Macarons, croissants, eclairs, madeleines, financiers… and the list of things that the French have created (and that I LOVE) goes on and on and on. Over the years I’ve become a bit of a Francophile, growing more interested in all things French and French cooking and patisserie. (See here and here for some of my other French recipes and here and here for some travel photos!)
Naturally, when I become slightly obsessed with something, I go slightly over the top with a new cookbook collection and new bakeware! Hello madeleine pans! But there was one dish I had seen in books from Julia Child to Raymond Blanc that really grabbed my attention, not only because it was French, but because it was simple, quick and easy.
Clafoutis is a French baked dessert, traditionally served with griottes (sour black cherries) as the fruit component. It is said that it comes from the Limousin region of France, where it spread nationally during the 19th century. While some purists may say that if black cherries are not used, it cannot be called a clafoutis but rather a flaugnarde. I disagree, especially since clafoutis (kla-foo-tee) is so much more fun to say! So as I couldn’t find any black cherries, I chose to use some gorgeously red, plump, tart raspberries in their stead.
This Raspberry Clafoutis is divine. The combination of sharp, juicy fruit and a wobbly, vanilla scented batter is one of pure indulgence and simplicity. I love that this dessert can also be served warm or cold, with whipped cream or a chocolate sauce, the possibilities are endless. I think I may go whip up another one! Bon appetit!
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup plus 2 tablespoons sugar
- Salt
- 3 large eggs
- 1/2 teaspoon vanilla paste (or extract if necessary)
- 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
Instructions
- 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, vanilla, 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.
Notes
Recipe adapted from Food and Wine. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.