My F&W
quick save (...)
Raspberry Clafoutis
© Tina Rupp

Raspberry Clafoutis

  • ACTIVE: 20 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 6
  • MAKE-AHEAD
  • STAFF-FAVORITE

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.

blog Baking Tips from F&W Editors

  1. 1/2 cup all-purpose flour
  2. 1/4 cup plus 2 tablespoons sugar
  3. Salt
  4. 3 large eggs
  5. 3 tablespoons unsalted butter, melted
  6. Finely grated zest of 1 lemon
  7. 1/4 cup plus 2 tablespoons milk
  8. 1 1/2 pints raspberries (3 cups)
  9. Confectioners' sugar, for dusting
  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.
  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 MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.