Raspberry Clafoutis

For this classic French dessert, Alix de Montille swapped in raspberries for the traditional cherries to better pair with Jean-Marc Roulot's new raspberry eau-de-vie, La Framboise du Roulot.

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  • Servings: 6


  • 1/2 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons sugar
  • Salt
  • 3 large eggs
  • 3 tablespoons unsalted butter, melted
  • Finely grated zest of 1 lemon
  • 1/4 cup plus 2 tablespoons milk
  • 1 1/2 pints raspberries (3 cups)
  • Confectioners' sugar, for dusting

How to make this recipe

  1. Preheat the oven to 350°. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.

  2. Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve.

Contributed By Photo © Tina Rupp Published April 2010

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Aggregate Rating value: 5

Review Count: 5419

Worst Rating: 0

Best Rating: 5

Author Name: Bounding Mouse

Review Body: Ok, I may have done something wrong...followed recipe, put oven at 160C as it's a fan.... it took an hour and 10 minutes to set though and even then it seemed a bit uncooked. Did I put too much fruit in? Was the oven not hot enough? Help!

Review Rating: 3

Date Published: 2016-09-27

Author Name: Hashem Albader

Review Body: Very good

Date Published: 2016-09-07