Raspberry Clafoutis

Name: Raspberry Clafoutis
Total time: 50 min
Ingredients: 1/2 cup all-purpose flour; 1/4 cup plus 2 tablespoons sugar; Salt; 3 large eggs; 3 tablespoons unsalted butter, melted; Finely grated zest of 1 lemon; 1/4 cup plus 2 tablespoons milk; 1 1/2 pints raspberries (3 cups); Confectioners' sugar, for dusting

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3 Reviews

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

Updated on July 29, 2019

Active Time:

20 mins

Total Time:

50 mins

Yield:

6

Ingredients

1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons sugar
Salt
3 large eggs
3 tablespoons unsalted butter, melted
Finely grated zest of 1 lemon
1/4 cup plus 2 tablespoons milk
1 1/2 pints raspberries (3 cups)
Confectioners' sugar, for dusting

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

© Tina Rupp