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Raspberry Clafoutis

This raspberry clafoutis is a delicious dessert OR breakfast option!
A Raspberry Clafoutis cooked in a cast iron skillet with a dusting of powdered sugar on top.

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.

It bakes into a lovely, eggy, custardy dessert.
Let me show you how to make it!

What is a Raspberry Clafoutis?

Clafoutis is a French dessert that consists of an eggy, German pancake-like base with fruit dotted all over it.

It’s basically a German pancake (AKA oven pancake) that’s thicker and sweeter.

Traditionally it’s made with cherries, but you can really use just about any fruit instead.

So a raspberry clafoutis is just one that’s made with raspberries!

What Does Clafoutis Taste Like?

If you’ve ever had a German pancake, it tastes a lot like that, but sweeter. It’s also reminiscent of choux pastry. Eggy and carby at the same time.

How to Pronounce Clafoutis

From my research, you pronounce clafoutis “klah-foo-TEE.” The emphasis is on the last syllable.

Sometimes, when I’m feeling silly, I pronounce it “klah-FOO-tis.” I don’t know how I came by that pronunciation.


You only need a few ingredients that you probably already have on hand to make this raspberry clafoutis:

  • fresh raspberries
  • whole milk (please don’t use low-fat!)
  • melted butter
  • organic sugar
  • pure vanilla extract
  • eggs
  • salt
  • whole wheat pastry flour (you can sub all-purpose)
  • zest of a lemon, or lemon flavor (this keeps the flavors fresh and bright!)

Pouring the batter over the berries in the bottom of the cast iron skillet.

How to Make Clafoutis:

You start by placing your berries in the bottom of a cast iron skillet.

You can use a baking dish instead if you don’t own a cast iron skillet.

Then you blend together eggs, milk, flour, and flavorings in a blender or food processor.

And then you pour the batter on top of the berries in the pan.

The batter poured over the berries in the pan.
This raspberry clafoutis a wonderful thing to throw together on a slow morning.

It comes together so simply, so there’s no need for extensive braining early in the morning.

The baked Raspberry Clafoutis in a cast iron skillet.

How Do You Know When Clafoutis is Done?

A clafoutis is done when it’s golden, puffy, and a toothpick inserted in the middle comes out clean.

It will also start to come away from the edge of the pan.

Dusting a Raspberry Clafoutis with powdered sugar.

How to Serve Raspberry Clafoutis

You can serve a clafoutis warm with ice cream or whipping cream and a dusting of powdered sugar.

Since this particular clafoutis is made with raspberries, the powdered sugar on top can be a nice counterpoint to the tartness of the berries.

Can Clafoutis Be Served Cold?

If you’re trying to impress guests, I would say no. But I have enjoyed it cold for breakfast with some heavy cream. You may find that it gets a little tough when it’s cold, though.

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.

BTW, I’ve really been enjoying Hannah’s cookbook, Honey and Jam. So far I’ve made this raspberry 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!


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.

Popular Dessert Recipes:

Raspberry Clafoutis

A clafoutis made with raspberries instead of cherries.

Course Dessert
Cuisine French
Keyword raspberry
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6
Calories 258 kcal
Author Erica Lea


  • 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
  • 1 large pinch of salt
  • 3/4 cup whole wheat pastry flour
  • zest of a lemon, or 1 teaspoon lemon flavor
  • Powdered sugar, whipping cream, or ice cream, for serving, optional


  1. Preheat oven to 400 degrees F (205 C). Butter a 10-inch cast iron skillet. Pour the raspberries into the skillet.
  2. 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.
  3. 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.

Recipe Notes

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.

Adapted from Honey and Jam

Recipe Rating

Erica Lea

Monday 2nd of November 2015

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

Allison Smith

Monday 2nd of November 2015

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

Claudia Brick

Tuesday 6th of October 2015

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

Erica Lea

Tuesday 6th of October 2015

Aw, thanks, Ashley!

Erica Lea

Tuesday 6th of October 2015

Thanks, Kaitlin! What kind do you usually make?