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I have seen clafoutis recipes floating around the internet and in cookbooks for years. But I never made one. Probably partly because I had no idea what one was, and partly because I had no clue how to pronounce it.
The other day I had a bucket of raspberries (picked fresh from Reuben's family's garden) that I wanted to turn into a delicious baked something. I decided to consult my cookbooks. There in my copy of Honey and Jam was a recipe for raspberry clafoutis. It called for 3 cups of raspberries. And when I took the time to actually read the recipe, I realized how easy it would be to make.
You start by placing your berries in a cast iron skillet. Then you blend together eggs, milk, flour, and flavorings and pour that on top.
It's a wonderful thing to throw together in the morning.
It bakes into a lovely, eggy, custardy dessert.
Serve warm with ice cream or whipping cream and a sprinkling of powdered sugar.
Now I want to try out clafoutis with other fruits: pears, apples, blueberries...there are so many options! I love that you can make this a seasonal dessert by substituting whatever fruit happens to be in-season when you make it.
I've really been enjoying Hannah's cookbook, Honey and Jam. So far I've made this clafoutis and an Apple Cider Doughnut Cake. Both have been quite flavorful. I really like that she breaks the recipes into seasons so you can easily find inspiration for seasonal baked goods. I can't wait to try more of the recipes!
Note: My sister and I and Helen LOVED this clafoutis. My sister's husband wasn't too keen on it (he doesn't like oven puff pancakes and this reminded him of it), and my husband thought it was a bit tart with the raspberries. I personally liked that it wasn't so sweet. You can always make it sweeter with a dusting of powdered sugar.
Also: from my research you pronounce it "klah-foo-'tee." You're welcome.
- 3 cups fresh raspberries
- 1 cup whole milk
- 2 tablespoons butter, melted
- 1/2 cup organic sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- large pinch of salt
- 3/4 cup whole wheat pastry flour
- zest of a lemon, or 1 teaspoon lemon flavor
- Powdered sugar, cream, or ice cream, for serving, optional
Preheat oven to 400 degrees F (205 C). Butter a 10-inch cast iron skillet. Pour the raspberries into the skillet.
Place the milk, butter, sugar, vanilla, eggs, salt, flour, and lemon zest in a blender or food processor. Blend until smooth. Pour over the raspberries.
Bake in preheated oven for 35-40 minutes, or until a toothpick comes out clean. Serve warm with cream or ice cream and a dusting of powdered sugar.
NOTE: The original recipe called for an oven temperature of 450 F. This makes for a puffier clafoutis (see first and last photos), but I found that the edges tended to burn before the center set. I prefer the lower temperature.