Raspberry Clafoutis

by Heidi @ Food Doodles on July 27, 2011

I’ve read that “flaugnarde” is the proper way to refer to this, although I’m not 100% sure(correct me if I’m wrong!) and I can only guess at how to say flaugnarde so I do prefer calling it a clafoutis which is much easier to say.  This is one of my favorite local recipes because I can incorporate so many local ingredients, including my favorite local eggs that I really can’t live without, and our local whole wheat flour.

We’re also loving this recipe because we’ve been doing plenty of this lately:

Even though it’s been rainy and cool, and then warm and humid and not the most pleasant picking weather(meaning my hair looks the same as my daughters hair in the above picture right now – fuzzy :() the raspberries are amazing and we’ve been having fun picking.

We even got to see this little guy this morning:

If you’ve never had any kind of clafoutis, I highly recommend them.  They’re so simple and easy and you get to impress people with a fancy French dessert that really doesn’t take long to make at all.

Just as a small note, you really can make a clafoutis out of most fruits so you can always try using another fruit that’s in season.  Just be careful not to fill your pan too full with fruit before pouring the egg mixture over top.  I think just about any fruit would be delicious in this and can’t wait to make more in the future.

I also still have more local produce in my fridge as I speak so I’m off to publish this and then get to work!  I have so many ideas right now.  Don’t you love when that happens?  I wish it was all the time for me, but sadly it isn’t so I better get to work while I’m inspired!


[print_this]Raspberry Clafoutis

Recipe slightly adapted from Just One Cookbook

  • 3 – 3 1/2C (about 1 lb.) fresh raspberries(frozen will also work but you may need to extend cooking time slightly)
  • 3 large eggs
  • A pinch of sea salt
  • 1/2 C sugar
  • 3/4 C milk(any kind will work, even non-dairy, for this I use full fat dairy milk)
  • 2/3 C whole wheat pastry flour(from soft wheat)
  • 1 tsp vanilla
  • 1/2 tsp almond extract(optional)
  • butter and granulated sugar for preparing pan

Preheat the oven to 350 degrees.  I use a 10″ cast iron pan but you can also use a similar sized cake pan or pie plate, square or round.  Prepare your pan by greasing with butter and sprinkling with granulated sugar.  Shake the pan to coat all sides with the sugar and then pour out the excess if there is any.  Place the berries evenly in the pan and set aside.

In a medium sized bowl beat together with a whisk the eggs, salt and sugar until smooth.  Add the milk, flour, and extracts and beat until everything is combined well.  Pour the mixture into the pan with the berries and place in the oven.  Bake for 55-60 minutes till completely set in the center, then remove from the oven and cool before slicing and serving.  Dust with powdered sugar before serving if desired.  Store any leftovers in the fridge.


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{ 27 comments… read them below or add one }

1 Gosia August 23, 2011 at 21:07

Wow, Heidi, what a fantastic post; I can’t get over the picture of your cute, cute daughter, oh, my heart is melting. I’m simply cannot wait until I pick up some berries (would blackberries work?) to test your clafoutis. I’ve made it once, not to great results, so I’m anxious to try your recipe. And thirdly, you live in a paradise…. deer? organic eggs? locally milled flour? Oh, I want all that! 😉 I’ll let you know how the clafoutis turned out. Enjoy the rest of the summer. Gosia


2 athena August 1, 2011 at 11:15

your daughter is adorable! i’ve been seeing clafoutis EVERYWHERE, it really is a sign that i need to make it. yours looks amazing. i just read an article in jamie magazine that clafouti made with fruit other than black cherries are referred to as flaugnarde 🙂 but i agree, easier to say clafoutis!


3 Heather @ Kiss My Broccoli July 31, 2011 at 21:18

Oh my goodness, this looks capital G-gorgeous!! I’ve never made a clafoutis before, but it has eggs in it…and fruit…so I’m not sure how that could NOT be delicious!!

I can’t believe that buck stayed still long enough for you to get a pic! I tried chasing down a turkey at my parent’s house a couple of weeks ago to no avail. Darn bird! 😉


4 Grace@ FoodFitnessFreshAir July 31, 2011 at 14:47

I made something similar to this a couple years ago, and it was the one time in my life I got food poisoning! Warning, don’t sample raw batter that’s packed with eggs. Completely my fault. I’ll have to give clafoutis another shot though!


5 Beth July 31, 2011 at 10:04

Oh my gosh, what adorable photos! We’ve got a couple of raspberry bushes in my backyard but they never produce enough fruit to do anything more than snack on. Your raspberry clafoutis looks delicious 🙂


6 Charissa July 29, 2011 at 15:10

Awww, so pretty! And your baby is so sweet…I love that photo!


