Voici une recette de tradition! (Here is a traditional French recipe!) Clafoutis aux Framboises (Raspberry Clafoutis) is a slight deviation on the traditional clafoutis aux cerises (cherry clafoutis) that we see much more frequently in France. Since our cherry tree is just starting to bud, I figured I better brush up on my clafoutis-making skills before our home-grown bounty arrives later this summer. If you’ve never made a clafoutis before, don’t be afraid by its strange name. Say it with me – cla-fou-tee! Now that wasn’t so hard, was it?
You’ll need all of these ingredients photographed below: I won’t bore you mentioning all of these, you can find the list in the recipe below.
Dump the raspberries (frozen or not, it doesn’t matter) in the bottom of a well-buttered pie dish.
Then pour the batter over the raspberries.
Bake at 205C (401F) for 30 minutes, until the top and sides are dark golden brown. Cook until the top is really dark brown. Since the batter is custard-y and not cakey, it won’t burn, even if you think it is. Wait until the center pockets turn dark brown before taking out of the oven.
Let cool (hey, why not on a spare radiator! We have lots of those hanging around!) See how the sides pulled away from the edge of the pan when it cooled? That’s exactly what you want! A clafoutis that holds its own!
Once it has returned to room temperature, you can serve it. Avoid serving when still hot as the inside will not have set yet. Enjoy with the end of your wine from lunch.
Between the sugar and the wine, did someone say nap time?