1 T unsalted butter, at room temp, for the dish (in a hurry, used Pam)
1.5 lbs red rasperries
3/4 cup plus 2T all purpose flour
1/3 cup sugar
3 lg eggs
1 1/4 cup milk
1 t vanilla extract
confectioners' sugar, for serving (I found I was out at the last minute)
Heat oven to 350 deg F. Butter a shallow oven proof dish (I used a 13 by 9 lasagna pan, I think it was too big, the clafoutis was very thin). Spread raspberries in the dish.
Put the flour and sugar in a large bowl, mix together. In another bowl, whisk the eggs; add the milk and vanilla and whisk to combine.
Slowly pour the liquids into the dry ingredients, beating constantly until all the liquid has been added and you have a smooth batter. Pour over the raspberries.
Bake for 40 mins, until the batter is firm to the touch and golden on top. Sift with confectioners' sugar on top and serve just warm (it had cooled to room temp by the time I served it).
My comments
Overall it was an easy recipe and the cake? doesn't distract from the fruit and it is not too sweet but I didn't love it and it didn't get raves. Maybe it was because I used the wrong dish. Because it is so classic and easy, I will try it again.
Some other clafoutis recipes I found:
Clafoutis aux Abricots - Apricot batter-pudding
Emeril's Cherry Clafoutis
My French Kitchen : A Book of 120 Treasured Recipes
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