*Note: I developed this recipe for the National Processed Raspberry Council recipe contest. I was not compensated for this post but wanted to share it with you because it’s a winner in my book!
Don’t be intimidated. Clafoutis, pronounced KLAH-FOO-TEE, is a French dessert (hence the fancy name) of fruit and a batter than is part flan and part crepe. It is incredibly simple, easy, and very adaptable. Feel free to switch up the type of milk. Try canned coconut milk or unsweetened soy. Go gluten-free by using almond flour. Incorporate whole grains with whole wheat pastry flour. You can even get a little fancy with some almond extract, lemon or lime zest or chantilly cream. This recipe is a true crowd pleaser and no one has to know it was easy as pie!
Prep: 5 min
Baking Time: 40min
Total Time: 45min
1 1/2 cups frozen raspberries
1/2 cup evaporated cane juice
1 cup milk
1/2 cup whole wheat pastry flour
2 teaspoon vanilla extract
1/4 teaspoon sea salt
Powdered sugar, for dusting
Preheat oven to 350°F.
Grease a 9-inch pie pan. Place frozen raspberries in a single layer in the bottom of the pan.
Whisk together eggs and sugar using a hand whisk or handheld mixer until color turns a pale yellow and mixture incorporates air. Whisk in the remaining ingredients until just mixed together.
Pour mixture over the berries and bake for 35-40min, rotating once halfway through. Allow to cool before dusting with powdered sugar and serving.