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    Home » Dessert Recipes

    Oh So Pretty Raspberry Clafoutis

    Published: Apr 16, 2017 · Modified: Jul 7, 2021 by Philip + Mystique · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    Raspberry Clafoutis on a wooden cutting board with sprig of rosemary

    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

    How to Make Our Dairy Free Raspberry Clafoutis Recipe

    Ingredients to Make Our Raspberry Clafoutis Recipe

    Raspberries, eggs, coconut milk, flour, sugar, vanilla, cinnamon, salt.

    Raspberries, eggs, coconut milk, flour, cinnamon, sugar

    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.

    Raspberry Clafoutis Slices and in individual dishes

    Helpful Tools for Making Our Dairy Free Clafoutis Recipe

    Below are affiliate links to products that will assist you in making our dairy free clafoutis recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.

    • 10" Cast Iron Skillet
    • Mixing Bowls
    • Whisk
    • Measuring Spoons

    Thank you for helping support us through these purchases. If you have made this recipe, please let us know in the comments below!

    Oh So Pretty Raspberry Clafoutis

    Chef Sous Chef
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 35 mins
    Course Brunch, Dessert, Food + Drink
    Cuisine Dairy-Free
    Servings 12 servings

    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
     

    • 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
    Keyword brunch, Easy brunch dish, raspberry recipes
    Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!
    Dairy Free Raspberry Clafoutis Pinterest Image

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    Reader Interactions

    Comments

    1. Maggie says

      November 19, 2017 at 6:54 pm

      I made this for brunch and it was Ah Mazing!5 stars

      Reply
      • Chef Sous Chef says

        November 19, 2017 at 11:16 pm

        Thanks Maggie!

        Reply

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