Chocolate Raspberry Clafouti Recipes

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F (or preheat a grill to 425 degrees F). Melt the butter in a cast-iron pan, tilting the pan to coat the sides.
• In a large bowl, mix the pancake batter (according to the package instructions, with the amount of water listed), yogurt and extract. Rest for 10 minutes, then pour the batter into the prepared pan. Add the raspberries and chocolate chips.
• Place the pan in the oven on the center rack or on the grill over indirect heat. Cook until the batter fluffs up and the center is slightly set, 20 to 25 minutes.
• Top with the almonds and a dusting of powdered sugar. Serve warm with a scoop of ice cream.

Steps:

• Preheat oven to 400°F with rack in middle. Butter a 1 1/2-quarts shallow baking dish.
• Toss berries with granulated sugar and let stand 15 minutes.
• Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.
• Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, about 20 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour and 1/4 cup plus 2 tablespoons sugar together in a bowl. Whisk in eggs and butter. Add 1/4 cup plus 2 tablespoons milk and lemon juice; whisk until batter is very smooth, about 3 minutes.
• Pour batter into a 9-inch oval or round baking dish. Scatter raspberries on top.
• Bake in the preheated oven until puffy and golden, about 30 minutes. Let cool, about 15 minutes. Dust with confectioners' sugar.

Steps:

• Preheat the oven to 400 degrees F. Grease a 3-quart Dutch oven with 1 tablespoon butter, then sprinkle with 1 tablespoon sugar. Warm gently over low heat while you make the batter.
• To a blender, add the eggs, milk, 2/3 cup sugar, vanilla, cardamom, cinnamon, salt and flour. Blend on high until a smooth batter forms, about 30 seconds.
• Sprinkle the raspberries over the bottom of the preheated Dutch oven. Pour the batter over the raspberries and sprinkle the 2 tablespoons sugar over the top. Transfer the pan to the preheated oven; bake until the clafoutis is puffed and just set, about 30 minutes. Let cool in the pan for 10 minutes (it will deflate slightly).
• Meanwhile, whisk together the yogurt and agave syrup in a small bowl. Dust the clafoutis with powdered sugar if desired. Serve with yogurt and chopped pistachios on the side.

Steps:

• 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.