This classic French dessert is traditionally made with cherries, but when I came across a recipe for a raspberry version I knew I had to make it. Clafoutis is a baked, custard-like cake that’s rustic, easy to make and very delicious. It many ways it reminds me of a thick, moist, fruit-filled crepe. Typically, clafoutis are jam-packed with fruit, but I choose to go a little lighter on the raspberries in this version – feel free to add as many raspberries as you like!
- 1/2 cup all-purpose flour
- 1/4 cup plus 2 tablespoons sugar
- pinch of salt
- 3 extra-large eggs
- 3 tablespoons unsalted butter, melted
- finely grated zest of 1 lemon
- 1/4 cup plus 2 tablespoons milk
- 2 cups raspberries
- confectioners’ sugar, for dusting
Preheat the oven to 350° F. Butter a 9-inch gratin dish (I used a pie dish).
In a bowl, whisk the flour, sugar and salt. Beat in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.
Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly, then dust with confectioners’ sugar, cut into wedges and serve.
adapted from a recipe found here