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Raspberry Clafoutis

Yield: 6 servings 

Prep + Total Time: 10 mins + 40 mins


  • 3 tbsp unsalted butter, melted
  • 3 large eggs
  • ¼ cup plus 2 tbsp whipping cream (milk, light cream or almond milk will work too)
  • 1 tbsp vanilla extract (or almond extract)
  • 1 lemon, zested (optional)
  • ½ cup all-purpose flour
  • ¼ cup plus 2 tbsp sugar
  • Salt
  • Icing sugar, for dusting
  • 1½ pint of local raspberries (about 3 cups total)


            1. Preheat oven to 350 degrees.
            2. Melt butter.
            3. Whisk together eggs, cream, vanilla extract, lemon zest (if using) and melted butter.
            4. In a separate bowl mix together pinch of flour, sugar and salt.
            5. Slowly add the dry ingredients into the wet and whisk until smooth, 1-2 minutes.
            6. Butter a 9-inch gratin dish and dust it with sugar. Alternatively, you can also bake this with parchment paper underneath for easy removal.
            7. Pour the filling into the gratin pan and top with raspberries.
            8. Bake for 25-30 minutes or until just set.
            9. Allow to cool slightly and then serve warm with either vanilla ice cream, lemon sorbet or whipped cream on a hot summer night. You can also serve this room temperature later in the day.


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