Clafoutis is a traditional baked French dessert of black cherries. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde. I can pronounce neither so will stick with clafoutis and the raspberries.
1. 1/2 cup all-purpose flour
2. 1/4 cup plus 2 tablespoons sugar
4. 3 large eggs
5. 3 tablespoons unsalted butter, melted
6. Finely grated zest of 1 lemon
7. 1/4 cup plus 2 tablespoons milk
8. 1 1/2 pints raspberries (12 oz container or 3 cups)
9. Confectioners' sugar, for dusting
Preheat the oven to 350°. Butter a 9-inch gratin dish (I used a deep pie dish instead). In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin or pie dish and top with the raspberries.
Bake for about 30-35 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve.