Raspberry Clafoutis

By Marge Perry & David Bonom

A clafoutis rises dramatically as it cooks, and starts falling the minute it comes out of the oven. Don’t let that dissuade you from making it, even a little in advance: it is just as delicious—and also appealing looking—when fallen. Clafoutis are generally served right out of the skillet.

  • Yield: 6 servings
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INGREDIENTS

Butter for the skillet

2 cups raspberries, rinsed and drained

1/3 cup + 2 tablespoons sugar

1 cup milk

3 eggs, at room temperature

1 tablespoon vanilla extract

1/8 teaspoon ground nutmeg

1/8 teaspoon salt

1/2 cup +2 tablespoons all-purpose flour

2 tablespoons confectioners’ sugar

DIRECTIONS

  1. Preheat the oven to 350°
  2. Combine the raspberries and 2 tablespoons of the sugar in a bowl.
  3. Whisk together the remaining 1/3 cup sugar, milk, eggs, vanilla, nutmeg and salt, until the sugar dissolves. Whisk in the flour until smooth
  4. Transfer the raspberries to the bottom of the skillet. Whisk the batter and pour over the fruit. Bake until the clafoutis is browned around the edges and puffed, about 48-50 minutes. Sprinkle with confectioners’ sugar cut into wedges and serve warm or room temperature.