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Jul 20, 2023

Raspberry Clafoutis

This raspberry clafoutis, or clafoutis au framboises, is a classic French dessert comprised of a custardy vanilla and cream base filled with fresh raspberries. 

clafoutis au framboise in a baking dish.

Clafoutis is a wonderful and easy-to-make custard dessert filled with fresh fruit, and leftovers are delicious for breakfast. 

Traditionally, at its most basic, it's made with eggs, sugar, milk, flour, and fresh cherries and dusted with powdered sugar. If you like creme brûlée or flan, you'll love clafoutis. It's the perfect dessert for a French themed dinner. 

clafoutis au framboise plated with the baking dish behind.

Ingredients in Clafoutis:

This version includes the traditional eggs, sugar, a bit of salt, all purpose flour, vanilla, and whole milk, along with fresh fruit. In addition, this recipe also includes almond flour for flavor and structure along with heavy cream. 

Some recipes also include melted butter and skip the heavy cream. Some include a dash of liqueur or rum, citrus zest for flavoring, or different extracts. 

I think lemon zest and Chambord would be amazing additions to this recipe. 

For some crunch, you could sprinkle the top with almond slivers before baking. 

clafoutis au framboise on plates.

Procedure for Making Clafoutis:

While I used a stand mixer to mix the custard batter, you can use a hand mixer or even a balloon whisk to mix this before baking. 

First, mix the sugar with the eggs until the sugar has dissolved. After that, mix in the almond flour and salt, and then sift the all purpose flour into the bowl and fold it in. 

Beat in the milk and cream, along with the vanilla. Pour the mixture into a buttered baking dish and sprinkle the top with the fresh raspberries

Finally, bake the clafoutis for about 40 minutes, until just set. 

Serving of Raspberry Clafoutis with the Casserole at the back.

You can dust the top with confectioners' sugar when serving, or serve it with a dollop of whipped cream or vanilla ice cream. 

This clafoutis is best served soon after baking, either warm or at room temperature, however, leftovers are fabulous for breakfast. After all, it's made with eggs, right? It's kind of like a fruit-filled omelet after all, or a custardy Dutch baby pancake. 

You can re-warm leftovers for 20 seconds in the microwave, or about 10 minutes in a 350 degree F oven. Leftovers might be a bit more dense than fresh from the oven, but they're still delicious.    

Two places each with a slice of Raspberry Clafoutis.

This dessert is sweet and satisfying. Plus, it's so easy to prepare. Pop it in the oven while you and your guests are enjoying a French-themed dinner. Let it set for ten minutes after pulling it from the oven and then serve.

All you need is a shallow dish or even a cast iron skillet for baking. The original recipe calls for a ten inch round gratin dish. I didn't have the specified dish, so I used a 11 1/2 inch by 8 1/2 inch gratin dish, which worked perfectly. 

The size of your dish will determine baking time. Just allow enough room for the clafoutis to rise in the oven and then collapse a bit after removing it and letting it settle. 

If you'd like a more cake-like dessert with berries, be sure to try my French Berry Cake

Two plates each with a slice of Raspberry Clafoutis.

Other Fruit You Could Use:

Great fruits for clafoutis include blackberries, apricots, nectarines, and peaches. You could also use apples or pears, but you will need to saute them first to soften them. 

I think blueberries or boysenberries would be delicious as well. 

P.S. The book (link below) has a recipe for a chocolate and pear clafoutis that sounds amazing. I can't wait to try it. 

Cake Slice Bakers Logo in blue.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Gâteau: The Surprising Simplicity of French Cakes by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Photo of the Gateau book cover.

This year, the book we've selected to bake through is - Gâteau: The Surprising Simplicity of French Cakes - and our choices for July 2023 were ~

Caramelized Pineapple Tropical Loaf

Raspberry Clafoutis

Alsatian Bacon, Caramelized Onion and Gruyère Loaf

Raspberry Clafoutis in the baking dish.

Raspberry Clafoutis

Raspberry Clafoutis
Yield: 10 servings
Author: Karen's Kitchen Stories
Prep time: 15 MinCook time: 40 MinInactive time: 10 MinTotal time: 1 H & 5 M
This raspberry clafoutis, or clafoutis au framboises, is a classic French dessert comprised of a custardy vanilla and cream base filled with fresh raspberries.


  • 200 grams (1 cup) granulated sugar
  • 5 large room temperature eggs
  • 75 grams (3/4 cup) almond flour (I used Bob's Red Mill)
  • 1/2 teaspoon salt
  • 90 grams (3/4 cup) all purpose flour (I used King Arthur)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 255 grams (1 1/2 cups) fresh raspberries
  • Confectioner's sugar for dusting (optional)


  1. Heat your oven to 375 degrees F. Grease a 10 inch round or equivalent oblong gratin pan with butter and dust with 1 teaspoon of the sugar. A 10-inch cast iron skillet would also work.
  2. Add the rest of the sugar and the eggs to a large bowl or the bowl of a stand mixer and beat on medium low for three minutes.
  3. Beat in the almond flour and salt until combined. Sift the all purpose flour into the bowl with a mesh sieve and fold it in. Beat in the milk, cream, and vanilla for about three minutes. Let the batter rest for 10 minutes, and then give it a whisk. Pour the batter into the prepared dish and sprinkle the raspberries evenly over the top.
  4. Bake the clafoutis for 35 to 45 minutes, until just set in the center.
  5. Cool on a wire rack in the dish for about 10 minutes. Dust with the powdered sugar and serve.

Nutrition Facts



Fat (grams)

16 g

Sat. Fat (grams)

7 g

Carbs (grams)

33 g

Fiber (grams)

3 g

Net carbs

31 g

Sugar (grams)

23 g

Protein (grams)

7 g

Cholesterol (grams)

123 mg
Clafoutis, raspberries
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Would you like to comment?

  1. Your cake looks delicious, and I also can't wait to try the chocolate and pear clafoutis.

  2. I love Clafoutis. I was tempted to make this recipe but I had just made a chocolate fig clafoutis so decided on the tropical cake.


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