Clafoutis

🥘 Ingredients

• all-purpose flour or whole wheat pastry flour** (62 grams)
  1/2 cup
• almond extract
  1/2 teaspoon
• butter (unsalted, for the pan)
  2 tablespoons
• eggs
  3
• fresh raspberries (about 3 cups whole, blueberries, blackberries or sliced strawberries or 1 pound dark cherries, pitted and halved)
  12 ounces
• heavy cream*
  1/4 cup
• ice cream (whipped cream or vanilla, for serving)
• plain unsweetened plain almond milk or cow’s milk*
  1 cup
• salt (fine)
  1/4 teaspoon
• sugar (plus 1 tablespoon granulated, divided)
  1/3 cup
• vanilla extract
  1 tablespoon

🍳 Cookware

• skillet
• pan
• blender

1. 1

   Gather plain unsweetened plain almond milk or cow’s milk* , all-purpose flour or whole wheat pastry flour** , fresh raspberries , heavy cream* .

   plain unsweetened plain almond milk or cow’s milk*: 1 cup, all-purpose flour or whole wheat pastry flour**: 1/2 cup (62 grams), fresh raspberries: 12 ounces (about 3 cups whole, blueberries, blackberries or sliced strawberries or 1 pound dark cherries, pitted and halved), heavy cream*: 1/4 cup
2. 2

   Preheat the oven to 375 degrees Fahrenheit.
3. 3

   Melt the butter in a 10-inch cast iron skillet over medium heat (or pour melted butter into a 9.5-inch glass pie plate). Gently swirl the skillet or pie plate so the butter coats the sides of the pan . Remove the skillet from the heat and place the fruit in an even layer across the base of the pan (watch out for hot butter splatters). Set it aside.

   butter: 2 tablespoons (unsalted, for the pan)
4. 4

   In a blender , combine the milk, cream, 1/3 cup sugar , eggs , vanilla extract , almond extract , salt , and flour. Blend at medium speed until smooth and frothy, about ⏱️ 30 seconds , pausing to scrape down the sides if necessary.

   sugar: 1/3 cup (plus 1 tablespoon granulated, divided), eggs: 3, vanilla extract: 1 tablespoon, almond extract: 1/2 teaspoon, salt: 1/4 teaspoon (fine)
5. 5

   Pour the batter over the fruit. Sprinkle the remaining 1 tablespoon sugar on top.
6. 6

   Bake for about ⏱️ 45-50 minutes (I usually bake for ⏱️ 45 minutes in cast iron or closer to ⏱️ 50 minutes in a pie plate), until the top is golden and puffed. Let it cool to a safe temperature before serving—it’s lovely warm, though I like it even more at room temperature (expect it to deflate as it cools), or even chilled. Serve with whipped cream or ice cream , if desired. Leftovers will keep well in the refrigerator for up to 4 days.

   ice cream (whipped cream or vanilla, for serving)
7. 📝

   *MILK NOTES: Any milk will do in place of almond milk. You can substitute whole milk for the milk and heavy cream (use 1 1/4 cup total) for a similar fat content, but if you plan to make whipped cream, you’ll need the heavy cream anyway.

8. 📝

   **FLOUR NOTES: I generally try to bake with whole grain flours, but this recipe doesn’t call for much, and I prefer the texture and flavor of the all-purpose here since it lets the other flavors shine. Whole wheat pastry flour worked fine with the berries, but the cherries sunk into the batter rather than floating on top when I used it. I haven’t tried this recipe with a gluten-free all-purpose flour blend, but suspect it would work well.

9. 📝

   Nutrition: Fat: 6.7 g Calories: 147 calories Saturated Fat: 3.3 g Sodium: 124.8 mg Fiber: 1.7 g Cholesterol: 81.6 mg Carbohydrate: 17.6 g Sugar: 10.8 g Serving Size: 1 slice (no whipped cream or ice cream) Trans Fat: 0.1 g Protein: 4 g