Clafoutis were invented by the French as a way to use up leftover crêpe batter, but the rich, creamy results are so delicious that these fruit-filled desserts have become a favorite all on their own. Pears usually arrive at the market underripe, so its best to buy them a few days before you need them, and let them ripen in a sealed paper bag. Theyre ripe when the stem end yields to slight pressure (pear will still be firm).
- 2 Tbs. plus 1/2 cup sugar
- 1/2 cup all-purpose flour
- 4 large eggs
- 1 cup low-fat milk or plain soymilk
- 1 Tbs. unsalted butter or soy margarine, melted
- 2 tsp. grated lemon zest
- 1 tsp. vanilla extract
- 2 ripe but firm Anjou pears, peeled, cored and thinly sliced
- 1 cup fresh or frozen unsweetened raspberries
- Confectioners' sugar for dusting
Preheat oven to 400F. Coat a 9 1/2-inch round deep-dish pie pan or 6-cup gratin dish with cooking spray. Sprinkle with 1 Tbs. sugar, tilting pan to coat.
Whisk together 1/2 cup sugar, flour, eggs, milk, butter, lemon zest and vanilla in large bowl.
Arrange pear slices in prepared pan. Scatter raspberries over top. Pour batter over fruit. Sprinkle remaining 1 Tbs. sugar over batter.
Bake 40 to 50 minutes, or until clafouti is puffed and firm to touch. Let cool slightly. Dust top of clafouti with confectioners’ sugar, and serve warm or at room temperature.
- Calories: 197
- Carbohydrate Content: 34 g
- Cholesterol Content: 112 mg
- Fat Content: 5 g
- Fiber Content: 3 g
- Protein Content: 5 g
- Saturated Fat Content: 2 g
- Sodium Content: 63 mg
- Sugar Content: 25 g