Instructions: I have published recipes for clafoutis in the past, but this one is simpler and easier than the classic version. Traditionally made with unpitted cherries, you can use virtually any fresh fruit or berry in place of the raspberries in this recipe.

Place the butter in a deep 9 inch (23 cm) pie or cake pan and heat in a preheated 375F (190C) oven until the butter is melted. Meanwhile, mix together the flour, sugar, baking powder, and salt in a bowl. Stir in the milk until smooth. Pour the batter into the pie pan and pour the raspberries (including any juices) into the middle of the batter - do not stir. Bake for 40 to 50 minutes, until the custard is
set in the middle. Serve warm or cold, garnished with whipped cream if desired.

Serves 6 to 8.

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