Raspberry Buttermilk Clafoutis Recipe — Light, Tangy French Dessert

Raspberry Buttermilk Clafoutis topped with fresh raspberries and lemon sugar served with rich crème fraîche.

I’ve come to accept that planning isn’t my strong suit, and that’s okay. I’m someone who lives in the moment—part improviser, part thrill-seeker. When I over-plan, reality often falls short of my expectations. When I wander without a map and something wonderful happens, it feels that much sweeter.

Last weekend we took a spontaneous trip up to wine country to meet friends for brunch and let the afternoon carry us. Our first stop was a sunlit patio at Alma Rosa Winery in Buellton, CA, where a chilled glass of rosé set the tone. After lingering in the sun and bringing home a few bottles, we drove to Folded Hills Farmstead in Gaviota, CA.

Alma Rosa Winery for a cool glass of rosé in the sunshine.

Pulling up to the charming metal stand tucked between vineyards and rolling hills, I immediately felt that our lack of plans had paid off. I made a beeline for the animals and spent a happy hour pressing my face to the fence, meeting friendly goats, a sweet cow and grinning piglets. After daydreaming about farm life and tallying the cost of a small homestead, we grabbed a bucket for the U-Pick berries.

Folded Hills Farmstead in Buellton, CA. Idyllic to the max.

How sweet is this silly grinning goat with his beautiful long beard. <3

Impromptu berry picking and happened to wear the perfect dress for the occasion. Maybe not the right shoes, though.

Even the berry picking baskets are adorable at Folded Hills. — Even the berry picking baskets are darling at Folded Hills.

There’s nothing like warm, sun-ripened raspberries—jammy and tender straight off the vine. We filled our basket with three pints of berries and bought a dozen pastel farm eggs to take home. From that haul I made Raspberry Buttermilk Clafoutis, a simple French dessert with a custardy, almost flan-like texture. It’s rustic yet elegant, easy to prepare, and the bright, tart raspberries contrast beautifully with the creamy custard.

The woman at the farmstand was welcoming and full of farm stories. I could have lingered all day petting animals and chatting, but hunger called, so we made our next stop at Industrial Eats, one of my favorite spots on the Central Coast.

Because sometimes all you really need is a oversized smoked turkey sammie and a crisp, cold Tin City Cider from Industrial Eats.

Prosciutto, Taleggio, Parmesan, Arugula Pizza from Industrial Eats — And if you’re still hungry, the Prosciutto, Taleggio, Parmesan, Arugula Pizza will do the body good.

Industrial Eats sits in a warehouse district in Buellton, and you wouldn’t expect to find such excellent wood-fired pizzas, house-cured meats and a wide selection of beers, wines and ciders tucked among industrial buildings. It’s a casual counter-order spot that’s perfect for refueling after wine tasting or a day on the farm. The dishes are straightforward but rely on top-quality ingredients. My go-to favorites include:

Tomato, Mozzarella, Basil Pizza — a classic done right.
Prosciutto, Taleggio, Parmesan, Arugula Pizza — a classic with a savory upgrade.
Snap Peas, Hummus, Yogurt, Pita — simple, fresh and satisfying.
Beef & Ricotta Meatballs with Marinara — a revelation even for meatball skeptics.
Smoked Turkey Sandwich — deceptively simple; the house-cured turkey is outstanding.
Tin City Cider — a crisp, dry cider that pairs wonderfully after a day of wine tasting.

Whether you plan every detail or prefer to wander, keep these stops in mind next time you head for the hills. And whatever your travel style, you should make time to bake this Raspberry Buttermilk Clafoutis. I like to finish it with a dusting of powdered sugar, a squeeze of lemon and a generous spoonful of crème fraîche.

The best recipes are always simple recipes with high quality ingredients like these farm fresh eggs and freshly picked farm stand raspberries from Folded Hills.

Imagine that, eggs the way they were intended. These beauties are from Folded Hills Farmstead in Buellton, CA.

I picked those! Seriously nothing better than freshly picked, jammy raspberries.

Mushing the lemon zest with the sugar gives the whole Raspberry Buttermilk Clafoutis a zesty sweetness. — Mushing the lemon zest with the sugar gives the whole Raspberry Buttermilk Clafoutis a zesty sweetness both inside and on top.

Whizzing the batter up in the blender helps to give the clafoutis a light and airy texture.

Pour the batter right over the berries in a cast iron skillet and bake. So easy. — Pour the batter right over the berries in the skillet and bake. So easy.

Raspberry Buttermilk Clafoutis with fresh berries. — Top the clafoutis with remaining lemon sugar for a zesty, sweet crunch, then finish with extra berries for a pretty presentation.

Pretty little Raspberry Buttermilk Clafoutis.

If you leave it a while the sugar soaks in and forms a sweet-tangy syrup. Serve with a sprinkle of powdered sugar and a generous dollop of crème fraîche.

If you let the Raspberry Buttermilk Clafoutis the sugar will start to soak in and make a deliciously sweet and tangy syrup. Top with a sprinkle of powdered sugar and a dollop of rich crème fraîche. — If you let the Raspberry Buttermilk Clafoutis sit, the sugar will begin to soak in and create a deliciously sweet and tangy syrup. Top with powdered sugar and a dollop of rich crème fraîche.

Recipe

Raspberry Buttermilk Clafoutis

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Description

A simple, creamy custard dessert dotted with fresh raspberries and bright lemon, finished with a silky spoonful of crème fraîche.

Ingredients

½ cup granulated sugar
2 lemons, zested
1 pint raspberries
3 tbsp butter, melted and cooled
¾ cup all-purpose flour
½ tsp salt
¾ cup buttermilk
1 tsp vanilla
4 whole eggs, room temperature
1–2 tbsp powdered sugar
6–8 tbsp crème fraîche

Instructions

Preheat the oven to 400°F (200°C).
Grease a 9″ baking pan or cast-iron skillet with butter or cooking spray. Spread the raspberries evenly across the bottom of the pan.
Finely zest the lemons into a small bowl and rub the zest into the granulated sugar until the sugar is fragrant and slightly yellow. Reserve about one-third of this lemon-sugar for topping.
In a bowl, whisk together the flour, salt and the remaining lemon-sugar.
Stir in the buttermilk, melted butter and vanilla until smooth.
Add the eggs one at a time, mixing until fully incorporated.
Pour the mixture into a blender and blend on high for 3–5 minutes until frothy and light—this helps create an airy texture.
Pour the batter over the raspberries in the pan, allowing it to settle evenly.
Place the pan on a baking sheet and bake at 400°F for 15 minutes. Reduce the oven to 350°F (175°C) and bake another 25–30 minutes, until the clafoutis is slightly puffy, edges are golden, and a toothpick inserted in the center comes out clean.
Transfer to a cooling rack and sprinkle the reserved lemon-sugar over the top while still warm.
When cooled slightly, dust with powdered sugar, slice into 6–8 wedges and serve with lemon wedges and a dollop of crème fraîche.