This dessert is part pancake, part custard, and ALL delicious!
Adjust oven rack to lower-middle position and heat oven to 425 degrees. Use your fingers to grease 9-inch pie plate with softened butter. Place pie plate on rimmed baking sheet.
In large bowl, whisk eggs, sugar, vanilla, and salt until smooth and pale, about 1 minute. Add flour and whisk until smooth, about 30 seconds.
Add cream and milk and whisk until combined.
Pour batter into greased pie plate. Sprinkle raspberries evenly over top.
Place baking sheet in oven. Bake clafouti until it puffs above edges of pie plate and turns golden brown (edges will be dark brown), 16 to 20 minutes.
Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let clafouti cool for 30 minutes.
This custardy dessert comes from France, where the verb clafir means “to fill.” In other words, clafouti is a dessert filled with fruit. The batter is made from eggs, cream, and flour. Because a clafouti is basically a combination of a custard and a pancake, it’s important for it not to have too much flour (it would be too pancake-y) or too many eggs or too much cream (too custardy). Ours strikes a nice balance between the two, especially when studded with fruit. Clafoutis are traditionally made with cherries; we chose raspberries because they’re easy to find year-round, but you can experiment with whatever seasonal fruit you find!
When taken straight from the refrigerator, butter is quite firm. For some baking recipes and many frostings, you need to soften butter before trying to combine it with other ingredients. This is just a fancy term for letting the temperature of butter rise from 35 degrees (its refrigerator temperature) to 65 degrees (cool room temperature). This takes about 1 hour. But here are two ways to speed things up: