custard a rich mouth feel.
- Fresh Raspberries – You may substitute another favorite berry. You could try using frozen berries, but note that they may bleed into the batter, so typically fresh berries work best.
- Powdered Sugar – Optional for sprinkling over the clafoutis before serving.
How to Make
Frequently Asked Questions
A Clafoutis is a French country dessert that originated in the Limousin region of France. It’s made by topping fresh fruit with batter, then baking until just set. This clafoutis has a custard-like consistency, while others have a more cake-like texture.
Clafoutis is pronounced kla-foo-TEE with stress on the last syllable.
Cherries (with pits) are traditional in a clafoutis recipe, but any fruit, including plums, peaches, and pears, can also be used to make a clafoutis.
You May Also Like
- Fresh Raspberry Crisp
- Raspberry White Chocolate Bars
- Lattice-Topped Raspberry Pie
- White Chocolate Raspberry Swirl Cheesecake
- Plus, all my Best Dessert Recipes
Raspberry Clafoutis
A French dessert with fruit baked into a custard.
Ingredients
- 1 cup All Purpose Flour
- ½ cup Sugar
- 3 Eggs, at room temperature
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Almond Extract
- Pinch of Salt
- 1 ¼ cups Half and Half
- Butter, to grease the pan
- 3 cups fresh Raspberries
- Powdered Sugar, optional, to dust the top of the clafoutis before serving
Instructions
- Preheat oven to 375°.
- Add flour, sugar, eggs, extracts, and salt to the blender and mix on medium until smooth, scraping the sides of the blender as needed.
- Add the half-and-half and blend until combined.
- Butter a 10-inch round baking dish. Arrange the raspberries over the bottom.
- Pour the batter over the berries and bake on the top rack until puffed and lightly browned, about 30-35 minutes. You can also insert a sharp knife into the center of the clafoutis, and if the knife is clean when you pull it out, it's done.
- Cool to room temperature and sprinkle with powdered sugar before serving.
