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Something like a custardy baked pancake, a French clafouti showcases fruit, traditionally cherries, covered with a thick, flan-like batter. It’s often dusted with powdered sugar — I like to serve it with sweetened whipped cream or whipped crème fraiche — and served lukewarm or at room temperature the day it’s made.
Leftovers, stored in the fridge, make a great breakfast treat, topped with sweetened yogurt and additional berries. In this rendition, fresh raspberries are the star.
Soft butter for greasing baking dish
1/2 cup plus 1 tablespoon granulated sugar, divided use
Optional: 1 teaspoon dried lavender buds
Adjust oven rack to middle position. Heat oven to 375 degrees. Butter a 9-inch ceramic baking dish, a 2-quart gratin dish or a 9-inch cake pan.
In medium bowl, gently toss raspberries with 1 tablespoon sugar; set aside while preparing the remaining ingredients.
If using dried lavender buds: In food processor or blender, combine 1/2 cup sugar with lavender and process 2 minutes until buds are mostly ground. Combine the 1/2 cup sugar with milk, crème fraiche, eggs and salt. Process to combine. Add flour and pulse just to combine.
Arrange berries in prepared baking dish, then scrape egg mixture over them. Bake until “cake” is golden and center springs back when lightly touched, about 35 minutes.
Transfer to wire rack and cool. Dust with powdered sugar. Serve as a dessert accompanied with sweetened whipped cream or whipped crème fraiche.
— Adapted from Melissa Clark’s “Dinner in French” (Clarkson Potter, $37.50)
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