Raspberry Clafoutis

• Vegetarian

• Produce

  • 1 Lemon, Zest of
  • 1 1/2 pints Raspberries

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 Confectioners' sugar
  • 1 Salt
  • 3/8 cup Sugar

• Dairy

  • 3 tbsp Butter, unsalted
  • 3/8 cup Milk

Found on foodandwine.com

Description

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup plus 2 tablespoons sugar
• Salt
• 3 large eggs
• 3 tablespoons unsalted butter, melted
• Finely grated zest of 1 lemon
• 1/4 cup plus 2 tablespoons milk
• 1 1/2 pints raspberries (3 cups)
• Confectioners sugar, for dusting

Directions

• Preheat the oven to 350°. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries. Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve.