Katja Wulfers: Around The Table


Classic French Raspberry Clafoutis


Raspberry Clafoutis

ClaŸfouŸtis / clah – foo – tea

From the ancient French word for delicious. Actually it’s from an old French word whose definition is, to cover an area with something (like pebbles on a pathway), or in this case raspberries covered with a creamy batter, so it does mean delicious. 

Clafoutis is traditionally made with cherries containing their pits, but most fruit can be substituted in for the cherries. Since raspberry season is nigh, or here, I made my version of this classic French dessert. It’s a simple recipe found in most French families, which means there are 1001 variations of it. I like to add crème fraîche to my batter because it adds a creaminess that can’t quite be duplicated using sour cream. And since it’s finally available in Canada, it’ll be crème fraîche everywhere all the time!

Clafoutis batter is not much different than a thicker version of a crêpes batter and is even easier to make. It can be whipped up as dinner is cooking and then baked while you’re enjoying your meal. Serve clafoutis warm with a scoop of vanilla ice cream or homemade whipped cream.

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1¼ cup (306 grams) of unbleached flour
½ cup  (113 grams) sugar
2 large eggs
1 teaspoon vanilla
3 tablespoons butter, melted
Liberté crème fraîche container (250 mL)
¼ (56 mL) cup milk
3 small packages raspberries = 750 mL or 1 ½ dry pint


  Wash and gently dry the raspberries.

  Butter a 23 cm (9”) square dish and preheat the oven to 205C/400F.

  Combine the flour, sugar, and eggs into a large mixing bowl and stir well.

  Add the vanilla, melted butter, crème fraîche, and milk. Using a hand mixer, blend until the batter is smooth.

  Place the raspberries into the buttered dish and pour the batter over top.

  Bake for 30-35 minutes, or until the batter sets. Test with a skewer.


Serves 6-8

Bon appétit!

Clafoutis is also great for brunch. For other brunch options try the Nutella And Pear Crêpes or a Peach And Blueberry Crumble.