Raspberry Clafouti is a French dessert that’s a mouthful – Orange County Register – Tricks and Tips

Raspberry Clafouti is a French dessert that’s a mouthful – Orange County Register

Something like a custardy baked pancake, clafouti is a French dessert that showcases fruit, traditionally cherries, that are covered with a thick, flan-like batter. Often dusted with powdered sugar, it’s served lukewarm or within 6 hours, keeping it at room temperature. I like to serve it with sweetened whipped cream or whipped crème fraiche.

Leftovers, stored in the fridge, make a great breakfast treat, topped with sweetened yogurt and additional berries. In this rendition, fresh raspberries are the star.

Raspberry Clafouti

Yield: About 6 servings


Soft butter for greasing baking dish

3 cups fresh raspberries

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

Optional: 1 teaspoon dried lavender buds; see cook’s notes

1/2 cup whole milk; see cook’s notes

1/2 cup (4 ounces) crème fraiche

4 large eggs

Pinch of salt

1/3 cup all-purpose flour

Powdered sugar

For serving as a dessert: Sweetened whipped cream or whipped crème fraiche

Cook’s notes: If you grow lavender, use the dried buds in this dish. The dried blooms are whirled in a food processor or blender to make lavender-scented sugar. Generally, I don’t have whole milk on hand, but I often have a container of whipping cream. So, I mix a little of that whipping cream into my milk that is 2 percent fat.


1. Adjust oven rack to middle position. Preheat oven to 375 degrees. Butter a 9-inch ceramic baking dish, or a 2-quart gratin dish, or a 9-inch cake pan.

2. In medium bowl, gently toss raspberries with 1 tablespoon sugar; set aside while preparing the remaining ingredients.

3. If using dried lavender buds: In food processor or blender, combine 1/2 cup sugar with lavender and process 2 minutes until buds are mostly ground. Add milk, crème fraiche, eggs and salt. Process to combine. Add flour and pulse just to combine.

4. Arrange berries in prepared baking dish, then scrape egg mixture over them. Bake until “cake” is golden and center springs back when lightly touched, about 35 minutes.

5. Transfer to wire rack and cool. Dust with powdered sugar (put sugar in a fine-mesh sieve and shake over the top). Serve as a dessert accompanied with sweetened whipped cream or whipped crème fraiche.

Source: “Dinner in French” by Melissa Clark (Clarkson Potter, $37.50)

Cooking question? Contact Cathy Thomas at [email protected]