Clafouti [kla-FOO-tee] simply means a batter-and-fruit dessert, but who doesn't love a fancy French name? Here, we pair fresh raspberries with vanilla bean and almond extract for a simple yet elegant version.
Nutrition per serving may change if servings are adjusted.
1 vanilla bean
1 cup 1% milk
3 large eggs
½ cup white whole-wheat flour
¼ cup granulated sugar
2 tablespoons butter, melted
¼ teaspoon almond extract
⅛ teaspoon salt
2 cups fresh raspberries, plus more for garnish
1 teaspoon powdered sugar
Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
Using the tip of a sharp knife, scrape seeds from vanilla bean into a small saucepan; add the vanilla bean pod and milk. Bring to a simmer over medium heat. Remove from heat and let stand 15 minutes. Discard the pod.
Combine eggs, flour, granulated sugar, butter, almond extract and salt in a blender. Add the milk mixture. Blend until smooth. Arrange raspberries in the prepared pie pan. Pour the batter over the raspberries.
Bake the clafouti until puffed and the edges are light brown, about 35 minutes. Cool on a wire rack for 15 minutes. Dust with powdered sugar and garnish with raspberries, if desired. Serve warm.
Sugar Substitute: We do not recommend sugar subs for this recipe.