Browned Butter & Raspberry Skillet Clafoutis
Growing up in Paris, clafoutis was the Tuesday night dessert. It was born of necessity-a way to use up fruit before it turned. Today, I rely on it when I want cafe-level impact but refuse to suffer for dinner parties. We are not suffering for dessert, either.The inspiration for this skillet version hit during a frantic Bay Area gathering. I had gorgeous, tart local raspberries but zero time to laminate or blind-bake. Enter the blender. You blitz eggs, sugar, milk, and a little flour. That is your custard. But the magic is the beurre noisette (browned butter). Butter is not a garnish; here, its nutty depth grounds the sharp berries.Pour it into a hot cast-iron skillet. The edges will puff up deeply golden, while the center stays custardy, wobbly, and decidedly not tight like a bad alibi.Cami's shortcut note: Use a blender. It aerates the batter for maximum lift.Don't skip this: Watch for the wobble. Pull it when the edges pull away but the center still jiggles. To make it your own, swap raspberries for stone fruit or toss in toasted almonds. Just let the oven do the heavy lifting while you pour the wine.
Featured Recipe
Browned Butter & Raspberry Skillet Clafoutis
A dinner party dessert that won't hold you hostage in the kitchen. We brown the butter for nutty depth, blend a simple custard, and let the oven do the heavy lifting while you pour the wine. The edges puff up golden, while the center stays custardy, bright with raspberries, and decidedly not tight like a bad alibi.
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Timeline
Ingredients
- 12 oz Fresh raspberries(Washed and thoroughly dried)
- 4 tbsp Unsalted cultured butter(Plus 1 tbsp softened for greasing the pan)
- 1 cup Whole milk(Room temperature)
- 1/4 cup Heavy cream(Room temperature)
- 3 Large eggs(Room temperature)
- 1/3 cup Granulated sugar(Plus 1 tbsp for dusting the top before baking)
- 1/2 cup All-purpose flour(Spoon and leveled)
- 1 tsp Vanilla extract(Or vanilla bean paste)
- 1/2 tsp Kosher salt(Diamond Crystal)
- 1/4 cup Sliced almonds(For the crusty top)
- 1 tbsp Powdered sugar(For serving)
Instructions
- 1
Place a 10-inch cast iron skillet into the cold oven and preheat to 400°F (200°C). We want the pan screaming hot so the edges of the clafoutis immediately puff up and crisp, creating maximum contrast with the custardy center.
15 min
Tip: Don't use a glass dish here; it will shatter from the heat shock.
- 2
In a small saucepan, melt 4 tbsp unsalted cultured butter over medium heat. Let it sizzle and foam until the milk solids drop to the bottom and toast to a deep hazelnut color. This is beurre noisette. Swirl constantly so it doesn't burn. Pour into a small bowl to cool slightly. Butter is not a garnish; it's a flavor builder.
5 min
Tip: Listen to the butter. When it goes quiet, it's browned.
- 3
In a blender, combine 3 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1/3 cup granulated sugar, 1/2 cup all-purpose flour, 1 tsp vanilla extract, and 1/2 tsp kosher salt. Blend on high for 30 seconds until completely smooth. With the motor running on low, stream in the slightly cooled 4 tbsp unsalted cultured butter.
2 min
Tip: A blender ensures zero lumps and aerates the eggs slightly for lift.
- 4
Let the batter rest for at least 10 minutes in the blender jar. Don't skip this. Letting time do the work hydrates the flour, relaxing the gluten so you don't get a baked texture that's tight like a bad alibi. You want it tender and flan-like.
10 min
Tip: Perfect time to wash your saucepan and prep the berries.
- 5
Using heavy oven mitts, carefully pull the hot skillet from the oven. Swirl in 1 tbsp unsalted cultured butter to grease the hot iron—it will sizzle immediately. Scatter 12 oz fresh raspberries evenly across the bottom. Pour the rested batter directly over the berries.
2 min
Tip: Work quickly so the skillet doesn't lose its heat.
- 6
Sprinkle 1/4 cup sliced almonds and 1 tbsp granulated sugar evenly over the top of the batter. Return the skillet to the oven and bake.
30 min
Tip: The sugar creates a slightly crackly crust against the custard.
- 7
Bake until the edges are deeply golden, puffed, and pull away from the sides. The center should wobble slightly when nudged—not slosh, wobble. Remove from the oven. It will dramatically deflate as it cools. That's exactly what it's supposed to do.
0Tip: If it sloshes, give it 3 more minutes.
- 8
Let the clafoutis rest in the pan for 15 minutes. Dust generously with 1 tbsp powdered sugar right before serving. Serve warm, directly from the skillet. We're not suffering for a dinner party dessert.
15 min
Tip: Cut into wedges or just hand out spoons.
Chef's Notes
Cami's shortcut note: You can blend the batter up to 24 hours in advance and keep it in the fridge. Just give it a good shake before pouring. If raspberries aren't looking great, frozen whole raspberries work beautifully—do not thaw them before scattering into the hot skillet, just bake an extra 3 to 5 minutes.
Camille Roux
Café-level bakes, weeknight methods, zero compromise.
Camille “Cami” Roux was born in Paris with flour in her hair and a healthy skepticism of culinary dogma. She grew up around neighborhood boulangeries that treated crust and crumb like religion—but what stuck with her wasn’t rigid tradition. It was the quiet precision: good butter that actually tastes like milk, patient fermentation that builds flavor for free, and desserts that know when to stop before they get cloying. After moving to the Bay Area, Cami trained in a bread-and-pastry scene obsessed with texture, naturally leavened doughs, and seasonal fruit—Tartine energy, minus the martyrdom. She became known for loaves that sing when they cool, jammy tarts with clean edges, and “how is this so good?” weeknight pastries made with a few smart shortcuts. Her motto is high impact, low fuss: splurge where it counts (butter, salt, time), streamline the rest (sheet pans, one bowl, cold-proofing). If it doesn’t improve flavor or structure, it doesn’t earn a step.