Blog by Beebe Cline

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JUNE 14TH, 2008


Prepare this chic French treat with your pint-sized sous chefs for brunch tomorrow and Dad will think he's died and gone to Paris. Hint: dust this traditional treat with icing sugar for an even fancier presentation.

Raspberry Clafouti
1/2 lb fresh raspberries
1 Tbsp unsalted butter
1/4 cup granulated sugar
Zest of 1/2 a lemon
3 large eggs
1 cup milk
1 tsp vanilla extract
Pinch salt
1/2 cup all-purpose flour

Preheat oven to 425°.
Sauté raspberries in butter with 2 Tbsp of the butter and lemon zest until berries are soft and exude a little juice, about two minutes.
In a separate bowl, beat eggs, remaining sugar, milk, vanilla and salt.
Slowly add flower and mix until lumps disappear.
Evenly spread fruit and juice in 8x8 pan or gratin dish and top with batter.
Bake for 20 to 30 minutes or until edges are puffed and golden.

Excerpted from The Good Food Book For Families ($25), new from Random House Canada, by Vancouver teacher Brenda Bradshaw and Vancouver pediatrician Cheryl Mutch, M.D. Read more and purchase the book at

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