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).
What you'll love with this raspberry clafoutis
- flavors : 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?
- Mix the raspberries with a little sugar : this allows them to soften a little and reduce their acidity.
- Prepare the clafoutis dough by mixing eggs, sugar, vanilla, salt then flour. Finally, add the liquids.
- 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!
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:
- Crispy white chocolate raspberry bavarois
- Strawberry mousse
- Raspberry speculoos tiramisu
- Raspberry banana nice cream
- Very soft almond apricot cake
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty clafoutis!
Raspberry Clafoutis, The Easy Recipe
- 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
- 80 g all-purpose flour
- 145 g heavy whipping cream 30%
- 145 g milk
- Sucre glace for the decor
- 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 40-50 minutes (it really 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.