Raspberry Clafoutis

I would not consider this baking, it's too easy.

It takes 10 minutes to throw the ingredients together and just pop it in the oven. It's that simple.

Remember I made a cherry clafoutis last summer when cherries were in season?
That is the traditional way, and the French leave the pits in. Ouch. (supposed to taste better).

What is a clafoutis anyway? (pronounced CLA-FOO-TEE)
It's a lovely French recipe for a crepe like batter that is poured over fruit (usually stone fruit), and voila, a beautiful warm, eggy dessert appears after 30 minutes in the oven.

This raspberry version from the March issue of Food & Wine looked like a winner.

and it was!

Raspberry Clafoutis:

1/2 cup flour
1/4 cup sugar, + 2 tablespoons
3 eggs
3 tbsp melted unsalted butter
zest of a lemon
1/4 cup milk, + 2 tablespoons
1 pint raspberries (original recipe calls for 3 cups! there would be no room for that many berries)
confectioners sugar for dusting



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, 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.

This would also be great to serve as part of an Easter brunch menu. You can make the batter the night before and bake it on Sunday a.m.