From the kitchen
Raspberry Clafoutis
A rustic French dessert featuring fresh raspberries baked into a sweet, crepe-like rice milk batter.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 1 1/2 cups Fresh Raspberries
- 3 large Eggs
- 1/2 cup Sugar
- 3/4 cup Rice Milk
- 1/2 cup All-Purpose Flour
- 1 tsp Vanilla Extract
- Pinch of Salt
- Powdered Sugar, to finish
Method
- Preheat oven to 375°F (190°C) and grease a baking dish or cast-iron skillet.
- Scatter the raspberries evenly across the bottom of the prepared dish.
- Whisk the eggs and sugar together until pale, then whisk in the rice milk, flour, vanilla, and salt until smooth.
- Pour the batter over the raspberries.
- Bake 30 to 35 minutes, until puffed and golden at the edges and just set in the center. Dust with powdered sugar and serve warm.
Kitchen note
This will brown beautifully on top without any extra help, thanks to rice milk's natural sugar content, a classic clafoutis relies on exactly this kind of golden, slightly crisp edge, which rice milk delivers with no added effort.
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