Fruit in its purest form makes for the ultimate brunch 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
Ingredient List
Raspberries, eggs, coconut milk, flour, sugar, vanilla, cinnamon, salt.
Recipe Steps: How to Make Our Dairy Free Raspberry Clafoutis Recipe
Make the Batter
Preheat oven to 375° F and spread enough raspberries to cover the bottom of a 10" cast iron skillet or pie dish. Combine, eggs, coconut milk, flour, sugar, vanilla, cinnamon and salt in a bowl.
Bake and Eat
Pour the batter over the raspberries and bake in the preheated oven for 35 minutes, until set. Top with a sprinkling of icing sugar and additional raspberries.
Recipe Card
Raspberry Clafoutis
Ingredients
- 4 cups fresh raspberries
- 6 eggs
- 1 can coconut milk 400 ml
- ¾ cup flour
- ¾ cup sugar
- 2 teaspoon vanilla
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat oven to 375°
- Spread raspberries evenly in 10 inch cast iron skillet or pie dish
- In a bowl whisk together eggs, coconut milk, flour, sugar, vanilla, cinnamon, and salt
- Pour over raspberries and place in oven for 35 mins
- Allow to cool, dust with powdered sugar and enjoy
Nutrition
Additional Information
Maggie says
I made this for brunch and it was Ah Mazing!
Chef Sous Chef says
Thanks Maggie!