recipe

This dessert is part pancake, part custard, and ALL delicious!

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Intermediate
time
  • 35 minutes, plus 30 minutes cooling time
yield
  • Serves 8

hey curious cook—

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Prepare Ingredients

1 tablespoon
unsalted butter, softened
2
large eggs
⅓ cup (2⅓ ounces)
sugar
1¼ teaspoons
vanilla extract
⅛ teaspoon
salt
¼ cup (1¼ ounces)
all-­purpose flour
½ cup (4 ounces)
heavy cream
⅓ cup (2⅔ ounces)
whole milk
1½ cups (7½ ounces)
raspberries
1 to 2 teaspoons
confectioners’ (powdered) sugar, for dusting

Gather Baking Equipment

9-­inch pie plate
Rimmed baking sheet
2
bowls (1 large, 1 small)
Whisk
Oven mitts
Cooling rack
Fine-­mesh strainer
Chef’s knife
1
 
1 tablespoon
unsalted butter, softened

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.

 
2
 
2
large eggs
⅓ cup (2⅓ ounces)
sugar
1¼ teaspoons
vanilla extract
⅛ teaspoon
salt
¼ cup (1¼ ounces)
all-­purpose flour

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.

 
3
 
½ cup (4 ounces)
heavy cream
⅓ cup (2⅔ ounces)
whole milk

Add cream and milk and whisk until combined.

 
4
 
1½ cups (7½ ounces)
raspberries

Pour batter into greased pie plate. Sprinkle raspberries evenly over top.

 
5
 

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.

 
6
 

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.

 
7
 
1 to 2 teaspoons
confectioners’ (powdered) sugar

Dust clafouti with confectioners’ sugar. Slice into wedges and serve.

Dusting confectioners' sugar

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.