Preheat the oven to 350°. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.
Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve.
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 101 (40%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 226.8mg||70 %|
|Sodium 203.8mg||7 %|
|Potassium 175mg||5 %|
|Total Carbohydrate 31.4g||9 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 27.2g|
|Protein 8.1g||12 %|
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Calories per serving: 253
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