Clafouti is so easy to make I don’t know why I haven’t tried to make it before.
2 cups fresh raspberries
1 cup milk
1/2 cup flour
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/8 teaspoon salt
Preheat oven to 350F.
Oil or butter pie dish.
Scatter raspberries in pie dish, reserving a few for garnish.
Beat eggs until foamy.
Add remaining ingredients and mix until smooth.
Pour this mixture over raspberries and bake for 55-60 minutes, or until a knife inserted in the centre comes out clean.
Top with remaining raspberries and, if using, a sprinkling of powdered sugar.
Serve warm or cold.
Note: Original recipe instructed to bake for 20-25 minutes, but I found it took a lot longer.