Raspberry Clafouti Recipes

RASPBERRY CLAFOUTIS

Steps:

• Preheat the oven to 400 degrees F. Grease a 3-quart Dutch oven with 1 tablespoon butter, then sprinkle with 1 tablespoon sugar. Warm gently over low heat while you make the batter.
• To a blender, add the eggs, milk, 2/3 cup sugar, vanilla, cardamom, cinnamon, salt and flour. Blend on high until a smooth batter forms, about 30 seconds.
• Sprinkle the raspberries over the bottom of the preheated Dutch oven. Pour the batter over the raspberries and sprinkle the 2 tablespoons sugar over the top. Transfer the pan to the preheated oven; bake until the clafoutis is puffed and just set, about 30 minutes. Let cool in the pan for 10 minutes (it will deflate slightly).
• Meanwhile, whisk together the yogurt and agave syrup in a small bowl. Dust the clafoutis with powdered sugar if desired. Serve with yogurt and chopped pistachios on the side.

RASPBERRY CLAFOUTIS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour and 1/4 cup plus 2 tablespoons sugar together in a bowl. Whisk in eggs and butter. Add 1/4 cup plus 2 tablespoons milk and lemon juice; whisk until batter is very smooth, about 3 minutes.
• Pour batter into a 9-inch oval or round baking dish. Scatter raspberries on top.
• Bake in the preheated oven until puffy and golden, about 30 minutes. Let cool, about 15 minutes. Dust with confectioners' sugar.

RASPBERRY CLAFOUTI

Steps:

• Preheat Oven to 350°.
• Combine egg whites, egg, sugar, honey, juice, vanilla, and a dash of salt. Beat with wire whisk or mixer on low speed until the mixture is light and frothy.
• Stir in yogurt until smooth. Add flour; beat until smooth.
• Grease bottom of a one quart casserole dish. Spread berries on the bottom, sprinkle with sugar if you like. Pour batter over top of the berries. It won't cover the whole thing, but you'll get most of it.
• Pop in the oven for 25-30 minutes. Remove and slice the way you would a pie into six pieces.
• Serve with powdered sugar sprinkled on top.