Raspberry Clafoutis – The Easy and Delicious French Dessert for the Whole Family
Looking for a dessert that’s both simple and full of flavor? This homemade raspberry clafoutis is the kind of dish that brings comfort to your table with minimal effort. Perfect for a Tuesday night treat or any time you’re craving something sweet, this classic French dessert is all about family, simplicity, and seasonal fruit. We’re sharing the version we love at home—tested, approved, and made hand in hand for the joy of cooking together.
Ingredients for a Perfect Raspberry Clafoutis
This recipe yields 4 to 6 generous individual servings. As always, the quality of the ingredients makes all the difference—use organic or market-fresh products if you can:
- 100 g (¾ cup) all-purpose flour, sifted
- 100–130 g (½–⅔ cup) raw cane sugar (adjust to your sweetness preference)
- 4 large eggs
- Zest of 1 lime
- 1 tbsp (15 ml) vanilla extract or seeds of 1 vanilla pod
- 120 ml (½ cup) full-fat crème fraîche (35% fat)
- 250 ml (1 cup) whole milk
- Pinch of salt
- 30 g (2 tbsp) unsalted butter, for greasing the ramekins
- 180 to 220 g (1½ cups) fresh raspberries, gently rinsed
Tip: Weigh your ingredients carefully and don’t skip sifting the flour—it’s key for a smooth, lump-free texture.
Kitchen Tools You’ll Need
Nothing too fancy—just a few basic tools:
- Medium mixing bowl
- Whisk (manual or electric)
- Flexible silicone spatula
- 4 to 6 individual ramekins (about 9 cm in diameter)
- Pastry brush
- Fine-mesh sieve or sifter
- Oven preheated to 175°C (350°F)
Having everything ready makes the process smooth and enjoyable.
Preheat Your Oven
Preheat your oven to 175°C (350°F). This simple but crucial step ensures even baking and allows the clafoutis to puff up properly.
Beat the Eggs
Crack 4 whole eggs into your mixing bowl and beat them vigorously to incorporate air. This helps achieve a light, fluffy texture. Add the sugar next—start with 100 g and go up to 130 g if your raspberries are extra tart or if you prefer a sweeter dessert. Whisk until the mixture is pale and foamy.
Add Flavor with Lime Zest and Vanilla
Zest the lime directly into the mixture to capture its fresh oils. Then stir in the vanilla extract or seeds scraped from a vanilla pod. These aromatic touches make a world of difference and perfectly complement the raspberries.
Incorporate the Flour Slowly
Sift in the flour gradually—in 3 batches—to avoid lumps. Stir gently with your whisk between each addition until the batter is smooth and well combined.
Anti-lump tip: Never add the cream or milk until the flour is fully mixed in.
Add Cream and Milk for a Custardy Base
Once the flour is blended in, gently mix in the crème fraîche. Follow with the milk, pouring it in two stages and stirring until you have a smooth batter that resembles slightly thick crepe batter.
If you love creamy and fruity no-bake desserts like this one, be sure to try our Classic Tiramisu, or explore our Dark Chocolate Ice Cream for a frozen twist. For brunch-worthy sweets, don’t miss our Moist Banana Muffins or these bakery-style Double Chocolate Muffins.
Butter the Ramekins Generously
Brush the insides of your ramekins with the softened butter, covering both the base and sides. A well-buttered mold ensures easy release and adds a golden finish around the edges.
Prep the Raspberries – The Heart of the Dessert
Wash and drain the raspberries thoroughly, then taste one! If they’re very tart, you can sprinkle a little sugar in the ramekins to balance the flavor. No raspberries on hand? This recipe also works beautifully with blueberries, sliced strawberries, or pitted cherries.
Assemble the Clafoutis
Distribute the raspberries evenly at the bottom of each ramekin—don’t overcrowd them so they hold their shape. Pour the batter on top, leaving about 2–3 mm (⅛ inch) below the rim to avoid overflow during baking.
Bake and Watch Carefully
Bake for 30–35 minutes, keeping an eye on your oven (every model is slightly different). Resist opening the door too soon—the steam is what helps the custard puff. When done, the tops should be golden and slightly puffed.
👀 How to tell it’s done: Insert a toothpick or knife in the center—it should come out clean. The surface should feel set and gently springy to the touch.
Let It Rest
Remove from the oven and let the clafoutis rest for 20 minutes on a cooling rack. This rest period helps the custard settle and intensifies the flavor. There’s no need to unmold them—serve directly in the ramekins for rustic charm.
Storing and Serving Tips
You can store the baked clafoutis at room temperature for the day. Otherwise, refrigerate once cool. It will keep for 1–2 days. A light plastic wrap or plate cover is enough—no need to seal tightly.
