A clafoutis is a classic French dessert made by pouring a sweet egg batter, similar to pancake batter, over fresh fruit. When the clafoutis is done the top gets golden brown and crisp, especially with a sprinkling of powdered sugar, while the inside is soft and custard-like. Although a clafoutis is typically made with cherries or summer stone fruit, I made my clafoutis for a family holiday brunch with raspberries and slivered almonds. A clafoutis is a perfect sweet treat or brunch dish, and it’s best served warm or at room temperature.
- 1/4 cup (1/2 stick) unsalted butter, melted
- 3 cups fresh raspberries
- 1/2 cup granulated sugar
- 4 large eggs
- 1/3 cup all-purpose flour
- 1/2 teaspoon Kosher salt
- 1 cup milk
- 1 tablespoon pure vanilla extract
- 1/4 cup slivered or sliced almonds optional
- confectioner's sugar for dusting
- Pre-heat the oven to 400 degrees F and position a rack in the center of the oven. Pour the melted butter into a 9-by-13-inch baking dish, and swirl the dish to coat the bottom and sides with the butter.
- In a medium bowl, toss the raspberries with 1/4 cup of the sugar and then pour into the baking dish, spreading the raspberries evenly.
- In a medium bowl, whisk the eggs together until blended. In a separate bowl, whisk together the remaining 1/4 cup sugar, the flour and salt. Whisk the sugar-flour mixture into the eggs. Then whisk the milk and the vanilla into the egg mixture. Pour the batter over the raspberries. Sprinkle the slivered almonds over the top, if using.
- Bake the clafoutis for 40 to 45 minutes, or until it is golden brown and puffy. Let cool on a wire rack for about 30 minutes. Dust generously with confectioners' sugar and serve warm or at room temperature. Recipe inspired by Flour Cookbook by Joanne Chang