Raspberry clafouti

Heather Disarro

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Raspberry clafouti takes summer's bounty and puts it in a beautiful pudding cake. Serve alone or with ice cream for an amazingly flavorful and picturesque dessert.

raspberry clafouti

Raspberry clafouti

Serves 6


  • 2 cups fresh raspberries
  • 1/4 cup Framboise or rum
  • 2/3 cup granulated sugar, divided
  • 1 cup flour
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon vanilla
  • Zest from 1 lemon
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees F.
  2. Grease a 9-inch round pie pan with butter and set aside.
  3. Combine the raspberries, 1/3 cup of sugar and Framboise and allow to macerate about 15 minutes.
  4. Place the raspberries in the bottom of the prepared pie pan, reserving the liquid.
  5. Combine the macerating liquid, remaining 1/3 cup of sugar, flour, milk, eggs, vanilla, lemon zest and salt in a high-speed blender and blend until smooth.
  6. Pour the batter over the raspberries.
  7. Bake at 350 degrees F for 40 to 50 minutes until the top is golden and the batter is just set.
  8. Let cool for 10 to 15 minutes before serving.

More clafouti recipes to love

Strawberry clafouti
Perfect plum clafouti
Strawberry and cherry clafouti

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.