Melissa Clark’s Raspberry Clafouti Recipe – Step by Step Guide

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Melissa Clark’s Raspberry Clafouti Recipe – Step by Step Guide:-The recipe for clafouti that Melissa Clark has created is a dessert that is light and custardy, similar to a baked pancake, and it contains juicy raspberries and a hint of lavender. Creating an elegant clafoutis is one of the easiest desserts to make, and the key to success is the use of a batter that is both quick and light. Put it on the table for brunch or dessert!

Melissa Clark’s Raspberry Clafouti Recipe – Step by Step Guide



For a light and custardy dessert (think baked pancake) with juicy raspberries and a hint of lavender, try Melissa Clark’s clafouti recipe. A light and airy batter is the key to making an elegant clafoutis, one of the simplest desserts to whip up. Enjoy it as a dessert or a brunch dish!


  • Ceramic Baking Dish




  • Unsalted butter for baking dish
  • 3 cups (350 grams) raspberries
  • ½ cup plus 1 tablespoon granulated sugar divided
  • 1 teaspoon dried lavender buds (optional)
  • ½ cup (120 millilitres) whole milk
  • ½ cup (114 grams) crème fraiche, more for serving (optional)
  • 4 large eggs
  • Pinch salt
  • ⅓ cup (43 grams) all-purpose flour
  • Confectioners’ sugar for serving


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  • To 375 degrees Fahrenheit, preheat the oven. Bake in a ceramic baking dish measuring 9 inches, a gratin dish measuring 2 quarts, or a cake pan measuring 9 inches.
  • The raspberries should be mixed with one tablespoon of sugar in a bowl of medium size. While you prepare the remaining ingredients, you should let them sit untouched.


  • Take the remaining half cup of sugar and combine it with the lavender in a food processor or blender.
  • Process the mixture until the lavender is almost completely ground, which should take about two minutes.


  • Once the milk, crème fraiche, eggs, and salt have been added, the mixture should be processed to combine. The flour should be added and then pulsed to combine it.
  • The sugared berries should be arranged in the baking dish that has been prepared, and then the egg mixture should be poured over them.


  • The cake should be baked for approximately 35 minutes, or until it is golden brown and springs back when lightly touched in the centre.
  • After transferring the baking dish to a wire rack, wait at least fifteen minutes before serving the cake with the cake still in the baking dish. After that, dust it with confectioners’ sugar, slice it, and serve it with a dollop of whipped crème fraiche, if you so desire (I served it with Greek yoghurt to accompany it).




  • Recipe taken from the cookbook Dinner in French, written by Melissa Clark.


  • Clafouti is at its peak flavour and texture when served within an hour of baking, when it is still warm and soft. However, it can still be enjoyed even after six hours of baking if it is allowed to cool to room temperature.


  • The recipe can still be prepared without the use of lavender buds, even if you do not have any on hand. It is not overpowering in this recipe; however, I believe that the next time I make it, I will probably add a little bit more.


  • If you want to bake clafouti, the best dish to use is ceramic. If you want to avoid burning the edges of the clafouti before it sets, you should avoid using metal baking pans.


  • The leftovers can be stored in the refrigerator, covered, for the night, and then topped with Greek yoghurt and additional berries for a delicious breakfast. Within twenty-four hours, it is recommended that any leftover clafoutis be consumed.



  • Calories: 135kcal
  • Carbohydrates: 33.5g
  • Protein: 5.8g
  • Fat: 3.9g
  • Saturated Fat: 1.3g
  • Cholesterol: 111.2mg
  • Sodium: 51.3mg
  • Potassium: 165.3mg
  • Fiber: 4.1g
  • Vitamin A: 211.1IU
  • Vitamin C: 15.7mg
  • Calcium: 56.2mg
  • Iron: 1.2mg



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