Raspberry clafoutis
Ooh la la! End your French dinner with the sweet taste of this baked dessert that is très magnifique.
Photo by Gina Moore
SERVES 6–8
Clafoutis is a French fruit dessert baked in a thick, flan-like batter and dusted with powdered sugar—and it’s delicious.
3½ tablespoons unsalted butter, melted and divided
½ cup all-purpose flour
¼ cup sugar
Pinch kosher salt
3 large eggs
Zest of one lemon
¼ cup milk
1½ pints raspberries (3 cups)
Confectioner’s sugar, for dusting
Preheat oven to 350 F. Butter a 9-inch deep-dish pie plate with ½ tablespoon butter. In a medium bowl, whisk flour, sugar and a pinch of salt. Whisk in the eggs, remaining butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into pie dish and fill with raspberries.
Bake for about 30–35 minutes, until set and golden brown. Remove from oven and let cool slightly. Dust with confectioner’s sugar. Cut into wedges and serve at room temperature.
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