Imagine biting into a warm, custardy dessert bursting with fresh raspberry flavor. That’s exactly what you get with this easy Raspberry Clafoutis recipe. It’s simpler to make than it sounds, and the result is a stunning dessert that’s perfect for any occasion.
Why You Will Love This Recipe
This Raspberry Clafoutis is a winner for so many reasons. First, it’s incredibly easy to make, requiring just a handful of ingredients and minimal prep time. The combination of the creamy, flan-like base with the tartness of the raspberries is simply divine. Plus, it looks elegant, making it ideal for impressing guests or just treating yourself to something special. Unlike some fussy desserts, this homemade Raspberry Clafoutis is wonderfully rustic and forgiving – no need to be a pastry chef to get it right! Whether you use fresh or frozen raspberries, you’ll end up with a flavorful and comforting dessert.
Ingredients
- 1 pint fresh raspberries (or frozen, unthawed)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups milk
- 2 teaspoons vanilla extract
- 2 tablespoons butter, melted
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish with some of the melted butter. This prevents the Raspberry Clafoutis from sticking and makes serving easier.
Step 2: Arrange Raspberries
Scatter the raspberries evenly across the bottom of the prepared dish. If you’re using frozen raspberries, don’t thaw them beforehand. They’ll release their juices as they bake, creating a lovely sauce.
Step 3: Whisk Dry Ingredients
In a large bowl, whisk together the flour, sugar, and salt. This ensures that these dry ingredients are evenly distributed, preventing any lumps in the batter.
Step 4: Add Wet Ingredients
In a separate bowl, whisk together the eggs, milk, and vanilla extract until well combined. Make sure the eggs are fully incorporated for a smooth batter.
Step 5: Combine Wet and Dry
Gradually pour the wet ingredients into the dry ingredients, whisking constantly until the batter is smooth and lump-free. A few small lumps are okay, but try to get it as smooth as possible.
Step 6: Add Butter
Stir in the remaining melted butter into the batter. This adds richness and helps with the texture of the clafoutis.
Step 7: Pour Batter
Pour the batter evenly over the raspberries in the dish. The batter should almost cover the raspberries, leaving some peeking through.
Step 8: Bake
Bake in the preheated oven for 45-50 minutes, or until the clafoutis is puffed up, golden brown, and set in the center. A knife inserted near the center should come out clean.
Step 9: Cool Slightly
Let the Raspberry Clafoutis cool slightly before serving. It will deflate a little as it cools, which is perfectly normal.
Serving Suggestions
This homemade Raspberry Clafoutis is delicious served warm or at room temperature. A light dusting of powdered sugar adds a touch of elegance.
For a delightful pairing, try serving slices of the raspberry dessert with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. The cool creaminess complements the warm, fruity clafoutis beautifully.
This elegant dessert is perfect for brunch, afternoon tea, or as a satisfying end to any meal. Its simplicity and stunning appearance also make it a wonderful choice for special occasions or gatherings.
Storage and Reheating
Leftover Raspberry Clafoutis can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or transfer it to an airtight container to prevent it from drying out.
To reheat, you can gently warm individual slices in the microwave for about 30 seconds. Alternatively, you can reheat the entire clafoutis in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. Reheating in the oven helps to maintain the texture better than microwaving.
Key Details
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Servings: 6-8
- Equipment: 9-inch pie dish or baking dish, mixing bowls, whisk
Raspberry Clafoutis
Ingredients
- 1 pint fresh raspberries or frozen, unthawed
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups milk
- 2 teaspoons vanilla extract
- 2 tablespoons butter melted
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish with some of the melted butter.
- Scatter the raspberries evenly across the bottom of the prepared dish. If you're using frozen raspberries, don't thaw them beforehand.
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, whisk together the eggs, milk, and vanilla extract until well combined.
- Gradually pour the wet ingredients into the dry ingredients, whisking constantly until the batter is smooth and lump-free.
- Stir in the remaining melted butter into the batter.
- Pour the batter evenly over the raspberries in the dish.
- Bake in the preheated oven for 45-50 minutes, or until the clafoutis is puffed up, golden brown, and set in the center.
- Let the Raspberry Clafoutis cool slightly before serving.