Raspberry Clafoutis

Raspberry clafoutis recipe - Lilie Bakery

A fruit dessert very easy to make: the Raspberry clafoutis ! Light and fruity, it can be prepared in a few minutes. With its melting texture, it is perfect to end a summer meal or to treat yourself to breakfast...

Making a clafoutis is as simple as making pancakes: it's pretty much the same dough, by the way. The result is very light on the palate, and not greasy at all (there is no butter inside).

Easy raspberry clafoutis - Lilie Bakery

What you'll love with this raspberry clafoutis

Flavor : we're stocking up on raspberries! I prefer to use fresh raspberries because they release less water when cooked. A touch of vanilla softens the acidity of the raspberries a little.

Texture : this clafoutis is very melting, even more when it is lukewarm.

Difficulty level : very easy to do. You just need a ceramic or glass mold to ensure that the raspberry clafoutis cooks well.

How to make a raspberry clafoutis?

  1. Mix the raspberries with a little sugar : this allows them to soften a little and reduce their acidity.
  2. Prepare the clafoutis dough by mixing eggs, sugar, vanilla, salt then flour. Finally, add the liquids.
  3. Place the raspberries in the bottom of the mold buttered, then pour in the batter.

My tips for a successful clafoutis

  • use a ceramic or glass mold : you must avoid the metal mold otherwise the raspberry clafoutis would be burned on the edges before the center is cooked.
  • to avoid lumps in the dough, whisk the egg/sugar mixture vigorously with the flour before adding the liquid ingredients (cream and milk)
  • we know that a clafoutis is cooked when the edges are golden brown, and that the center bounces a little when touched.

How to taste it?

This clafoutis can be eaten still lukewarm : in this case it will be very fondant. You can also eat it cooled : its texture is denser, so you can cut parts easily.

The raspberry clafoutis is eaten plain or with a little whipped cream (or Greek yogurt for example), or even with a little fruit coulis for the greediest!

Raspberry Clafoutis - Lilie Bakery

Variations with other fruits

To change raspberries, you can use the same clafoutis base but add other fruits: blueberries, strawberries, cherries, apricots, peaches. This allows for variation depending on what you find during the season.

Consider cutting large fruits in half or quarters. Depending on the fruits chosen, you will have to adapt the dose of sugar (here made for a raspberry clafoutis).

Other recipes to try

If you like this kind of fruit desserts, then I advise you to take a look at these other recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty clafoutis!

Raspberry clafoutis recipe - Lilie Bakery
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5 on 4 votes

Raspberry Clafoutis, The Easy Recipe

An easy-to-make and very light fruit dessert: Raspberry Clafoutis! We love its melting texture and its seasonal fruits…
Preparation15 min
Baking50 min
Total1 h 5 min
Recipe type: Dessert, Snack
Kitchen room: French
Keyword: clafoutis
Quantity: 6 people

Ingredients:

  • 400 g raspberries preferably fresh
  • 1 cs Granulated sugar
  • 3 large eggs
  • 1 cs natural vanilla extract
  • 100 g Granulated sugar
  • 1 pinch of salt
  • 70 g flour
  • 145 g whole liquid cream 30% mg
  • 145 g Milk
  • Sucre glace for the decor

Preparation:

  • Preheat the oven to 190° traditional heat. Generously butter a 26cm diameter ceramic mold or glass mold (avoid metal).
  • In a container, place the raspberries and add 1 tbsp of powdered sugar. Leave to rest while you do the rest.
  • In a large bowl, whisk the eggs, vanilla, powdered sugar and salt. Add sifted flour on top and whisk until smooth.
  • Then add the liquid cream and then the milk little by little. The batter is very runny, like pancake batter, that's normal.
  • Spread the raspberries in the bottom of the pan. Pour the clafoutis batter. Bake for about 50 minutes (this varies depending on the oven): the edges should be golden, the center should be cooked (it bounces a little when touched).
  • Let cool on wire rack for at least 20 minutes. This clafoutis can be eaten warm: it is very tender. Or cooled: it has a firmer texture, easy to cut. Optional: add a veil of icing sugar before serving.

Notes:

This clafoutis is best eaten on D-Day.
It keeps for 2 days at room temperature. It can also be stored in the fridge in an airtight container for about 4 days. It will then be better slightly reheated for a few seconds in the microwave.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

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6 comments

  1. Reply

    Anne

    5th June 2022

    5 stars
    Raspberries in the garden, yay I can test your recipe! I mixed with strawberries to get the 400g, and it was super good! Thank you, my family loved it. And it's very easy to do ;)

    • Reply

      Lilie bakery

      7th June 2022

      Thank you very much for your feedback Anne! Goodbye :)

  2. Reply

    Michèle

    8th June 2022

    I collect raspberries every day in my garden, so I liked this recipe, I made it by modifying it slightly, I only put 70g of sugar but icing sugar, and I put half of flour and the other half of ground almonds ….. and this is a recipe that I will keep and redo with other fruits too!!!!! Very, very good and very tasty….thank you!!!!

    • Reply

      Lilie bakery

      9th June 2022

      Thank you Michele! See you soon for other recipes :)

  3. Reply

    Leane

    August 15, 2022

    Hello Aurélie,

    I wanted to know what the diameter of your mold was because I think mine is too big?
    Thanks again for all your recipes and tips :)

    • Reply

      Lilie bakery

      August 17, 2022

      Hello, it's written in the recipe, my mold is 26cm in diameter, see you soon :)

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