Clafouti is a baked custardlike cake that originated in the countryside of central France. "It is a rustic dish that is simple to make and tastes so good -- like a thick, moist, fruit-filled crepe," says chef Eric Ripert. This recipe is from Ripert's website. Photo by Gino Reyes.
Source: Radio, January Winter 2009
- 1 tablespoon butter
- 1/4 cup sugar (and a little more for ramekin)
- 1 large egg
- 6 tablespoons half and half
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1/2 cup raspberries
- Vanilla ice cream (or a flavor of your choice)
Heat toaster oven to 400 degrees. Butter two 5 1/2-inch oval gratin dishes and dust with sugar.
Whisk egg until frothy and add sugar, half and half, and vanilla extract; mix to combine.
Add the all-purpose flour and whisk very well.
Divide the raspberries into the baking dishes and pour the batter over the berries.
Bake for 20 to 30 minutes until golden brown and the middle is set.
Serve with a scoop of ice cream.