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.
Dust clafouti with confectioners’ sugar. Slice into wedges and serve.
Set fine-mesh strainer over small bowl. Add confectioners’ sugar to strainer.
Use fine-mesh strainer to dust confectioners’ sugar evenly over clafouti, gently tapping sides of strainer to release sugar.