Raspberry Clafoutis
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
6 large
Egg (room temperature)1.666667 cups
Milk (room temperature)1 tbsp
Vanilla1 tsp
Ground Cardamom1 tsp
Ground Cinnamon1 tsp
Kosher Salt3 cup
Flour3 cup
Greek Yogurt2 tsps
Syrup (agave)Directions:
1
Preheat the oven to 400 degrees F
2
Grease a 3-quart Dutch oven with 1 tablespoon butter, then sprinkle with 1 tablespoon sugar
3
Warm gently over low heat while you make the batter
4
To a blender, add the eggs, milk, 2/3 cup sugar, vanilla, cardamom, cinnamon, salt and flour
5
Blend on high until a smooth batter forms, about 30 seconds
6
Sprinkle the raspberries over the bottom of the preheated Dutch oven
7
Pour the batter over the raspberries and sprinkle the 2 tablespoons sugar over the top
8
Transfer the pan to the preheated oven; bake until the clafoutis is puffed and just set, about 30 minutes
9
Let cool in the pan for 10 minutes (it will deflate slightly)
10
Meanwhile, whisk together the yogurt and agave syrup in a small bowl
11
Dust the clafoutis with powdered sugar if desired
12
Serve with yogurt and chopped pistachios on the side