I Got It Right: White Chocolate, Raspberry & Pistachio Clafoutis

pist clafoutis

A recent conversation went down like this:

“This clafoutis is so easy and so delicious that I’m going to teach you how to make this so if you’re ever taking other girls on dates, you can make this for them. You will win them over in a second.”

Lauren, that is ridiculous. I don’t want to take other girls on dates.”

You’re missing the point. I just think this is such a great recipe I just care about your life,  so I want you to know how to make this just for your general life benefit. Like, even if you didn’t like me at all, I would still want you to know this. So you can be a well-rounded person.”


“This is the best thing I’ve made in the last month.”

pist clafoutis 3

Clafoutis (pronounced “claff-oo-TEE”) is a French way of saying barely sweet baked pancake batter stuffed full of lovely additions. I’ve made a few of them before, like this quick cherry clafoutis, and these individual breakfast clafoutis. Cherry is classic, but but chocolate is chocolate.

pist clafoutis 2

30 minutes total time and you’ve got yourself a dessert. Serve with fresh whipped cream or ice cream, playse.


White Chocolate, Raspberry & Pistachio Clafoutis

Adapted from Serious Eats

Butter and sugar for prepping baking dish
2 large eggs
1/3 cup (2 1/3 ounces) packed light brown sugar
pinch salt
1/2 cup milk
1/4 cup half and half
1 teaspoon vanilla extract
1/4 cup (1 1/4 ounces) all purpose flour
1 tablespoon (.5 ounce) unsalted butter, melted
1/4 cup chopped pistachios
1/4 pint fresh raspberries (3 ounces)
2 ounces white chocolate, chopped

Preheat the oven to 400°F. Butter and sugar inside of a 9-inch cast iron skillet or equivalent baking dish.

In medium bowl, whisk eggs, sugar, and salt until lightened. Whisk in milk, half and half, and vanilla. Whisk in flour, then butter until combined and smooth.

Scatter raspberries into pan. Pour mixture into pan. Scatter the pistachios and most of the chocolate into the pan.

Bake until puffed and just set, about 18-20 minutes. Scatter the remaining chocolate over the top of the clafoutis. Best served warm or room temperature.

2 Responses to “I Got It Right: White Chocolate, Raspberry & Pistachio Clafoutis”

  1. 1 Cindy and Tom Behling May 28, 2014 at 9:27 am

    Oh my, oh my, oh my…..where is my nine inch pan? Yum!

  1. 1 Pipe Dream #184: To Use All the Blubber, Revisited – Banana Bacon Skillet Cake | piping dreams Trackback on August 24, 2015 at 9:02 am

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