Preheat the oven to 350F.

Butter a 9" pie plate.

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 pie plate and top with raspberries.

Bake for 30 minutes, until the clafoutis is set and golden. Let it cool slightly. Dust with confectioners' sugar. Cut into wedges, and serve.

If you'd prefer, instead of the powdered sugar, you can serve with a spoonful of creme fraiche.