A Tale of Two Desserts: Raspberry Clafoutis Recipes

Fresh raspberries star in a delicious dessert that can be made in two ways. Fancy and French or informal American, you decide. Photo: Amelia Ames

UTAH, July 13, 2013 — Summer is the best of times, and the worst of times: a time for lounging at the pool, a time of heatstroke inducing 100 degree temperatures, a time of dancing butterflies on your zinnias, a time of hordes of mosquitoes the size of canaries.

Summer is also a time of luscious, riotously red raspberries and all the things that can be done with them. Right now, good quality raspberries are very affordable. Once you have located a supply of them, the only thing that remains is for you to decide how to serve them.

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The freshest best raspberries are bright red and plump with no darkened spots. They should not look smashed or have juice dripping from them. Avoid boxes with damp spots, and always check the bottom of the box for mold.

Another important berry buying tip is to gently squeeze the cellophane box and waft air in and out of the container while you smell it. Berries should smell fresh and tasty. Berries with no smell usually have no taste.

Raspberry Clafoutis is a wonderful way to serve the rasberry. There are two versions of this recipe. One version is for raspberry clafoutis, or more properly, raspberry flaugnarde as it does not contain cherries. In the Limousin region of France, a clafoutis always contains cherries, so technically, you cannot have raspberry clafoutis.

But let’s get real here. Does anyone want to announce to company that they made a “flaugnarde?” They might mistakenly think you were referring to a bodily function.

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Raspberry clafoutis is a much more socially acceptable name, especially when children and grandmas are present. And, “claufoutis” is such a fun word to say. Drop that “Cla” in the back of your throat, leave that “s” off the end, and get all guttural with it. Clow-foo-tee. For just one moment you might sound French. Only for a moment though.

Our next raspberry desert offering is less French aristocracy and a little more revolutionary version of clafoutis. While raspberries remain the star, nominated in the role of best supporting actor, we have a boxed yellow cake mix. Yes folks, it really is that easy.

It takes about 30 seconds to stir up, and the results are just as delightful as the fancy French version, only different.

Whichever recipe you try, you cannot lose. As a coworker put it, “this is a dessert that makes you moan while you eat it.” Peeking in the oven is not recommended as the drop in temperature can cause the middle to sink. Both recipes should be served warm with sweetened whipped cream, or vanilla ice cream. Alternatively, you can drizzle them with freshly squeezed lemon and melted butter, and then sprinkle with powdered sugar.

Raspberry Clafoutis

12 ounces fresh raspberries, rinsed, and drained

½ cup sugar

1 cup flour

1/3 cup sugar

½ teaspoon baking powder

1 cup milk

4 eggs

Preheat oven to 375 F.

Spray a shallow 2 quart baking dish with cooking spray. Place raspberries in the baking dish in an even layer and sprinkle with sugar.

In a bowl, combine flour, sugar, and baking powder . In a separate bowl, combine milk and eggs. Whisk milk and egg mixture into the flour. Continue whisking until lumps are gone. Pour the batter over the raspberries and bake for 35-40 minutes. Clafoutis should be puffed, and browned on the edges. It should be set in the middle. 

Serve warm with sweetened whipping cream or ice cream.

Raspberry Clafoutis á la Americana

12 ounces fresh raspberries, rinsed, and drained

½ cup sugar

1 (16.5 ounce) yellow cake mix

3 eggs

½ cup butter, melted

½ cup water

Preheat oven to 350 F.

Spray a shallow two quart baking dish with cooking spray. Place raspberries in the baking dish in an even layer and sprinkle with sugar.

In a mixing bowl , combine cake mix, eggs, butter, and water. Whisk until smooth. Spread over berries in baking dish. Bake for 40-45 minutes or until center is set.

Serve warm with sweetened whipping cream or ice cream.

This article is the copyrighted property of the writer and Communities @ WashingtonTimes.com. Written permission must be obtained before reprint in online or print media. REPRINTING TWTC CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.

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Amelia Ames

Amelia Ames is a food writer and reviewer for Communities @Washington Times.  Her column Kitchen Journeys seeks to find the best in food, and those that prepare it for us.  Read more of her recipes, reviews and news at Gastronomy Girl. She received a B.S. in Zoology-Entomology from Brigham Young University.

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