Clafouti a la Razzcherries®

Created by Lucy Nielson

This version of a French regional recipe is made with Meduri Razzcherries®, but its just as delicious with other Meduri fruits like plums, raspberries, apples, peaches, apricots and blueberries. This clafouti puffs up in the oven like a souffle, crisp on the outside and airy in the middle, with a consistency between flan and a thick crepe. As it cools, it becomes more custard-like.


1 cup plus 2 tablespoons whole milk
2 tablespoons plus 1 teaspoon unsalted butter
4 large eggs
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
2 teaspoon orange zest
1/2 cup plus 2 teaspoons granulated sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 cup Meduri World Delights Razzcherries® cut in half


  1. Warm the milk with 2 tablespoons butter to room temperature.
  2. In a large bowl, whisk the eggs together.
  3. Add the vanilla, orange zest, 1/2 cup sugar, flour and salt.
  4. Slowly add the warm milk and whisk to blend until smooth.
  5. Let the batter sit for about 1 hour at room temperature.
  6. Preheat the oven to 375F.
  7. Butter a 10-inch round or oval baking dish with 1 teaspoon of the butter. (Or you can make 6 smaller clafoutis.) Sprinkle the remaining sugar onto the buttered pan, tipping to coat the bottom and sides.
  8. Pour the batter into the pan, and sprinkle on the fruit. The fruit will sink to the bottom.
  9. Bake for about 45 minutes, until the clafouti puffs and turns golden.
    Serve immediately.