Recipes Desserts Raspberry Clafoutis 5.0 (5,421) 4 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 Print Rate It Share Share Tweet Pin Email 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 Rate it Print