Clafoutis aux Framboises

By Culinista Annouchka
February 17, 2010
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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 AnnouchkaCulinista Annouchka

Food52 Review: 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 MeeksMichelle Meeks

Serves: 6

  • 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.

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