Raspberry Clafoutis

Total Time:
40 min
10 min
30 min

12 servings

  • 1 tablespoon unsalted butter, room temperature, for greasing pan
  • 6 large eggs, room temperature
  • 1 2/3 cups milk, room temperature
  • 2/3 cup sugar, plus 2 tablespoons for the top, plus for the pan
  • 1 tablespoon vanilla
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3/4 cup flour
  • Two 6-ounce containers raspberries
  • 3/4 cup Greek yogurt
  • 2 teaspoons agave syrup
  • 1/4 cup powdered sugar, optional
  • 1/2 cup toasted pistachios, chopped
  • Preheat the oven to 400 degrees F. Grease a 3-quart Dutch oven with 1 tablespoon butter, then sprinkle with 1 tablespoon sugar. Warm gently over low heat while you make the batter.

  • To a blender, add the eggs, milk, 2/3 cup sugar, vanilla, cardamom, cinnamon, salt and flour. Blend on high until a smooth batter forms, about 30 seconds.

  • Sprinkle the raspberries over the bottom of the preheated Dutch oven. Pour the batter over the raspberries and sprinkle the 2 tablespoons sugar over the top. Transfer the pan to the preheated oven; bake until the clafoutis is puffed and just set, about 30 minutes. Let cool in the pan for 10 minutes (it will deflate slightly).

  • Meanwhile, whisk together the yogurt and agave syrup in a small bowl. Dust the clafoutis with powdered sugar if desired. Serve with yogurt and chopped pistachios on the side.

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