Summer might be coming to a close, but don’t let that fool you into thinking you’ve missed out on berry season. There’s still one delicious, sweet berry currently in season and ready to be in ALL the desserts: raspberries! The tasty red berries hit just the right balance of sweet and a little tart, perfect for a dessert that isn’t too sugary sweet— like, say, a clafoutis! If you’ve never tried this classic French dessert before, then you are missing out, my friend. It’s a simple dish of fruit covered in a thick, custard batter, somewhat similar to flan. It’s the perfect treat to close out summer, and we couldn’t think of anything we wanted to pair it with more than raspberries. Watch us make our Raspberry Clafoutis, read on for the recipe, and give this twist on a French treat a try for yourself!
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Serves 4 to 6
Prep Time: 5 minutes
Total Time: 35 minutes
- Butter, for greasing pan
- 3 eggs
- ⅔ cup all-purpose flour
- ¼ cup sugar
- ⅔ cup whole milk
- Pinch of salt
- 6 ounces fresh raspberries
- Powdered sugar, for dusting
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9-inch oven-safe pan with butter.
- In a blender, add the eggs, flour, sugar, milk and salt. Blend on high speed for 30 seconds to 1 minute, until it’s fully mixed and frothy. The mixture will be very liquidy.
- Pour the batter into the prepared pan. Spread the raspberries on top.TipHero
- Bake on the middle rack for 30 to 35 minutes, or until the custard is firm and golden brown.
- Remove from oven. Let the clafoutis cool slightly, and then dust with the powdered sugar.TipHero
Be sure not to over-bake this dish! Since eggs are the main ingredient, with very little four, baking it for too long could result in something less like a clafoutis and more like rubbery scrambled eggs. As soon as it’s golden around the edges, puffed up, and just set, it’s ready to enjoy— so take it out of the oven, STAT.
How delicious does that look? It’s the kind of dessert you don’t have to feel too guilty about eating, and one that’s just right for your friends and family members who don’t like overly sweet treats. Of course, for those of you who can’t get enough sweet, you could always go beyond the simple powdered sugar topper and top it with a dollop of whipped cream, or even a scoop of ice cream.
Which side of the sweetness debate do you fall on? Is the powdered sugar enough for you, or will you try something else? What other fruits would you like to see in this clafoutis? (The most popular fruit for traditional clafoutis is cherries!) Have you ever made it or anything similar before, or is this a brand new dish for you? Tell us if you give it a try and how it turns out!
Recipe adapted from Julia’s Album