There’s nothing that encapsulates the feeling of summer for me like a fresh raspberry. Each berry contains within it all the sunshine, light and floral sweetness of a summer afternoon. At my childhood home there was a split rail fence along which grew a long row of raspberry bushes. Starting in early July, my brother and I would wake up early and run out to the fence to pick the raspberries that had ripened overnight. It was a race – us against the birds – and we often lost, but when we would find a ripe, untouched berry, the reward was more than worth the effort. To this day, the taste of fresh raspberries brings me right back to those childhood summers.
I’ve been in a summer mood this week. At the market, I bought a beautiful bunch of tulips – white with just a hint of pink at the tips of the petals as if they were kissed by the sun. I love to have a vase of white tulips on the table when they’re in season. The simplicity and the contrast of the petals against the dark forest green walls of our dining room speak poetry to me. I also bought a couple pints of fresh raspberries with this clafoutis in mind. I was craving a dessert that would match the gorgeous weather and my sunny mood.
Clafoutis is one of the most effortless and humble desserts. Its beauty, much like that of the tulips, lies in its simplicity. A pancake-like batter is poured over fresh fruit, baked and then showered generously with confectioner’s sugar. The batter can be made in the blender, like a crêpe batter, but, if you’re like me and don’t want to expend the energy to pull out a small appliance, it’s just as easily whisked together in a bowl. Traditionally, clafoutis is made with cherries, but I love to make it with raspberries when they’re in season. Be sure to also check out my apricot clafoutis recipe for summer and my pear clafoutis with whipped mascarpone for fall. A clafoutis for every craving in every season!
Clafoutis aux Framboises (Raspberry Clafoutis)
I use vanilla sugar in this dessert, but you could substitute with regular sugar and 2 teaspoons of pure vanilla extract. Additionally, don’t neglect to toss the raspberries with a little flour – the flour keeps the raspberries from sinking to the bottom of the dish (and burning).
- 1 tsp butter + a pinch of flour, for greasing the pan
- 2/3 cup sugar
- 1/2 vanilla bean, cut down the middle and seeds scraped out
- 1 1/4 cup whole milk
- 3 large eggs
- 1 1/4 cup + 2 TBSP flour, (divided)
- 1 tsp lemon zest
- 1/4 tsp salt
- 3 cups fresh raspberries (divided), washed and patted dry with paper towel
- Confectioner’s sugar, for serving
Preheat the oven to 350F (approx. 180C). Butter an 8-9 inch (approx. 20 cm) (deep-dish) pie plate and dust with flour, tapping out the excess. Set aside.
Place the sugar in a small bowl and mix in the scraped vanilla seeds. Set aside.
Place 2 cups of raspberries in a bowl and toss with 2 TBSP flour. Set aside.
In a large bowl, whisk together the milk and eggs until well-combined. Add the vanilla-sugar, remaining 1 1/4 cups flour, the lemon zest and the salt and whisk until completely smooth.
Pour the batter into the prepared pan. Scatter the floured raspberries evenly on top. Bake in the preheated oven for 60 minutes, until puffy and golden brown.
Remove from the oven and allow to cool for 30 minutes before serving. The clafoutis will sink a little while it cools. Just before serving, garnish with the remaining fresh raspberries and dust the top with confectioner’s sugar.