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.
- 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.