This recipe is from Melissa Clark’s latest cookbook Dinner in French (affiliate link). From French baked eggs to Moroccan vegetable tagine and ratatouille sheet-pan chicken, Melissa Clark’s latest book Dinner in French (affiliate link) has won my heart! It offers the comfort and big flavors of French cooking in a way someone like me, a home cook, can follow. And with Melissa’s permission, I’m excited to share one simple recipe from the cookbook that’s perfect for dessert or brunch: Raspberry-Lavendar Clafouti!
What Is Clafoutis?
Clafouti, pronounced klah-foo-TEE, is a delicate French dessert that’s made of fruit and a custardy batter. Think of it as an elegant baked pancake. It’s a few steps above your homey cobbler or crisp, but couldn’t be easier to make. Cherries are the typical fruit used in clafoutis, and they’re usually stirred into the batter unpitted, offering a bit of a bitter almondy flavor (I like cherries fine, but I’d prefer them pitted). But Melissa Clark’s recipe here uses raspberries, which are softer than the cherries, and juicier, too. And I love the addition of lavender, fragrant in a very subtle way (if you don’t have lavender buds, you can still make this raspberry clafoutis without any issues. For me, I wanted even more of it)!
How to make clafouti?
Clafoutis is one of the easiest things to make. Once you understand the batter, you can use up almost any fruit you have on hand to make this light and custardy cake. Here are the key steps to making clafouti (complete print-friendly recipe below):
Prepare your fruit. In this recipe, the raspberries are tossed with a tablespoon of sugar to help sweeten them and allow them to release their juices.
Place the fruit in a buttered ceramic baking dish.
Whip up the batter. Traditionally, you would prepare the batter by hand, but to make it quick, this recipe uses a blender or a food processor. First the sugar and lavender (if using), then add the wet ingredients (milk, creme fraiche, and eggs) plus pinch salt. Once you run the blender to combine these ingredients together, add in the flour and pulse just briefly until incorporated.
Pour the batter over the fruit.
Bake
That’s all there is to it! (And don’t worry, the entire printable recipe is below)
A few tips for this clafoutis recipe
What other fruit to use?
Next time I make this clafouti recipe, I may mix in some blueberries or halved strawberries, or try a peach clafouti to use up some of my ripe Georgia peaches. You can also try other stone fruit as long as it’s pitted and chopped up.
Serve it for Dessert or Brunch!
You decide if you want to serve this clafoutis recipe as a simple dessert or an elegant centerpiece for your next brunch! As I said earlier, it’s best consumed nice and warm just a few minutes after you take it out of the oven. I love adding more fruit and a bowl of Greek yogurt to the side, especially if serving it for brunch!
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