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Raspberry Clafouti

24 Jul

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I knew I was getting raspberries in my CSA  box this week.  I was racking my brain thinking about what I can do with them that I haven’t already done.  Then it dawned on me..a Clafouti!  A what?  A clafouti!

Describing a clafouti isn’t exactly easy.  It’s not a cake, it’s not a custard.  It’s like a hybrid of both.  It’s a french dessert that is out of this world and oh so easy to make.

Raspbery Clafouti

  • 1 pint raspberries
  • 3 eggs
  • 1 c milk
  • 2/3 c flour
  • 1/4 c sugar
  • 1.5 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2 teaspoon cornstarch

Gently dust the raspberries with the cornstarch and spread on the bottom of a smallish baking dish.

Beat the eggs until they are light and foamy.  Add the flour, sugar, milk, vanilla and salt.  You will get a batter the consitancy of pancake batter.

Pour batter over raspberries and bake in a 350 oven for 30-40 mins until the top is brown and the middle is set.

I prefer to eat it while it is warm, but it is just as good chilled.  The batter isn’t too sweet and you get just the right amount of tartness from the berries.

This one is a keeper.

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3 Comments

Posted by on July 24, 2009 in raspberries

 

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3 responses to “Raspberry Clafouti

  1. healthytastycheap

    July 25, 2009 at 6:49 PM

    Hey, I saw your post on livejournal’s food_porn. Neat blog! All your food looks absolutely delicious – keep the photos coming, please. 😀

     
    • sarahnett

      July 25, 2009 at 6:52 PM

      Thank you so much for the kind words. I will keep the pictures coming. 🙂

       

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