Milk Chocolate Clafoutis

Instructions

1. 1

   Preheat your oven to 375°F (190¼a).

   Tip: Make sure to adjust the rack to the middle position.

2. 2

   In a medium bowl, whisk together the flour, sugar, and salt. Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Use a gentle touch to avoid overworking the mixture.

3. 3

   In a large bowl, whisk together the eggs and milk. Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.

   Tip: Stop as soon as the mixture is smooth and there are no dry streaks.

4. 4

   Fold in the milk chocolate chips and raspberries.

5. 5

   Add the sliced almonds and fold until they are evenly distributed.

6. 6

   Pour the batter into a greased 9x13-inch baking dish. Smooth the top with a spatula.

   Tip: Make sure the batter is evenly spread and there are no air pockets.

7. 7

   Bake for 35-40 minutes or until the clafoutis is golden brown and puffed.

   Tip: Check the clafoutis after 30 minutes and cover the dish with foil if it is browning too quickly.

8. 8

   Remove from the oven and let cool for 10-15 minutes before serving.