Sweet raclette

Ingredients

• 300 gfruit, such as apples
• 45 gcold butter
• 35 gsugar
• 70 gplain flour
• to tastemarzipan, spices and nuts (see tips)
• 120 gplain flour
• 140 mlmilk
• 1 mediumegg
• 30 gsugar
• 1 pinchsalt
• to tastetoppings (see tips)
• 12wholemeal butter biscuits or Graham crackers
• 12 pieces (about 50–70 g)chocolate
• 60 gmini marshmallows

Instructions

1. 1

   Make the crumble

   Rub or fork the butter, sugar and 70 g flour together until crumbly, then shape into small streusel pieces. Chill briefly so they hold their shape while cooking.

2. 2

   Fill crumble pans

   Wash the fruit and cut larger fruit, such as apples, into small cubes. Put about 35–40 g fruit in each pan, top with about 15–18 g streusel, and cook in the preheated raclette grill for about 4–5 minutes, until golden.

3. 3

   Mix pancake batter

   Mix the 120 g flour, 30 g sugar and salt in a bowl. Gradually whisk in the milk and egg until you have a smooth batter that is not too thick.

4. 4

   Cook the pancakes

   Lightly grease the pans with a little oil, butter or cooking spray. Add 2–3 tablespoons of batter to each pan, about 35–45 g, then scatter over your chosen toppings. Cook in the preheated raclette grill for 5–6 minutes, until the batter is cooked through.

5. 5

   Assemble the s’mores

   Break the biscuits into rough pieces and lightly grease the pans with a little oil, butter or cooking spray. Arrange biscuit pieces in each pan, add 1–1.5 pieces of chocolate, then finish with mini marshmallows.

6. 6

   Grill the s’mores

   Grill in the preheated raclette for 3–4 minutes, until the marshmallows are lightly browned and the chocolate has started to melt.

What is sweet raclette?

Raclette is a Swiss Alpine tradition built around melting cheese at the table, but the same small pans can also be used for dessert. This version offers three simple choices: fruit crumble, little pancakes and biscuit-and-marshmallow s’mores.

The recipes are designed for quick cooking in a preheated raclette grill, so guests can make individual portions while they chat. The contrast between warm fruit, soft batter and melted chocolate makes the spread feel varied without requiring a separate dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 6g protein, 49g carbs, 13g fat.

The flour, sugar, biscuits and marshmallows provide most of the carbohydrates, while butter and chocolate contribute much of the fat. The egg, milk and flour add some protein, though the overall balance depends on how much of each dessert is eaten. Pair a pan with fresh fruit, or choose a fruit crumble alongside the richer s’mores.

The crumble topping

Cold butter: work it into the sugar and flour until the mixture looks crumbly, then shape it into small pieces. A short chill helps the streusel stay distinct as it cooks.

Fruit: cut apples and other larger fruit into small cubes so they soften in the brief grilling time. Keep the pieces fairly even for more consistent results.

Getting the pancake batter right

Dry ingredients: mix the flour, sugar and salt before adding the liquids. Whisk in the milk and egg gradually to help make a smooth batter.

Consistency: the batter should pour but not be overly runny. Use the suggested 2–3 tablespoons per pan so it has room to cook through without overflowing.

Watch the grill closely

Crumble: look for golden streusel after about 4–5 minutes, and check that the fruit beneath is softening. The small pans can cook at different rates depending on their position in the grill.

Pancakes and s’mores: the pancakes need 5–6 minutes, while the marshmallow pans take just 3–4 minutes. Remove the s’mores when the marshmallows are lightly browned and the chocolate is beginning to melt.

Choose toppings to suit the table

For crumble: marzipan, warming spices or chopped nuts can add flavour and crunch. Use these sparingly so they complement rather than hide the fruit and streusel.

For pancakes: berries, banana and chocolate are suggested choices. Put toppings on after adding the batter so they sit on top as it cooks.

Serving the three desserts

Serve each pan as soon as it is ready, while the crumble is warm and the chocolate and marshmallows are still soft. Keep the uncooked toppings within reach so everyone can assemble another pan.

A bowl of extra fresh fruit makes a simple accompaniment and gives the table a refreshing option alongside the richer biscuit and chocolate pans.

Recipe notes & tips

• Chill the crumble topping briefly while the raclette grill heats up.
• Dice apples or other firm fruit small enough to soften during the short cooking time.
• Grease the pancake and s’mores pans lightly to help the food release.
• Use the suggested batter amount so the pancake mixture does not spill over the pan.
• Prepare a range of toppings in small bowls so guests can customise their pans.
• Keep an eye on the marshmallows, as they can brown quickly under the grill.

Variations

• Spiced crumble: add a little cinnamon or another favourite spice to the streusel.
• Nutty crumble: scatter chopped nuts over the fruit before adding the streusel.
• Marzipan crumble: add small pieces of marzipan to the fruit for a sweeter pan.
• Berry pancakes: top the batter with berries before cooking.
• Banana pancakes: add sliced banana and a little chocolate to each pan.
• Different chocolate: use milk, dark or white chocolate for the s’mores pans.

Common mistakes to avoid

• Large fruit chunks: they may stay firm; cut apples and other large fruit into small cubes.
• Warm butter: it can make the streusel less crumbly; start with cold butter and chill the mixture briefly.
• Overfilled pancake pans: the batter can spill; stick to 2–3 tablespoons per pan.
• Thick pancake batter: it may not cook through in time; whisk in the milk gradually until smooth and pourable.
• Leaving s’mores unattended: the marshmallows can brown too much; check them after 3 minutes.
• Crowded pans: toppings may not heat evenly; arrange them in a single layer where possible.

How to store

These desserts are best eaten straight from the raclette grill. If you have leftover cooked pancakes or crumble, cool them, cover and refrigerate for up to 2 days; reheat briefly until warm. Assemble s’mores just before grilling rather than storing them cooked.

Frequently asked questions