Raspberry Clafoutis - Buttered Side Up

Raspberry Clafoutis

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Raspberry Clafoutis
I have seen clafoutis recipes floating around the internet and in cookbooks for years. But I never made one. Probably partly because I had no idea what one was, and partly because I had no clue how to pronounce it.

The other day I had a bucket of raspberries (picked fresh from Reuben's family's garden) that I wanted to turn into a delicious baked something. I decided to consult my cookbooks. There in my copy of Honey and Jam was a recipe for raspberry clafoutis. It called for 3 cups of raspberries. And when I took the time to actually read the recipe, I realized how easy it would be to make.


Raspberry Clafoutis
You start by placing your berries in a cast iron skillet. Then you blend together eggs, milk, flour, and flavorings and pour that on top.


Raspberry Clafoutis
It's a wonderful thing to throw together in the morning.


Raspberry Clafoutis
It bakes into a lovely, eggy, custardy dessert. 


Raspberry Clafoutis
Serve warm with ice cream or whipping cream and a sprinkling of powdered sugar.

Now I want to try out clafoutis with other fruits: pears, apples, blueberries...there are so many options! I love that you can make this a seasonal dessert by substituting whatever fruit happens to be in-season when you make it.

I've really been enjoying Hannah's cookbook, Honey and Jam. So far I've made this clafoutis and an Apple Cider Doughnut Cake. Both have been quite flavorful. I really like that she breaks the recipes into seasons so you can easily find inspiration for seasonal baked goods. I can't wait to try more of the recipes!

Note: My sister and I and Helen LOVED this clafoutis. My sister's husband wasn't too keen on it (he doesn't like oven puff pancakes and this reminded him of it), and my husband thought it was a bit tart with the raspberries. I personally liked that it wasn't so sweet. You can always make it sweeter with a dusting of powdered sugar.

Also: from my research you pronounce it "klah-foo-'tee." You're welcome.



Raspberry Clafoutis
adapted from Honey and Jam | makes 6-8 servings | PRINT

Ingredients:
  • 3 cups fresh raspberries
  • 1 cup whole milk
  • 2 tablespoons butter, melted
  • 1/2 cup organic sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • large pinch of salt
  • 3/4 cup whole wheat pastry flour
  • zest of a lemon, or 1 teaspoon lemon flavor
  • Powdered sugar, cream, or ice cream, for serving, optional
Directions:

Preheat oven to 400 degrees F (205 C). Butter a 10-inch cast iron skillet. Pour the raspberries into the skillet.

Place the milk, butter, sugar, vanilla, eggs, salt, flour, and lemon zest in a blender or food processor. Blend until smooth. Pour over the raspberries.

Bake in preheated oven for 35-40 minutes, or until a toothpick comes out clean. Serve warm with  cream or ice cream and a dusting of powdered sugar.

NOTE: The original recipe called for an oven temperature of 450 F. This makes for a puffier clafoutis (see first and last photos), but I found that the edges tended to burn before the center set. I prefer the lower temperature. 


13 comments

  1. I love a good clafoutis!! This recipe sounds incredible!

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  2. I was hoping you would post the recipe after your previous post, because I, like you, had absolutely no clue what one was! :) This looks delicious. Will have to try it out!

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    1. Just know what something is really helps to motivate me to make it. :) Hope you enjoy!

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  3. Oh clafoutis, that brings back my boyfriend's childhood memories from France. Apparently, their family classic was cherry clafoutis as an after school snack. One of my favorite claouftis was with peaches and lavender blossoms. It tasted like summer.

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    1. Wow, those sound like amazing flavor combinations. I really want to try pear clafoutis.

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  4. I love clafoutis! I'm overdue to make one. This is gorgeous!

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    1. Thanks, Kaitlin! What kind do you usually make?

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  5. Your pictures are stunning!!!!! I might be drooling just a bit....

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  6. Wow! I have never tried making a clafoutis but love the idea of it puffing up in the oven then sinking into custardy-raspberry treat. So good how easy it is to put together as well <3

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  7. Want to make today but can you substitute all purpose flour? Thanks

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    Replies
    1. Yes, you can definitely substitute all purpose flour. Hope you enjoy!

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