Clafoutis sounds fancy, but it is really something between a fruity crêpe and a sweet, light as a feather omelette.
Ideally, I prefer it with cherries, but raspberries will do in a pinch, even frozen ones.
The addition of sour cream instead of milk or cream makes the clafoutis extra light and fluffy.
Tips: The batter pairs well against a berry that is juicy and tart. Still, there are endless variations to be had – try this richer pear & apple version, for example.
- 2 large eggs
- 1/4 cup sour cream (diluted with a bit of hot water)
- 1/2 cup raspberries
- 3 T AP flour
- 1 t vanilla
- 1/4 cup raw sugar + more for dusting the gratin dish
- 1 T butter
- confectioner’s sugar (optional)
1. Preheat oven to 425F (Note: you will later lower the temperature to 400F but, as when cooking an omelette or a frittata, you want to start at a bit of a higher point first).
2. In a mixing bowl, whisk the eggs until frothy. Add sugar, vanilla, and sour cream and whisk to combine. Add flour and whisk well again.
3. Butter the gratin dish (or use individual ramekins) and dust lightly with raw sugar. Place raspberries on the bottom of the dish.
4. Pour batter over the berries. Put the clafoutis into the oven and lower the temperature to 400F.