Fruit in its purest form makes for the ultimate breakfast or satisfying dessert. But there are times that we crave something a bit sexier, a bit zestier, and a bit carbier. And in those moments, we grab our baking kitchen essentials and whip up a clafoutis.
A classic French dessert, clafoutis is made by pouring a sweet batter, similar to pancake, waffle or crepe batter, over fruit of your choice. The flan-like batter then bakes around the fruit and creates a wobbly, airy, custard-like texture. While typically made with pitted cherries, the clafoutis batter is a blank canvas for almost any fruit from peaches to plums, mango to figs or apples and pears.
What we love about Clafoutis is that you can bake one basically in any oven-safe vessel you have on hand. A pie dish, baking dish, casserole dish, ramekins, tart pan, loaf pan, cast-iron or skillet. When baked, the clafoutis puffs up like a petite soufflé, golden edges with a custard center.
Bon appetit xo
Chef Sous Chef
Oh So Pretty Raspberry Clafoutis
The classic French dessert, clafoutis is the perfect mix of custard and cake. Bursting with flavour, this wholesome dessert is made by engulfing your favourite fruit with a sweet batter, baking it and watching the cake rise around the fruit. Top this wobbly and decadent treat with icing sugar or serve with creamy and cool ice cream.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Food + Drink, Brunch, Dessert
- Cuisine: Dairy-Free
Ingredients
- 4 cups fresh raspberries
- 6 eggs
- 1 can coconut milk (400 ml)
- 3/4 cup flour
- 3/4 cup sugar
- 2 tsp vanilla
- 3/4 tsp cinnamon
- 1/4 tsp salt
Instructions
No. 1 | Preheat oven to 375°
No. 2 | Spread raspberries evenly in 10 inch cast iron skillet or pie dish
No. 3 | In a bowl whisk together eggs, coconut milk, flour, sugar, vanilla, cinnamon, and salt
No. 4 | Pour over raspberries and place in oven for 35 mins
No. 5 | Allow to cool, dust with powdered sugar and enjoy
Keywords: Easy brunch dish, raspberry recipes, brunch
2 Comments
Maggie
November 19, 2017 at 6:54 pmI made this for brunch and it was Ah Mazing!
★★★★★
Chef Sous Chef
November 19, 2017 at 11:16 pmThanks Maggie!