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Author Notes: A raspberry version of the classic French dessert. —na2na3
teaspoon vanilla extract
cup all-purpose flour
- Preheat the oven to 325°F. In a large bowl, whisk together the eggs, sugar and vanilla.
- Add the flour and whisk until smooth. Gradually add the milk.
- Add raspberries to a buttered pie pan. Pour batter over fruit.
- Bake until golden, 35–40 minutes. Serve immediately.