Raspberry Clafoutis
Baking and Desserts • European
Description
For a 25 cm diameter dish.
Ingredients
- Butter 5 oz
- Whole egg 2 pieces
- Raspberry leaves 20 oz
- Sour Cream 5 oz
- Chicken Egg 1 piece
- Sugar 0 oz
- Wheat Flour 2 tablespoons
Step-by-Step Guide
Step 1
For the shortcrust pastry: mix 200 g of flour, 100 g of butter, and 2 egg yolks. Knead, adding a little water. The dough should easily come off your hands. Roll the dough into a ball and refrigerate for an hour.
Step 2
For the clafoutis batter, mix 200 g of sour cream, 2 eggs, 2 tablespoons of flour, and 50 g of sugar.
Step 3
For the filling, use 500 g of raspberries (or any other fresh berries).
Step 4
Then preheat the oven to 390°F. Grease a round dish with butter, roll out the dough, and carefully lay it in the dish. Place the dough in the oven for 10 minutes. Then remove, cool, and top with raspberries, pouring the clafoutis batter over them. Return to the oven for another 10–15 minutes.
Step 5
Remove, cool, and serve.
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