Raspberry Clafoutis Recipe
Melissa Clark's clafouti recipe is a light and custardy baked dessert (like a baked pancake) with juicy raspberries and a hint of lavender. This elegant dessert is a few steps above your homey cobbler or crisp, but it couldn't be easier to make. Perfect for dessert or brunch!
Servings: 6 people
Equipment
- Ceramic Baking Dish
Ingredients
- Unsalted butter for baking dish
- 3 cups (350 grams) raspberries
- 1/2 cup plus 1 tablespoon granulated sugar divided
- 1 teaspoon dried lavender buds (optional)
- 1/2 cup (120 millilitres) whole milk
- 1/2 cup (114 grams) crème fraiche, more for serving (optional)
- 4 large eggs
- Pinch salt
- 1/3 cup (43 grams) all-purpose flour
- Confectioners’ sugar for serving
Instructions
- Heat the oven to 375 degrees F. Butter a 9-inch ceramic baking dish, or a 2-quart gratin dish, or a 9-inch cake pan.
- In a medium bowl, toss the raspberries with 1 tbsp sugar. Let them sit while you prepare the remaining ingredients
- In a food processor or blender, combine the remaining ½ cup sugar with the lavender; process until the lavender is mostly ground, about 2 minutes. Then pour the milk, crème fraiche, eggs, and salt, and process to combine. Add the flour and pulse just to combine.
- Arrange the sugared berries in the prepared baking dish, then pour the egg mixture over them. Bake until the cake is golden and the center springs back when lightly touched, about 35 minutes.
- Transfer the baking dish to a wire rack and let the cake cook for at least 15 minutes before serving. Then dust it with confectioners’ sugar, slice it, and serve it with a dollop of whipped crème fraiche if you like (I used Greek yogurt to serve along).
Notes
- Recipe from Melissa Clark's cookbook Dinner in French (affiliate link)
- Clafouti is best served within an hour of baking, while it's still soft and warm; but it is still quite good within 6 hours of baking (keep it at room temperature).
- If you do not have lavender buds, you can still make this recipe without them. It is very subtle in this recipe, and for me, I will likely add a little bit more next time
- A ceramic dish is best for baking clafouti. Avoid using metal baking pans which can burn the edges before the clafouti set.
- Leftovers: store in the fridge, covered, overnight for a great breakfast topped with Greek yogurt and more berries! It's recommended to use up leftover clafoutis within 24 hours.
- Visit our Online Shop to browse quality Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices.
Nutrition
Calories: 135kcal | Carbohydrates: 33.5g | Protein: 5.8g | Fat: 3.9g | Saturated Fat: 1.3g | Cholesterol: 111.2mg | Sodium: 51.3mg | Potassium: 165.3mg | Fiber: 4.1g | Vitamin A: 211.1IU | Vitamin C: 15.7mg | Calcium: 56.2mg | Iron: 1.2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
