| Level: | Intermediate |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 12 servings |
| Level: | Intermediate |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 12 servings |
Ingredients
- 1 tablespoon unsalted butter, room temperature, for greasing pan
- 6 large eggs, room temperature
- 1 2/3 cups milk, room temperature
- 2/3 cup sugar, plus 2 tablespoons for the top, plus for the pan
- 1 tablespoon vanilla
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3/4 cup flour
- Two 6-ounce containers raspberries
- 3/4 cup Greek yogurt
- 2 teaspoons agave syrup
- 1/4 cup powdered sugar, optional
- 1/2 cup toasted pistachios, chopped
Instructions
- Preheat the oven to 400 degrees F. Grease a 3-quart Dutch oven with 1 tablespoon butter, then sprinkle with 1 tablespoon sugar. Warm gently over low heat while you make the batter.
- To a blender, add the eggs, milk, 2/3 cup sugar, vanilla, cardamom, cinnamon, salt and flour. Blend on high until a smooth batter forms, about 30 seconds.
- Sprinkle the raspberries over the bottom of the preheated Dutch oven. Pour the batter over the raspberries and sprinkle the 2 tablespoons sugar over the top. Transfer the pan to the preheated oven; bake until the clafoutis is puffed and just set, about 30 minutes. Let cool in the pan for 10 minutes (it will deflate slightly).
- Meanwhile, whisk together the yogurt and agave syrup in a small bowl. Dust the clafoutis with powdered sugar if desired. Serve with yogurt and chopped pistachios on the side.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 220 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugar | 21 g |
| Protein | 8 g |
| Cholesterol | 101 mg |
| Sodium | 99 mg |
| Serving Size | 1 of 12 servings |
| Calories | 220 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugar | 21 g |
| Protein | 8 g |
| Cholesterol | 101 mg |
| Sodium | 99 mg |
Reviews
Made this dessert for Easter dinner and it was a huge hit. I did not have the timing problem that others have complained about. I used a 5qt enameled cast iron Dutch oven. In fact, I probably could have pulled it a few minutes earlier. Will definitely make this again. Very easy yet impressive especially if your cookware goes from oven to table nicely.
The genius is in the simplicity of the recipe.
The dish cooked for 30 minutes and the results are perfect. Such a pleasant surprise.. this is a dessert I will do again.
The dish cooked for 30 minutes and the results are perfect. Such a pleasant surprise.. this is a dessert I will do again.
As mentioned, this took a lot longer to cook than the directions stated. Perhaps the depth of the dish matters but I used a dish similar to the size she used on the show! Once cooled, it didn’t look like or have the same texture as the one on the show. Hers looked more like a custard?
After 45 minutes the batter was basically soup. Very frustrating. after over an hour, took it out. Tasted ok. Will not make again.
Absolutely love this recipe! Will make again for sure. Made it gluten free by using GF all purpose flour and xanthan gum and my husband, four boys and I love it!
Made this today for Easter dinner! This was so very simple and easy – was delicious and came out perfectly. I served it with a slightly sweetened whipped cream instead of the yogurt. Felt like a very elegant dessert but took only a brief time to make. I served it slightly chilled and it was a huge hit!