France. The origin of such fine things. Chanel, Dior, Luis Vuitton – need I say more?
I’ll never forget my first visit to Paris, I was 18. Wandering the streets, the sights, the smells, the strawberry crepes and the lemon ice cream while sitting under the Eiffel Tower – I can remember it like it was yesterday. I loved walking past the cafes, the bustling boulangeries and patisseries. Lets just say the French know how to do it right.
Clafloutis are just another one of those wonderful things the French just do well. I recently came across a recipe that I had found and saved years ago and I knew I had to finally make it; I’m not sure what took me so long but here it is.
Here are your dry ingredients.
Here are the rest of the cast of characters.
Mix it all in to the dry ingredients.
Next up, add your milk. Stir it in with a whisk until smooth and slightly fluffy.
Pour your mixture into a well greased tart pan or pie dish – whatever you have will work.
Here are the raspberries, don’t they look pretty?!
Drop those red beauties into your mixture – no need to stir or anything. Just leave them where they fall.
Umm, yeah. Finished product, hot out of the oven.
So, truth be told this is where I ended with the photos. I took this to a dinner at my sisters and the thought of taking a photo of a single piece with a dusting of powdered sugar was the last thing on my mind. I’ll do better next time, I promise.
It was good, it was really good. I hope you enjoy making (and eating) this little taste of France as much as I did.
much love –
½ cup all purpose flour
¼ cup plus 2 tablespoons sugar
3 large eggs
3 tablespoons unsalted butter, melted
Finely grated zest of 1 lemon
¼ cup plus 2 tablespoons milk
1 ½ pints raspberries (3 cups)
Confectioners sugar, for dusting
Preheat oven to 350. Butter 9 inch gratin dish. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth for about 3 mins. Pour the batter into the dish and top with raspberries.
Bake for about 30 mins, until the clafoutis is set and golden. Let cool slightly before dusting with confectioners sugar, cut into wedges and serve warm.