I made a different Clafouti recipe for our dinner with friends on Friday, and it was very delicious, I must say (and Reynald agreed). This one was perhaps a bit thicker than the traditional clafouti, but we both thought it was really good!
3/4 cup flour
3 large eggs
3/4 cup sugar
1 cup milk
1 tsp vanilla extract
2 TBS Grand Marnier
Pinch of salt
Whole frozen raspberries - with no added sugar
Preheat oven to 375 degrees F. Butter 11-inch pan.
In a blender or food processor, process flour, eggs, sugar, milk, vanilla, Grand Marnier and salt until well blended; let rest 10 minutes.
Place enough raspberries, still frozen, to generously cover the bottom of the pan. (I like them tart, but if you would rather sweeten them a bit, sprinkle more sugar over them, or used pre-sweetened berries.)
Pour batter over the berries. Bake until golden brown and puffy, around 45 minutes (or less, actually--I have been making it and it should be checked at 30 minutes for sure). Should be set in the middle. Cool for 10 minutes.
Serve warm or at room temp. Whipped cream or ice cream can be used to top it off, though it is very good alone.
Recipe modified from: French Cooking for Beginners by Hélène Siegel.
