A simple, not-too-sweet dessert
Clafoutis is considered by many to be one of the quintessential desserts of France. The popular treat is surprisingly easy to make, yielding a fruit-filled delight that falls somewhere between a cake and a custard. Based on a traditional crêpe batter, clafoutis is typically made with sweet cherries (purists would insist they need not be pitted, though I beg to differ) yet the recipe lends itself to using any fruit that’s not going to release too much juice into the batter while cooking. I’ve tried (with great success) blueberries, blackberries and quartered small apricots but I keep coming back to raspberry as it’s just so pretty and flavourful. You can make clafoutis up to a day ahead and refrigerate after baking. I love preparing it in individual serving dishes as shown below, but it’s easy to serve out of a large baking dish as well.
- 2 cups (500 mL) fresh raspberries
- 3 large eggs, at room temperature
- 1/2 cup (125 mL) all-purpose flour
- 1 teaspoon (5 mL) pure vanilla extract
- 1/4 teaspoon (1.25 mL) almond extract
- Pinch salt
- 1/2 cup (125 mL) plus 2 tablespoons (30 mL) white sugar
- 1 1/3 cup (330mL) milk
- softened butter to grease baking dish(es)
- icing sugar, for dusting
- Preheat the oven to 375F. Generously grease eight 1 cup (250 mL) broad, shallow baking dishes (or one 2-quart/2 L shallow baking dish) with butter.
- Wash the raspberries and gently pat dry on a paper towel. Lay them in a single layer in the baking dishes, points facing upward.
- With an electric mixer and a bowl or in a blender, mix together until smooth the eggs, flour, vanilla and almond extracts, 1/2 cup (125 mL) sugar, and milk.
- Pour the batter over the raspberries and sprinkle the fruit and batter with the remaining 2 tablespoons (30 mL) of sugar.
- Bake the clafoutis until the custard is just set; test by poking the tip of a sharp knife in the centre of the dish; if it emerges clean, the clafoutis are done – about 30 – 35 minutes.
- Serve warm, at room temperature, or cold, dusted with icing sugar.
Could this dessert be made with almond or coconut flour and keto approved sugar substitute? Looking for Keto approved desserts or low carb.
I am confident these changes would work well with only positive impacts in taste and texture. Please let me know what you think if you try your great recommendations!