Raspberry Clafoutis

Easy Raspberry Clafoutis recipe

Raspberry Clafoutis is an easy dessert recipe consisting of fresh raspberries set in a creamy set custard. It is a bit like a thick pancake, made with a rich batter, but studded with fresh raspberries. It is simple to make and can be eaten either warm or at room temperature. If you have an left-over clafoutis, it is a good addition to a picnic or a lunch-box.

Clafoutis is a French dessert which is traditionally made with fresh black cherries. However, the basic concept can be adapted for use with lots of other types of fruit. I particularly like to use raspberries because they have a sharpness which goes well with the creamy richness of the batter. However, you can use apricots, peaches, plums or apples and pears in a clafoutis.

Raspberry Clafoutis

What you need to know about Raspberry Clafoutis

  • You can make clafoutis in any kind of shallow oven-proof dish. I used a round, shallow cast-iron dish. However, you can use a ceramic or glass dish of any shape as long as it is oven-proof. However, whatever kind of dish you use, it is really important to grease it thoroughly (step 2) to stop your clafoutis sticking when you try and get it out!
  • When you add the raspberries to the dish (step 3) make sure that they are evenly distributed. Where you place them at this stage is pretty much where they will be in the finished dish.
  • You can use any kind of raspberries in this dish. You can also use other berries if you wish or a mixture of berries. Loganberries, boysenberries or blueberries are good options. It is best to avoid using berries that need to be sweetened such as gooseberries.
  • I make my custard with double cream (step 4) because I like the richness with the sharpness of the raspberries. However, if you want to make this dish a bit lighter (and healthier) you could use milk or a combination of half milk and half cream.
  • I flavour the custard with vanilla. I think it is important to do this as it really adds to the flavour of the finished dish. As an alternative, you could add a little almond essence.
  • When you add the custard to the dish (step 5) you can pour it over the back of a spoon which will make the flow gentler and help to stop it disturbing your carefully-placed raspberries.
  • The clafoutis will rise up when it is in the oven and then deflate as it cools. If you want to it to look at its most impressive, serve it immediately it is cooked. The slightly deflated look is normal and the taste is good whether you eat it hot or at room temperature.
Clafoutis

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Other easy desert recipes

If you are looking for other easy, make-ahead desserts, particularly those which are not too heavy, you might like some of the following recipes.

  • Pavlova is the perfect make-ahead impressive dessert and I have lots of recipes for different kinds including basic Strawberry Pavlova plus various such as Cranberry Pavlova, Lemon Pavlova and Rose and Raspberry Pavlova.
  • If you want something simpler, Meringues are a good option. If, like me, you like floral flavours, you might like my Rose Meringues.
  • Cheesecake is another good easy option and I am particularly keen on citrus flavours such as my Lime Cheesecake
  • Banoffee Pie is a great recipe to make with children who are generally enthused by the combination of banana and caramel!
  • A good option when there are lots of berries in season is Summer Pudding which is a traditional old-fashioned pudding which is great with a dollop of cream!
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Raspberry Clafoutis

Raspberry Clafoutis

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: Serves 6 1x
  • Category: Dessert

Description

Raspberry Clafoutis is a simple dessert recipe which consists of fresh raspberries set in a creamy baked custard.


Scale

Ingredients

  • A little butter
  • 170 g (6 oz) fresh raspberries
  • 80 g (3 oz) plain flour
  • 3 eggs
  • 250 ml (8 fl oz) cream 
  • 100 g (4 oz) caster sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Set your oven to 180 C, 400 F or Gas Mark 4.

  2. Grease an oven-proof dish with a little butter.
  3. Place the fresh raspberries in the dish.  Make sure that they are evenly distributed.
  4. Sift the flour into a bowl.  Add the three eggs and stir to combine.  Gradually add the cream.   Finally, add the caster sugar and the vanilla extract.
  5. Gently pour the custard mixture over the raspberries in the oven-proof dish.
  6. Put the dish in the oven and cook for 30 minutes.   
  7. Remove the dish from the oven.   Eat immediately or set allow to cool if you wish to eat the clafoutis at room temperature.

Keywords: clafoutis, raspberry

This recipe has been shared on #CookBlogShare with Peachicks Bakery and #Fiesta Friday with Fiesta Friday  and  Liz @ Spades, Spatulas & Spoons

Clafoutis

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4 thoughts on “Raspberry Clafoutis”

  1. LOVE how easy this dessert is! And what beautiful flavours, our allotment is sadly lacking in raspberries at the moment but i know what I’ll be making when they finally come through! Thanks for sharing with #CookBlogShare 🙂

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  2. I’ve pinned this one. I made a cherry clafoutis years ago but somehow it’s dropped off my dessert list. Thank you for reminding me and bringing it to FF.

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    1. Thank you! It really is one of the easiest desserts and I think it works really well with raspberries.

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