Raspberry Clafoutis with Lemon

Serves 6


2 cups Raspberries
1 tablespoon Butter, room temperature
1 1⁄4 cups whole milk
6 tablespoons Sugar
2 Vanilla bean pods, pulp removed and reserved – 6 eggs
2 tablespoons Brandy
1 pinch of kosher Salt
1 cup AP Flour
1⁄2 cup Honey, preferably wildfower
2 lemons for zesting


Heat oven to 425 degrees and grease a medium sized (8-10 in.) cast iron skillet with butter. In a mixer combine; milk, sugar, brandy, vanilla pulp, eggs, salt and 1 cup of Raspberries. Whisk on medium for 2-3 minutes then and our and beat gently until smooth. Pour the batter into the greased skillet and spread remaining Raspberries over the surface. Bake for 25-30 minutes or until set and a pick inserted comes out clean. Remove and cool slightly, gently drizzle honey over the top and immediately zest lemons all over surface. Serve warm.

Pair with our Rosé 2014

Photo by Andrea Hubbell


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