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A yellow cake with raspberries on a white linoleum background

Raspberry Clafoutis

A recipe for a classic French dessert using seasonal Prairie ingredients, created by Dan Clapson and Twyla Campbell.
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Course Dessert, Snack
Cuisine Canadian, French
Servings 6

Ingredients
  

  • 2½ cups fresh raspberries
  • 5 tbsp granulated sugar divided
  • ¾ cup whole milk
  • 3 eggs
  • 1 tbsp amaretto liqueur
  • 2 tbsp melted butter
  • ¾ cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup whipping cream
  • 2 tbsp icing sugar
  • ½ tsp pure vanilla extract
  • ½ tsp cinnamon

Instructions
 

  • Preheat the oven to 375°F and butter a 10-inch pie plate.
  • Distribute the raspberries in the prepared pie plate and sprinkle with 2 tbsp of the sugar.
  • In a small bowl, beat together the milk, eggs, amaretto and butter. Add the flour, another 2 tbsp of sugar, baking powder, and salt and beat to a smooth batter. Pour over the raspberries and bake until golden brown and set in the middle, about 30 minutes. The batter will puff slightly.
  • While the batter is baking, prepare the whipped cream. If using a stand mixer or hand mixer, pour the cream into a large bowl, add the icing sugar and vanilla, and whisk on medium-high speed for about 4 minutes, until medium firm peaks are formed. If using an immersion blender, pour the cream, sugar and vanilla into a 4-cup jar and blend for the same time, until medium peaks are formed. Cover the container with plastic wrap and place in the fridge until ready to use.
  • When the clafoutis has finished baking, remove it from the oven and sprinkle it with the cinnamon and the remaining 1 tbsp sugar. Let cool for 15 minutes before cutting into wedges. Serve with the whipped cream.