Raspberry Clafoutis

Raspberries give the classic French cherry clafoutis a twist. Substitute in any berry or stone fruit depending on what is available. 

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1/2 C all purpose flour
1/4 tsp salt
2 eggs
1/2 C sugar
3/4 C milk
1 T butter, melted
1/2 tsp vanilla
1 T cognac or triple sec
1/2 lb raspberries


  1. Heat oven to 400F
  2. Whisk together all ingredients except the raspberries
  3. Grease a pie tin and place raspberries in it
  4. Pour batter over the raspberries 
  5. Tun the oven down to 350F
  6. Bake until the custard is fully set
  7. Remove and allow to cool, the clafoutis will deflate some but that is normal
  8. Slice and serve warm or room temperature w/ whipped cream