Raspberry Clafoutis
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 220
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 21
- Protein
- 8
- Cholesterol
- 101
- Sodium
- 99
- Total: 50 min
- Active: 25 min
Ingredients
1 tablespoon unsalted butter, room temperature, for greasing pan
6 large eggs, room temperature
1 2/3 cups milk, room temperature
2/3 cup sugar, plus 2 tablespoons for the top, plus for the pan
1 tablespoon vanilla
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup flour
Two 6-ounce containers raspberries
3/4 cup Greek yogurt
2 teaspoons agave syrup
1/4 cup powdered sugar, optional
1/2 cup toasted pistachios, chopped
Directions
- Preheat the oven to 400 degrees F. Grease a 3-quart Dutch oven with 1 tablespoon butter, then sprinkle with 1 tablespoon sugar. Warm gently over low heat while you make the batter.
- To a blender, add the eggs, milk, 2/3 cup sugar, vanilla, cardamom, cinnamon, salt and flour. Blend on high until a smooth batter forms, about 30 seconds.
- Sprinkle the raspberries over the bottom of the preheated Dutch oven. Pour the batter over the raspberries and sprinkle the 2 tablespoons sugar over the top. Transfer the pan to the preheated oven; bake until the clafoutis is puffed and just set, about 30 minutes. Let cool in the pan for 10 minutes (it will deflate slightly).
- Meanwhile, whisk together the yogurt and agave syrup in a small bowl. Dust the clafoutis with powdered sugar if desired. Serve with yogurt and chopped pistachios on the side.