Raspberry Clafoutis
Melissa Clark's clafouti recipe is a light and custardy baked dessert (like a baked pancake) with juicy raspberries and a hint of lavender. This elegant dessert is a few steps above your homey cobbler or crisp, but it couldn't be easier to make. Perfect for dessert or brunch!
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Unsalted butter (for baking dish)
- 3 cups (350 grams) raspberries
- 1/2 cup plus 1 tablespoon granulated sugar (divided)
- 1 teaspoon dried lavender buds ((optional))
- 1/2 cup (120 millilitres) whole milk
- 1/2 cup (114 grams) crème fraiche, more for serving (optional)
- 4 large eggs
- Pinch salt
- 1/3 cup (43 grams) all-purpose flour
- Confectioners’ sugar (for serving)
Instructions
- 1
Heat the oven to 375 degrees F. Butter a 9-inch ceramic baking dish, or a 2-quart gratin dish, or a 9-inch cake pan.
- 2
In a medium bowl, toss the raspberries with 1 tbsp sugar. Let them sit while you prepare the remaining ingredients
- 3
In a food processor or blender, combine the remaining ½ cup sugar with the lavender; process until the lavender is mostly ground, about 2 minutes. Then pour the milk, crème fraiche, eggs, and salt, and process to combine. Add the flour and pulse just to combine.
- 4
Arrange the sugared berries in the prepared baking dish, then pour the egg mixture over them. Bake until the cake is golden and the center springs back when lightly touched, about 35 minutes.
- 5
Transfer the baking dish to a wire rack and let the cake cook for at least 15 minutes before serving. Then dust it with confectioners’ sugar, slice it, and serve it with a dollop of whipped crème fraiche if you like (I used Greek yogurt to serve along).