Recipe: Raspberry Clafouti is a simple, summery French dessert

One thing like a custardy baked pancake, a French clafouti showcases fruit, historically cherries, coated with a thick, flan-like batter. It’s steadily dusted with powdered sugar — I love to serve it with sweetened whipped cream or whipped crème fraiche — and served lukewarm or at room temperature the day it’s made.

Leftovers, saved within the refrigerator, make a perfect breakfast deal with, crowned with sweetened yogurt and further berries. On this rendition, recent raspberries are the megastar.

Raspberry Clafouti

Serves 6


Comfortable butter for greasing baking dish

3 cups recent raspberries

1/2 cup plus 1 tablespoon granulated sugar, divided use

Not obligatory: 1 teaspoon dried lavender buds

1/2 cup entire milk

1/2 cup crème fraiche

4 massive eggs

Pinch of salt

1/3 cup all-purpose flour

Powdered sugar


Modify oven rack to heart place. Warmth oven to 375 levels. Butter a 9-inch ceramic baking dish, a 2-quart gratin dish or a 9-inch cake pan.

In medium bowl, gently toss raspberries with 1 tablespoon sugar; put aside whilst getting ready the remainder elements.

If the usage of dried lavender buds: In meals processor or blender, mix 1/2 cup sugar with lavender and procedure 2 mins till buds are most commonly flooring. Mix the 1/2 cup sugar with milk, crème fraiche, eggs and salt. Procedure to mix. Upload flour and pulse simply to mix.

Prepare berries in ready baking dish, then scrape egg aggregate over them. Bake till “cake” is golden and middle springs again when flippantly touched, about 35 mins.

Switch to twine rack and funky. Mud with powdered sugar. Function a dessert accompanied with sweetened whipped cream or whipped crème fraiche.

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— Tailored from Melissa Clark’s “Dinner in French” (Clarkson Potter, $37.50)