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Raspberry Clafoutis

Raspberry Clafoutis
4 votes, 3.75 avg. rating (75% score)
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Yield: Serves 8

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  • 3 eggs
  • 1-1/4 cups milk
  • 2/3 cup flour
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1-1/2 cups fresh or frozen raspberries
  • confectioners' sugar


Preheat oven to 350 degrees F. Beat the eggs in the small bowl of an electric mixer until foamy.

Add the remaining ingredients except the raspberries and confectioners' sugar. Beat on low speed until smooth. Pour the batter into a buttered 9-inch pie plate.

Sprinkle the berries on top. Bake 45 minutes.

Sprinkle with confectioners' sugar before serving.
Updated Sunday, April 21st, 2002

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2 Responses to Raspberry Clafoutis

  1. Anonymous July 16, 2006 at 6:43 pm #

    Recipe uses things you have on hand. Very easy to follow directions. Delicious, colorful, nutritious.

  2. Florence Northrop July 18, 2006 at 8:22 pm #

    There were six around the table — four adults, two children, ages 7 and 10. All of us really liked this dessert. I did serve it with whipped topping instead of powdered sugar and we all agreed that we liked it more. I’ll definitely make this again, and probably will try some other fruits. GREAT ingredients — this diabetic did not feel any guilt about eating this dessert!

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