Make Ahead

Clafoutis aux Framboises

February 17, 2010
6 Ratings
  • Serves 6
Author Notes

I was taught to make this dessert when I was 7 years old. It is so simple that my husband can make it, that should say it all. It is somewhat healthy, quite low maintenance (1 blender and 1 glass pie pan) and can be made year round with different fruit. I love the raspberry clafoutis because all you need is a bag or two of frozen fruit and you are set! I try to make it the night before I want to serve it. Once the clafoutis sets the consistency is perfect! - Culinista Annouchka —Culinista Annouchka

Test Kitchen Notes

WOW! Not only was this one of the best desserts I've ever had, it is the easiest dessert I've ever made! The whole process took less than 5 minutes and the fact that it's best served at room temperature made it even easier. The end result was a beautiful dessert that made a lovely presentation at the table and was greeted by loads of oohs and ahhs. The custard-like texture was simple, the raspberries gave it a nice zing, and best part, it was not too sweet. I'll make this over and over again! - Michelle Meeks —Michelle Meeks

What You'll Need
  • 5 eggs
  • 1/2 cup of sugar
  • 1/2 cup of flour
  • 3/4 cup milk (i put low fat not non fat)
  • pinch of salt
  • 1 teaspoon of vanilla
  • 2 tablespoons of melted butter
  • 1 cup of cream (whipping cream)
  • 1/4 cup of Grand Marnier (or other fruity liquor)
  • 1 package of frozen raspberries (about 12 oz)
  1. Preheat the oven at 375F. Butter a glass of pie dish and put the frozen raspberries in the pan (while you make the rest it will defrost) - you can also use any fruit you want (traditionally with cherries, but it can be great with fresh apricots, pears ect…)
  2. In a blender put the eggs, sugar, flour, milk, salt, vanilla & the butter. Mix well for 20 seconds, scrapping the sides
  3. Then add the cream, the Grand Marnier and mix again for 20 seconds/ Pour the batter in the pan and in the over for about 45 min (check it by putting a kniff and if its clean then it done). I would let the clafoutis rest for at least a few hours and overnight if possible, its better at room temperature than out of the oven.

See what other Food52ers are saying.

  • Millicent
  • BlueKaleRoad
  • Michelle Meeks
    Michelle Meeks
  • AntoniaJames
  • Kelsey Banfield
    Kelsey Banfield

14 Reviews

Millicent October 8, 2017
I made this with fresh raspberries, a handful of blackberries and framboise as the liqueur, and I subbed whole wheat flour for the white. It was absolutely delicious -- can't wait to make it again with other fruit! (And maybe adapt for savory variations also.)
Bell P. July 7, 2016
Does the size of the pie dish matter too much?
BlueKaleRoad July 22, 2011
Yum clafoutis is a favorite and I will be trying yours soon. Lovely recipe!
Michelle M. July 21, 2011
Thanks for the opportunity to test your recipe! I have to tell you that I work with a lovely lady from Switzerland and she loves Clafoutis! She asked me to make it and bring it in for her to try. I was reluctant because she has made clafoutis he whole life. I made it with cherries this time and her exact words were, "This tastes like Europe. I MUST have the recipe. It is far better than mine!" Thanks again. This will be a staple at my house!
Culinista A. September 9, 2011
Hi Michelle, I just noticed this was an EP! Thank you so much for the really is one of my favorite desserts; and its so easy to make!
kcrose210 March 30, 2011
i am gonna try this with cassis
AntoniaJames February 17, 2010
I had the most amazing pear and ginger clafouti at Cafe Fanny one afternoon recently, while waiting for my car to be serviced up the street. (Lucky me, my favorite mechanic's shop is about two blocks away. My source for the best red and white wine vinegar you can get anywhere, the Oak Barrel winemaking shop, is about two blocks on the other side of it, so it's always a treat to take my car into the shop!) I look forward to using this basic recipe to reproduce the one I had at Cafe Fanny, late this summer when I can get local pears again. I have some pear and ginger liqueur that I made a few months ago, which will be perfect for this. Actually, now that I think about it, I have some pears in a ginger syrup that I put up last summer, which I could drain and use. Thank you so, so much for sharing this recipe. (By the way, I'd love to know what your mother's other go-to recipes are!) I can see that this one will be a go-to favorite for me, too, for sure!! ;o)
Culinista A. February 18, 2010
You're so welcome! I'll make sure to post more of my mothers recipes too...Between her and my grandmother there is lots to choose from!
Next time we are in the Bay area I'll definitely stop by Cafe Fanny! Thanks for the tip!
aargersi February 18, 2010
This all sounds wonderful! Have never made a clafouti but am adding it to the EVER EXPANDING new things to try list. AntoniaJames, when you have time would you post your pear and ginger liqueur recipes? The syrups too? I would love to try them. Maybe there is a homemade boozy treat category coming up??
Culinista A. February 18, 2010
Yes, I've made it with pears and cranberries as well as with figs and plums, its always delicious. The baking time might change depending on the water content of the fruit. I have also substituted spelt for the flour and it was great.
Kelsey B. February 17, 2010
Mmm, I love the simplicity of this clafoutis and the picture is beautiful, too!
Culinista A. February 17, 2010
Thank you! I loved your chocolate cake!
TheWimpyVegetarian February 17, 2010
This looks great!! I'm collecting clafoutis recipes for a class I'm teaching soon so this is perfect timing. I love how easy it looks to do. Perfect for a class. Thanks!
Culinista A. February 17, 2010
You're welcome, I'm sure it will be mother used to be an editor at a french cooking magazine and this is her go-to clafoutis recipe! Enjoy