Raspberry Lemon Clafoutis
Course: DessertIngredients
12 oz. Raspberries, washed and drained
4 Eggs
1 cup Sugar
1 cup Milk
1 Tablespoon freshly squeezed Lemon Juice
1 Tablespoon Lemon Zest
3/4 cup All-Purpose Flour
Pinch of salt
Powdered Sugar
Directions
- Preheat oven to 350F
- Place the raspberries in the bottom of an 8″x10″ rectangular or 9″ round glass pan.
- In a medium bowl, add the eggs and lightly whisk. Add the sugar to the eggs and whisk until the mixture is a pale yellow.
- Whisk in the milk, followed by the lemon juice and the lemon zest.
- Gradually add the flour and pinch of salt, whisking until completely combined.
- Pour the mixture over the berries.
- Bake for approximately 45 minutes (the center should have risen and will spring back when pressed lightly).
- Cool for about 10 minutes, then dust with powdered sugar.
What’s the Story?
Raspberries were on sale this week and I was in the mood for a sweet baked treat, so I added some to my grocery cart along with a fresh lemon. Bearing in mind a recipe for clafoutis that I had recently read, I knew I could make something scrumptious.
My husband describes clafoutis as a sweet version of his beloved yorkshire pudding, a fact that would surely elicit a “sacrebleu” from the French who created the dessert. The comparison isn’t that far off, though I found clafoutis to be considerably easier to make.
Though it is typically served warm, I thought it was equally delightful for breakfast after a night in the fridge. I enjoyed it with a generous dollop of whipped cream. You can sub in just about any fruit–the original recipe I referred to used blueberries, and I can’t wait to try that version later this summer.
