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.
- Preheat the oven to 350°F. Brush a cast iron skillet with softened butter
- 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; let stand 5 minutes.
- 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.