Clafoutis sounds fancy, but it is really something between a fruity crêpe and a sweet, light as a feather omelette.
Ideally, I prefer it with cherries, but raspberries will do in a pinch, even frozen ones.
The addition of sour cream instead of milk or cream makes the clafoutis extra light and fluffy.
Tips: The batter pairs well against a berry that is juicy and tart. Still, there are endless variations to be had – try this richer pear & apple version, for example.
Raspberry clafoutis
You’ll need:
- 2 large eggs
- 1/4 cup sour cream (diluted with a bit of hot water)
- 1/2 cup raspberries
- 3 T AP flour
- 1 t vanilla
- 1/4 cup raw sugar + more for dusting the gratin dish
- 1 T butter
- confectioner’s sugar (optional)
1. Preheat oven to 425F (Note: you will later lower the temperature to 400F but, as when cooking an omelette or a frittata, you want to start at a bit of a higher point first).
2. In a mixing bowl, whisk the eggs until frothy. Add sugar, vanilla, and sour cream and whisk to combine. Add flour and whisk well again.
3. Butter the gratin dish (or use individual ramekins) and dust lightly with raw sugar. Place raspberries on the bottom of the dish.
4. Pour batter over the berries. Put the clafoutis into the oven and lower the temperature to 400F.
Bake for 25-30 minutes or until the clafoutis rises and is set in the middle.
Dust with confectioner’s sugar and serve warm.
This looks so delicious. I will try to remember this for the weekend. The kids would love it!
Hope you all enjoy it, Anne! It’s super delicious and quick to whip up for breakfast or tea.
This is a favourite of mine….it’s also very good with plums. Nice post.
Definitely great with plums! Thanks, Roger.
This clafoutis is beautiful Ksenia! Wonderfully fluffy and studded with fruit. I’ve never made one myself… now I definitely want to. Thanks for the sour cream tip 😉 x
I have never had a clafoutis, but this sounds fantastic! What’s not to love?
Oh, Debra, you’re in for a treat:)
Have only tried a clafouti once, overdue for a second go. This looks like a great dessert.
I bet you guys can get super creative with it too. It’s so light and very moreish!
Such a delicious cloud of fresh berries and spongey goodness. I Love the rustic feel of this classic dessert.
enjoy 🙂
A cloud is a great way to describe it, Alice! And yes, it got eaten veeeery quickly 😉