A clafoutis rises dramatically as it cooks, and starts falling the minute it comes out of the oven. Donâ€™t let that dissuade you from making it, even a little in advance: it is just as deliciousâ€”and also appealing lookingâ€”when fallen. Clafoutis are generally served right out of the skillet.
- Cuisine: French
- Course: Dessert
- all-purpose flour +2 tablespoons
- confectionersâ€™ sugar
- sugar +2 tablespoons
- Vanilla Extract
- Preheat the oven to 350°
- Combine the raspberries and 2 tablespoons of the sugar in a bowl.
- Whisk together the remaining 1/3 cup sugar, milk, eggs, vanilla, nutmeg and salt, until the sugar dissolves. Whisk in the flour until smooth
- 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 confectionersâ€™ sugar cut into wedges and serve warm or room temperature.