A clafoutis rises dramatically as it cooks, and starts falling the minute it comes out of the oven. Donât 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
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
- 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 confectioners sugar cut into wedges and serve warm or room temperature.