These easy Raspberry Myer Lemon Clafoutis Recipe will make you look like a pastry chef in an instant! This recipe is easy to make at home and super easy to make while camping as well. While traditionally Clafoutis are made with Cherries, I think the raspberries are even better! But the great thing about this recipe is to try to switch it up. Try using fruit that is in season whether its peaches, plums or nectarines.
Raspberry Myer Lemon Clafoutis
by Chef Bri for Wilderness to table
- 1/2 Cup All-Purpose Flour
- 1/4 Cup + 2 TBS Sugar
- 1/4 tsp Kosher Salt
- 3 Large Eggs
- 3 TBS Unsalted Butter, melted and cooled slightly
- Finely grated zest of 1 whole Myer Lemon
- 1/4 Cup of Whole Milk
- 2 TBS Myer Lemon Juice
- 1 Pint Fresh Raspberries
- Confectioners Sugar for dusting
Preheat an oven to 350F.
In the bowl of a mixer add all the ingredients except the raspberries and confectioners sugar. Blend on low till everything is smooth and well combined.
Butter a large cast iron pan or 4 individual cast iron pans and dust them with granulated sugar, be sure to tap out any extra sugar. Then gently pour the batter equally into the pan or pans. Then place the raspberries equally throughout the batter. Place the pans in the oven and bake for about 30 mins for a large pan and about 20-23 minutes for individual pans, bake until the clafoutis is set and slightly golden. Let it cool slightly then dust with confectioners sugar. If you baked a large one, you can slice the clafoutis and serve or serve out of the pan for the individual ones.
To make these while camping, no need to use a blender, just whisk everything together in a bowl, pour into a cast iron pan and add the fruit. Then cook on top of a grill or fire in a lower heat area. Cover with a piece of foil and poke 3 holes in the foil to vent. Cook till set.
Lodge Cast Iron Mini Skillet