I have found my new favourite easy gourmet breakfast, the raspberry Clafoutis. Clafoutis is a rustic French dessert which has a custard or flan like texture and is traditionally made with cherries. Cherries are not my favourite berries so I decided to make it with raspberries.
This recipe takes minutes to make and in the end you get a decadent dessert or breakfast to enjoy. Early today my sister and her two boys came over to visit. I had been dying to make a clafoutis, so today was the perfect day to try it out.
The children did not try it (they were too interested in their Timbits) however, my sister and I agreed that it tasted phenomenal . I am huge believer in sweets for breakfast and this raspberry clafoutis will definitely be joining my breakfast recipe rotation.
What I like best about it is everything gets whisked in one bowl and only takes minutes to prepare. The batter has a liquid texture so don't be discouraged if you think your batter looks to watery.
Once baked, cool slightly and then dust with icing sugar. It is best to enjoy warm.
Bake it with your kids or bake it on your own, either way you will fall in love with this raspberry clafoutis.
Make sure to tag me on Instagram @jessiebakestreats and leave me a review below if you've made this clafoutis. I'd love to hear from you! For more ideas you can follow me on Pinterest.
- shallow baking dish, such as a pie pan.
- 3 large eggs
- 1/2 C white sugar
- 1/8 tsp salt
- 1/2 C all purpose flour
- 2 tbsp unsalted butter melted
- 1 C whole milk
- 1/2 C heavy cream
- 2 tsp vanilla extract
- 2 C fresh raspberries
- powder sugar for garnish
- Preheat oven to 350 F and butter the bottom and sides of your baking dish or pie pan.
- In a medium sized bowl whisk together eggs, sugar, and salt until well combined.
- Add in the flour and whisk until mixture is smooth.
- Add the melted butter, whole milk, heavy cream, and vanilla. Whisk everything together until well combined. The batter will have a liquid texture.
- Pour batter into your pre-greased pan and scatter the raspberries into the pan.
- Bake for 35-40 minutes or until the edges are golden brown and the middle of the clafoutis looks set.
- Cool until lukewarm and then dust with the powdered sugar. It is best served and enjoyed warm.
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