7 kankana July 29, 2011 at 00:17

What can I say Heidi.. even after all these hot and humid you made that so so so gorgeous . i am drooling here .. Love that photo of your baby and love that clafoutis.


8 Regan @ The Professional Palate July 28, 2011 at 14:55

Oh… I haven’t had a clafouti in years. Thanks for the reminder! This looks divine.

On a different note… I love your Tastespotting & Tasteologie badges. Where’d ya get them? I’ve never seen them on the site. Would love to grab ’em 😉


9 Heidi @ Food Doodles July 28, 2011 at 15:34

Thank you! I’m so glad you stopped by!
I actually made those badges myself. If you’d like to use them go ahead and save them or upload them to your own blog and if you wouldn’t mind I would love a small mention somewhere that I made them. Thank you for asking!


10 Regan @ The Professional Palate July 28, 2011 at 15:36

They’re great! TS & Tasteologie should buy them from you 😉

Yes. I will definitely give you credit when I add to my site. Thanks!


11 Sonia The Healthy Foodie July 28, 2011 at 07:27

Oh Heidi! You just reminded me of Cherry Clafoutis… and got me craving it badly! Your Raspberry version looks super delicious too. I’ve never tried making clafoutis in a cast iron skillet… what a brilliant idea!
Do you get to pick all those raspberries right in your own backyard?


12 Heidi @ Food Doodles July 28, 2011 at 10:58

I actually haven’t tried cherry yet! I can’t wait to, it looks so good 🙂
They’re actually in my in-laws backyard, just a few minutes away, so it’s just as good 😀


13 Maris (In Good Taste July 28, 2011 at 07:00

What lovely pictures! This looks so delicious and so does your daughter!


14 Joanne July 28, 2011 at 03:46

Both names for this are certainly a mouthful, but you’re right…clafouti sounds way better! Looks delicious either way…I love that custardy texture.


15 Angie@Angiesrecipes July 28, 2011 at 02:02

wow Raspberry!!! I wish I could have a slice now.


16 Sasha @ The Procrastobaker July 28, 2011 at 01:35

wowwww, this looks delicious!!! More berries jammed in there than i thought was humanly possible 🙂 all together a veryvery good thing! I really hope to give this one a go, it looks absolutely wonderful


17 Giulietta @ Alterkitchen July 28, 2011 at 00:20

Wow, very nice idea making a flognard (it’s easy to say: “flo-gnar”) with raspberries! I did it only with cherries, but it was wonderful! 🙂


18 Marsha @ The Harried Cook July 27, 2011 at 23:37

The raspberry clafoutis is so pretty & I bet it tasted really good too! Your daughter is adorable 🙂 Thanks for sharing this with us…


19 Baltic Maid July 27, 2011 at 22:20

This looks delicious… I wish I had some fresh berries here right now…


20 bakerbynature July 27, 2011 at 20:38

This looks absolutely delicious, and a perfect way to use these beautiful Summer fruits. The picture of your daughter is so precious!


21 Maryea @ Happy Healthy Mama July 27, 2011 at 20:31

I’ve never tried this type of dessert (whatever you call it!) but I think I need to. It looks like something I would love!


22 Melissa @ Dash of East July 27, 2011 at 18:26

Oh yum! Your raspberry clafoutis looks delicious. I think you’ve convinced me to make some myself, plus, it will be an excuse to pull that cast iron skillet out! Now, I just need to decide what fruit to use 🙂 Blackberries, maybe?

And I’m loving that photo of the deer. Great capture!


23 tanja@tanjascookingcorner July 27, 2011 at 16:01

Heidi, I have discovered your lovely blog through Nami- your raspberry clafoutis looks fantastic!!! I have made a raspberry-nectarine raspberry a few days ago, and it was simply delicious! And you are so right, clafoutis is easy to make and simple, you can use more or less any type of fruit- so incredibly yummie…

Greetings from Austria! 🙂


24 Heidi @ Food Doodles July 28, 2011 at 16:36

Thanks for stopping by! Raspberry nectarine sounds amazing, I’ll have to try that next! Great to “meet” you Tanja!


25 Nami | Just One Cookbook July 27, 2011 at 15:20

Hi Heidi! Thanks for linking back to my site. Wow, you made clafoutis with raspberry! It looks delicious and lovely! Your daughter is so cute. I hope she enjoyed eating it. 🙂 I should try making with blueberries as they are one of my favorite berries. Thanks for your inspiration!


26 Heidi @ Food Doodles July 27, 2011 at 15:49

Well thank you for a great recipe! Funny you should mention blueberries, that was the first berry we tried!! I used frozen berries and it didn’t turn out quite as pretty though so I didn’t post it 😀 It was so delicious though, you should try it for sure!


27 Nami | Just One Cookbook July 28, 2011 at 23:46

I’ll use regular blueberries and see how it goes! 🙂


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