This dessert is part pancake, part custard, and ALL delicious!
1 1/4 teaspoons vanilla extract
1/8 teaspoon salt
1/4 cup (1 1/4 ounces) all-purpose flour
1/2 cup (4 ounces) heavy cream
1/3 cup (2 2/3 ounces) whole milk
1 1/2 cups (7 1/2 ounces) raspberries
1 to 2 teaspoons confectioners’ (powdered) sugar, for dusting
1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Use your fingers to grease a 9-inch pie plate with softened butter. Place the pie plate on a rimmed baking sheet.
2. In a 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.
3. Pour batter into greased pie plate. Sprinkle raspberries evenly over top.
4. Place baking sheet in oven. Bake clafouti until it puffs above the edges of the pie plate and turns golden brown (edges will be dark brown), 16 to 20 minutes.
5. Remove baking sheet from oven. Place baking sheet on cooling rack and let clafouti cool for 30 minutes.
6. Dust clafouti with confectioners’ sugar. Slice into wedges and serve.
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