Raspberry Clafoutis

Name: Raspberry Clafoutis
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4
Ingredients: 3 TABLESPOONS Butter; 300 g Raspberries; 50 g Flour; 70 g Sugar; 3 Eggs (Gr. M); 150 g Whipped cream; 1/8 l Milk; 7-10 Tbsp Icing sugar

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

The dough is still slightly runny. Because behind "Clafoutis" there is a middle ground between casserole and cake, which you should definitely enjoy still warm.

COOK TIME
60 mins

TOTAL TIME
65 mins

Ingredients

Servings: 4

3 TABLESPOONS Butter
300 g Raspberries
50 g Flour
70 g Sugar
3 Eggs (Gr. M)
150 g Whipped cream
1/8 l Milk
7-10 Tbsp Icing sugar

Directions

1
Grease an ovenproof dish (approx. 22 cm Ø). Melt 3 tablespoons of butter and let it cool down briefly. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Select the raspberries, rinse carefully if necessary and drain.
2
Mix flour and sugar in a mixing bowl. First add eggs one after the other with the whisks of the mixer. Then add cream and milk, and finally liquid butter.
3
Spread raspberries in the mould. Pour the dough over it and bake in the hot oven for about 45 minutes. Remove from the oven and let cool down briefly. Dust with icing sugar and serve still warm.