Easy Variations
This custard-based dessert is super flexible. Try other fruits like:
- Blueberries
- Chopped strawberries
- Fresh cherries (pitted)
- Sliced plums or pears
Flavor upgrades: Add cinnamon, orange zest, or a splash of rum or almond extract for a twist.
What to Serve With Raspberry Clafoutis
Serve warm or at room temperature with:
- A dollop of crème fraîche or whipped cream
- A scoop of vanilla ice cream
- A drizzle of fruit coulis or honey
Drink pairings: Try it with green tea, a shot of espresso, or a light dessert wine.
Tips for a Perfect Raspberry Clafoutis
- Stick to the exact ratios of eggs, milk, and flour
- Use ripe, flavorful fruit
- Beat your batter well for an airy finish
- Allow time to rest before serving
- Watch your oven—avoid overbaking
A well-made clafoutis should be soft, moist, and rich with fruit flavor.
A Dessert for Any Occasion
This raspberry clafoutis recipe is perfect for dessert, afternoon tea, or even breakfast if you’re feeling indulgent. No fancy techniques needed, just basic ingredients and a love for fresh, baked fruit desserts.
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Ingredient Substitutions for More Flexibility
- All-purpose flour → spelt flour or gluten-free mix
- Cane sugar → light brown sugar or 110 g of mild honey
- Whole milk → plant-based (almond, soy)
- Crème fraîche → mascarpone or plain yogurt (same amount)
- Raspberries → blueberries, strawberries, cherries, sliced plums or pears
Raspberry Clafoutis FAQ
Can I make this ahead of time?
Yes! Make it the night before and refrigerate. Enjoy cold or reheat gently.
No ramekins?
Use a buttered 20×20 cm (8×8 inch) baking dish and bake for 40–45 minutes.
Why does my clafoutis deflate?
It’s normal! The rise is from steam and eggs. It settles as it cools, creating that soft, custardy texture.
Can I use frozen raspberries?
Yes—don’t thaw them first. Just add a few extra minutes to the bake time.
Can I reduce the sugar?
Absolutely. Drop it to 100 g if your fruit is sweet or you prefer it less sugary.
More Desserts You’ll Fall in Love With
- Classic Homemade Tiramisu — rich, creamy, and perfectly balanced.
- No-Churn Dark Chocolate Ice Cream — decadent and ultra easy.
- Moist Banana Muffins with Walnuts — naturally sweet and comforting.
- Bakery-Style Double Chocolate Muffins — rich and indulgent, with crispy tops.
- Strawberry Crêpes or Banana Crêpes — light and fresh with a brunch twist.
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Raspberry Clafoutis – The Easy and Delicious French Dessert for the Whole Family
Ingredients
- 100 g ¾ cup all-purpose flour, sifted
- 100 to 130 g ½ to ⅔ cup raw cane sugar (adjust depending on fruit acidity)
- 4 large eggs
- Zest of 1 lime
- 1 tbsp 15 ml vanilla extract or seeds of 1 vanilla pod
- 120 ml ½ cup full-fat crème fraîche (35%)
- 250 ml 1 cup whole milk
- Pinch of salt
- 30 g 2 tbsp unsalted butter (for greasing the ramekins)
- 180 to 220 g 1½ cups fresh raspberries (or frozen, unthawed)
Instructions
- Preheat oven to 175°C (350°F). Generously butter 4 to 6 ramekins.
- Whisk the eggs and sugar until pale and frothy.
- Add lime zest and vanilla.
- Gradually whisk in sifted flour in three batches to avoid lumps.
- Stir in crème fraîche, then add milk in two stages until batter is smooth.
- Divide raspberries among the buttered ramekins.
- Pour the batter over the berries, leaving 2–3 mm below the rim.
- Bake for 30–35 minutes, until puffed and golden on top.
- Let rest for 20 minutes before serving.
Video
Notes
Ingredient Substitutions for More Flexibility
- All-purpose flour → spelt flour or gluten-free mix
- Cane sugar → light brown sugar or 110 g of mild honey
- Whole milk → plant-based (almond, soy)
- Crème fraîche → mascarpone or plain yogurt (same amount)
- Raspberries → blueberries, strawberries, cherries, sliced plums or pears
Raspberry Clafoutis FAQ
Can I make this ahead of time?Yes! Make it the night before and refrigerate. Enjoy cold or reheat gently. No ramekins?
Use a buttered 20×20 cm (8×8 inch) baking dish and bake for 40–45 minutes. Why does my clafoutis deflate?
It’s normal! The rise is from steam and eggs. It settles as it cools, creating that soft, custardy texture. Can I use frozen raspberries?
Yes—don’t thaw them first. Just add a few extra minutes to the bake time. Can I reduce the sugar?
Absolutely. Drop it to 100 g if your fruit is sweet or you prefer it less sugary.
