- All-Purpose Flour
- Fresh Raspberries
- Little Bit Of Butter
- Heavy Cream
- Whole Milk
- Vanillla Extract
Today greeting list fresh raspberries of course this is a little bit of butter that I’ve melted unsalted of course all-purpose flour, sugar a pinch of salt eggs.I’ve got heavy cream whole milk or whole milk and heavy cream some vanilla extract that you’re going to need some lemon zest and that really is it this recipe is incredibly easy and simple to make and once you play around with different flavors you can make so many different varieties it’s really a showstopper of a dessert.I mean you bring it to your table with like a spoonful of creme fraiche or a little whipped cream or a little vanilla ice cream is just really fabulous the reason.why I like the raspberries here particularly because when you bake raspberries for a while they almost disintegrate a little bit and become a part of the dessert itself.
I’ve got my eggs and I’m going to add my sugar now it is important that you take your time and you whisk everything really well in each stage because you want absolutely no lumps you want a very smooth batter all the way so,I’m just going to whisk everything first.I’m gonna whisk the eggs in the sugar for about 30 seconds or so and then we’ll keep adding additional ingredients excellent okay now I’m going to add my milk and my cream it’s not a lot of flour here too so don’t panic if your batter seems to be really thin it will be shaking my homemade vanilla extracts because all the seeds like to collect at the bottom.
I’m like a nice splash of vanilla along with a little bit of lemon zest this is optional but I think it kind of makes everything sing and it goes with the raspberries really well so,I like to always put a little lemon zest in anything raspberry strawberry anything like this because it really I just think it makes it come alive you don’t need much of it at all because again this is not a lemon dessert it’s just a piece you know it just comes apart of it alright it’s just nice and smooth now you’re going to add your flour and again you’re gonna whisk this until there are no lumps in sight a little lump here and there is okay but.
You can use a cast iron skillet here if,you want to that’d be great make sure you grease it.I just buttered it with a little bit of butter that’s good to go just pour your batter in your dish then you take your berries and you kind of just there’s really no rhyme or reason no this particular way.I’m doing this I’m just kind of dunking everything in and now this is important the step you need to let this sit for about 30 minutes you don’t want to bake this right now you want this to rest for 30 minutes now. I like a Yorkshire pudding mouth is watering and then after 30 minutes you’re going to bake this in a 400 degree oven for about 30 minutes then you let it cool slide and I’ll show you what it looks like when it’s there all right so my clafouti rested for 30 minutes then I baked it in a 300-degree oven 300 400 degree oven for 30 minutes now.
5What you need to know has been cooling for about 20 minutes well you need to know is that when it comes out of the oven and it will be around the edges it’ll be really puffed up.I couldn’t show you that because it literally deflates as soon as you put it down it starts to deflate but expect that to happen it’s beautiful if,you bring it right to the dinner table so that everybody can see it and then you just help me have to wait a bit before you eat it then that would be great but you let it rest you sprinkle it with some powdered sugar you can serve this with ice cream you can serve it with a little basket pony cream some creme fraiche let’s see whipped cream.