Raspberry Clafoutis

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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.

By Alix de Montille and Jean-Marc Roulot
April 2010

Gallery

Read the full recipe after the video.

Recipe Summary

total:
50 mins
active:
20 mins
Yield:
6
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Ingredients

Directions

  • 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.

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

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