Raspberry Clafoutis

Posted on August 27, 2017 by nina in the kitchen

A French dessert is always enchanting to me. And an easy quick dessert is a gift! Jackpot!

I found this recipe at Food52. It’s a David Lebovitz recipe. Food52 is a tremendous source for cooking enthusiasts!

Have you made a Dutch baby? Or Aggkaka? Clafoutis is the same basic concept. All three of these are made of thin batters baked in a well buttered shallow baking pan. As it cooks in a hot oven it puffs up with air and then deflates soon after removal from the oven. These brunch foods or desserts end up with slightly crusty and custardy textures.

Clafoutis can be a brunch food or a dessert. It’s slightly sweet and has a crust of crystalized sugar on top. The Aggkaka and Dutch Baby are less sweet and more of a breakfast or brunch food. Check my website for the Aggkaka recipe. Aggkaka

Ingredients:

1 pound fresh raspberries or 1 1/4 pounds sour or sweet cherries, pitted
3 eggs, room temperature
1 1/3 cups milk
1 teaspoon vanilla
1/2 cup sugar, plus 3 tablespoons for sprinkling on top
1/2 cup flour
Softened butter for buttering the baking pan.

Directions:

Preheat oven to 375 degrees F.
Liberally butter an 11 1/2 inch caste iron fry pan or a 2 quart shallow baking pan.
Cover the bottom of the pan with the fruit.
In a medium bowl beat the eggs with an immersion blender.
Add the milk, 1/2 cup sugar, vanilla, and flour and beat just until blended.
Pour batter over the fruit
Sprinkle the 3 tablespoons sugar over the batter.
Bake at 375 degrees for 45 minutes or until just set. An inserted knife will come out relatively clean.
Serve warm, room temperature or cold.
May be prepared a day in advance. Refrigerate overnight
Serves 8