Fresh Raspberry Clafoutis

An overhead view of freshly baked raspberry clafoutis dusted with powdered sugar in a white pie plate, surrounded by a whisk, eggs, and fresh raspberries.

4.38 from 24 votes

This raspberry clafoutis is a simple French dessert that pairs fresh summer berries with a light, custardy batter. It's easy to switch up the fruit too - think cherries or peaches!

Prep Time15

Cook Time35

Total Time50

Course: Desserts

Cuisine: French

Servings: servings

Author: Lynne Webb

Ingredients

2 cups fresh raspberries about 12 ounces
3 large eggs
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1/2 cup whole milk
1/4 cup heavy cream
2 tablespoons unsalted butter melted
Confectioners' sugar for dusting

Instructions

Preheat the oven to 350°F and butter a 9-inch pie plate or cake pan.
Rinse the raspberries in cold water, then gently pat them dry on a few layers of paper towels. Spread them evenly in the prepared dish.
In a mixing bowl, whisk the eggs, sugar and vanilla extract together until the sugar has dissolved and the mixture is light and frothy.
Add the flour a tablespoon at a time, whisking after each addition until the mixture is smooth.
Stir the milk and cream together in a measuring cup and gradually whisk into the egg mixture. Stir in the melted butter.
Pour the batter evenly over the raspberries. Bake for 30 to 35 minutes, or until the clafoutis is puffed, golden, and a knife inserted in the center comes out clean.
Let the clafoutis cool for 10 minutes. Dust with confectioners’ sugar and serve warm.

Notes

Recipe Variation: Cherry Clafoutis

To make Cherry Clafoutis, substitute about 3/4 lb of sweet cherries for the raspberries. Remove the pits and arrange the cherries in the prepared pie plate. Prepare the batter as directed above, adding in 1/2 teaspoon of almond extract if desired (the flavor pairs nicely with cherries).

Other Fruits: Peaches, Apples, Pears

You can make clafoutis with peaches, apples or pears too. These fruits should be sautéed in a little butter with a pinch of sugar before adding them to the baking. Doing this softens the fruit so it bakes evenly in the custard and reduces excess moisture that could make the clafoutis watery.

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