Raspberry Clafoutis
Raspberries give the classic French cherry clafoutis a twist. Substitute in any berry or stone fruit depending on what is available.
Ingredients
1/2 C all purpose flour
1/4 tsp salt
2 eggs
1/2 C sugar
3/4 C milk
1 T butter, melted
1/2 tsp vanilla
1 T cognac or triple sec
1/2 lb raspberries
Method
- Heat oven to 400F
- Whisk together all ingredients except the raspberries
- Grease a pie tin and place raspberries in it
- Pour batter over the raspberries
- Tun the oven down to 350F
- Bake until the custard is fully set
- Remove and allow to cool, the clafoutis will deflate some but that is normal
- Slice and serve warm or room temperature w/ whipped cream
