Raspberry clafoutis, an easy French recipe with a touch of lemon verbena – a perfect light dessert or healthy fruity breakfast that happens to be gluten free.

clafoutis with raspberries and lemon verbena and a macaron

A Raspberry Twist to the French Classic Clafoutis

As a French classic dessert, we’re no strangers to the popular Clafoutis.  Normally made with cherries (see my Cherry Clafoutis Recipe) it is, however, delicious to experiment with other seasonal summer fruits. As we can more or less find raspberries at any time of year these days, this is a handy recipe to have up your sleeve.

The classic clafoutis also has the addition of flour, or cornflour, to the recipe.  This time I experimented making it without flour, adding almond flour instead – so the recipe is entirely gluten free if you’re following a gluten-free diet, or not. My favourite part is the texture: it’s soft, eggy and incredibly light.

Moreover, it’s quick and easy to make.  I was inspired by chef Raymond Blanc’s addition of lemon zest to his classic cherry clafoutis recipe.  Instead, fresh lemon verbena leaves makes a refreshing yet subtle compliment to the raspberries.  And the liqueur is up to you: I say Chambord, as it’s best with raspberries.

Best served at room temperature for dessert with a macaron or two (delicious with rose, raspberry or vanilla in particular – recipes in my first book, Mad About Macarons). It’s also perfect for breakfast. Serve chilled – I’ll leave you to try it!

Now on Video! See How Versatile this Clafoutis is. In the video I make it with strawberries but it’s great with mirabelle plums, grapes, apricots – and of course, raspberries!

YouTube video

clafoutis with raspberries and lemon verbena and a macaron

Raspberry Clafoutis with Lemon Verbena

Author: Jill Colonna
Prep Time10 mins
Cook Time25 mins
Course : Breakfast, Dessert, Brunch
Cuisine : French
Keyword : raspberry clafoutis, lemon verbena recipes, raspberry desserts
Servings : 6 people
Calories : 283kcal


A French Clafoutis with raspberries and lemon verbena - a twist to the French classic with cherries and ideal for dessert or even breakfast


For the dish

  • 10 g (knob) butter
  • 1 tbsp sugar

Clafoutis Batter

  • 250 g (9oz) fresh raspberries (or a punnet)
  • 4 organic eggs (medium)
  • 1 egg yolk
  • 70 g (2.5oz) sugar
  • 170 ml (6fl oz) single cream (or 12% fat cream)
  • 2 tbsp ground almonds (almond flour)
  • 1 tbsp Chambord raspberry liqueur


  • Preheat the oven to 180°C fan/ 200°C / 400°F (gas 6).
  • Butter a gratin or pie dish. Top with the tablespoon of sugar and shake the dish to evenly spread it over the butter. Lay the raspberries over the surface.
  • In a bowl, whisk together the eggs, sugar, the yolk, cream, almonds and liqueur, if using.
  • Pour over this egg mixture over the raspberries and bake in the oven for about 30-35 minutes.
  • Set aside to cool then chill in the fridge until needed. Best served at room temperature.


This clafoutis batter is also good with other fresh seasonal fruits: e.g. grapes, strawberries, mirabelle plums, and apricots - all delicious with lemon verbena.
Delicious served with vanilla, raspberry or rose macarons. 

From the market

From the kitchen

4 responses to “Raspberry Clafoutis with Lemon Verbena”

    • Raspberries are right up your street with your logo too, Liz…you’ll love this one!

  1. Had your plum version the other night and give this recipe a huge thumbs up! So simple, yet so delicious! Thanks so much, Jill! Your recipes ROCK!

    • Thanks so much, Christina. Great compliment coming from you…
      Loved that you could come and taste it first hand!

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