Spring dessert: Red fruit Clafoutis

It’s going to be a spectacular weekend folks! High temperatures, blue skies and lots of sun beams are in store for us. I know a lot of you will bring out the barbecue, go to the beach or rent a boat to hit the lakes. And when you are eating outdoors, there is no better sweet treat to prepare and pack than small one-person portions of the quintessential French dessert: Clafoutis. The sweet delicacy is best when eaten luke warm so no fuss with a cooler or ice packs. Just bake them the night before or early in the morning and keep them fresh topped with foil. Clafoutis has its distinct texture and taste by the ground almond. The recipe I use comes from Rachel Khoo, my favourite TV cook and cook book author. Scroll down for the recipe. And enjoy this beautiful weekend!

spring clafoutisclafoutis

Clafoutis with raspberries and strawberries

The Clafoutis recipe is an adaption of Rachel Khoo’s recipe in her book Paris Little Kitchen

You’ll need

  • 4 eggs
  • 150 gr sugar
  • pinch of salt
  • 50 gr ground almonds
  • 2 tbsp wheat flour
  • 100 gr creme fraiche
  • 1 dl milk
  • 350 gr mixed fruit, of which 30% strawberries and 70% raspberries (strawberries have a lot of water, so don’t put in too many)


  • Preheat oven to 180 degrees Celsius
  • Grease a dish or small bowls with butter
  • beat the eggs with the sugar and salt
  • Sieve the almonds and wheat flour above the egg mixture
  • Mix it and add the creme fraiche and milk
  • Spread the fruit on the bottom of the bowls/oven dish
  • Pour the batter over the fruit
  • Bake the clafoutis in 30-40 minutes until golden brown and firm
  • Add confectioner sugar on top

More spring recipes:

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