Raspberry Clafoutis Recipe
User Reviews
4.9
Raspberry Clafoutis Recipe
Description
This Raspberry Clafoutis recipe begins by buttering a ceramic baking dish and tossing fresh raspberries with sugar to macerate gently. The batter is prepared in a food processor combining sugar (some infused with lavender buds), whole milk, crème fraîche, eggs, salt, and flour, producing a smooth mixture. The sugared berries are arranged in the dish, then topped with the batter before baking at 375°F until golden brown and set in the center.
The clafoutis yields a delicate texture that is custard-like inside with a slight rise and a golden exterior, balancing tartness from raspberries with the richness of crème fraîche and subtle floral notes from lavender if used. It is best served warm and dusted with confectioners’ sugar, optionally accompanied by more crème fraîche or Greek yogurt to add creaminess and mild tang.
For best results, a ceramic dish is recommended to avoid burning edges. The dessert is best enjoyed within an hour of baking but remains tasty up to six hours at room temperature. Leftovers can be refrigerated and served cold, making this suitable for breakfast or dessert. Lavender is optional and can be adjusted to taste.
Ingredients
- butter for baking dish, unsalted
- 3 cups raspberries 350 grams
- 1/2 cup granulated sugar divided, plus 1 tablespoon
- 1 teaspoon dried lavender buds (optional)
- 1/2 cup whole milk 120 millilitres
- 1/2 cup crème fraîche 114 grams, more for serving (optional
- 4 egg large
- Pinch salt
- 1/3 cup all-purpose flour 43 grams
- 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
- A ceramic baking dish is preferred for even cooking and to prevent burning the edges of the clafoutis.
- Lavender buds are optional; increase quantity for a stronger floral note if desired.
- Serve clafoutis warm, dusted with confectioners’ sugar, and with a dollop of crème fraîche or Greek yogurt for added richness.
- Best consumed within an hour of baking but can be kept at room temperature up to six hours or refrigerated and eaten within 24 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 33.5g | 11% |
| Protein | 5.8g | 12% |
| Fat | 3.9g | 6% |
| Saturated Fat | 1.3g | 7% |
| Cholesterol | 111.2mg | 37% |
| Sodium | 51.3mg | 2% |
| Potassium | 165.3mg | 4% |
| Fiber | 4.1g | 16% |
| Vitamin A | 211.1IU | 4% |
| Vitamin C | 15.7mg | 17% |
| Calcium | 56.2mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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