I'm on a dessert roll

So let's talk about clafoutis. It's classic, it's french and it involves berries. How could that not be a good idea? Leave it to Food & Wine to inspire me to make this:




I've been informed that cherries are actually traditional in clafoutis, but raspberries work great. I added a teaspoon of vanilla extract to this recipe but next time... cherry season is coming and I'm thinking a little sweetened almond paste added to the batter will complement them very nicely. Were I to make this version again, I would probably add a little more sugar since it was a bit tart for my taste, and whisk the batter longer to get the consistency to be more airy.
Enjoy!

Raspberry Clafoutis
from Food & Wine magazine

1/2 cup all-purpose flour
1/4 cup + 2 tablespoons sugar
pinch of salt
3 large eggs
3 tablespoons unsalted butter, melted
Finely grated zest of 1 lemon ( I used a Meyer from my parents' tree... so wonderful)
1/4 cup + 2 tablespoons milk
1 1/2 pint raspberries
Powdered sugar for dusting

Preheat the oven to 350 degrees and butter a 9-in gratin dish (I just used a pie dish). Whisk together the flour, sugar and salt, then add in the eggs, butter and lemon zest whisking as you go. When the mixture is smooth, add the milk and whisk until "light and very smooth". Pour the batter into your buttered dish of choice and top with raspberries. Bake about 30 minutes until the clafoutis is set and golden. Let cool, dust with powdered sugar and dig in.