Preheat oven to 350 degrees. Butter the sides and bottom of the ramekins and sprinkle each with 1 t sugar. Tilt and tap each dish to evenly distribute sugar.
Beat sugar, eggs, salt and vanilla in a mixer bowl with the paddle attachment on med-high speed for 5 min until the mixture is light and fluffy. Lower the speed and add flour, cream, zest and liqueur. Continue mixing to combine, ensuring the flour is well incorporated and no lumps remain, approx. 1 min.
Partially fill each ramekin with 3 T of batter; transfer to a cookie sheet and bake for 5 min, just until a film is formed on the top of the batter. Remove from the oven and divide the berries between the dishes, placing the raspberries open-side down. Gently pour the remaining batter over the fruit, evenly divided. Bake another 25 min, until the top is risen and golden brown and the custard has set in the center. Remove from the oven, allow to rest 10-15 min and garnish with crème fraîche and a drizzle of honey. Serve warm or at room temp.
Notes from your Market Chef
Clafoutis is classically made with cherries and also lends itself well to berries or fresh stone fruits, such as sliced apricots or peaches.
This recipe can be made gluten-free by substituting gluten-free all-purpose baking mix or rice flour for all-purpose flour.
*Alternately, clafoutis can be made in a 10″ pie dish. Preheat the oven to 375 degrees, bake a base layer of ¾ c batter for 10 min and continue baking for 35-40 min after adding the berries and the remainder of the batter.