© Tina Rupp
Active Time
20 MIN
Total Time
50 MIN
Yield
Serves : 6

For this classic French dessert, Alix de Montille swapped in raspberries for the traditional cherries to better pair with Jean-Marc Roulot's new raspberry eau-de-vie, La Framboise du Roulot.  Baking Tips from F&W Editors    More Fruit Desserts  

How to Make It

Step 1    

Preheat the oven to 350°. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk 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.

Step 2    

Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve.

You May Like