The BX Breakfast Blog

Heeman's Raspberry Clafoutis

Posted By: Dave and Rachel · 10/9/2012 8:15:00 AM

Heeman's Raspberry Clafoutis

Yield: 12 servings


  • 2 1/2 cups/ 625 mL Heeman raspberries, strawberries or sweet cherries, unsweetened; fresh or frozen*
  • 1 ½ cups/375 mL  egg white (regular eggs are acceptable as a substitute)
  • 1 ¼ cups/300 mL  milk (2%)
  • 1 cup/250 mL  all-purpose whole wheat flour
  • ½ cup/125 mL  brown sugar**
  • 3 tbsp/45 mL  melted margarine or butter
  • 1 tbsp/15 mL  vanilla extract
  • ½ tsp/2 mL  salt

* Save some fruit for garnish
** Those with a sweet tooth should add ¾ cups of sugar, white or brown

Optional Toppings: icing sugar with whiped topping, low fat vanilla yogurt or either fresh or frozen or ice cream


  1. Preheat oven to 350°F/180°C degrees.
  2. Grease a 11inch/28cm spring-form pan with fluted edges and spread fruit on bottom.
  3. Combine eggs, milk, flour, sugar, margarine/butter, vanilla and salt in a blender. Blend at medium, scraping sides down once, until smooth. Can also be combined in a bowl and whisked until smooth.
  4. Pour batter evenly over raspberries. Bake for 40 minutes or until set.
  5. Dust with icing sugar, slice and serve warm with a dollop of yogurt or ice cream.

Additional Option: For chocolate lovers, 2-4 tbsp of cocoa can be added into blender depening upon intensity of flavour required.

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