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Strawberry Clafoutis

This classic French dessert involves pouring a batter over fresh fruit and baking until puffed and golden brown. The fruit rises to the top, leaving a soft layer with a texture that is slightly custard and slightly cake.

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Yield: 6-8 servings

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Active Time: 15 minutes
Start to Finish: 1 hour, 15 minutes

For this recipe you’ll need:

1 1/2 cups whole milk
1/4 cup granulated sugar
3 eggs
1 Tablespoon vanilla extract
1/8 teaspoon salt
1/2 cup all-purpose flour
1 1/2 cups strawberries, stems removed, halved if small or quartered if large
1/4 granulated sugar
Powdered sugar for dusting

Preheat the oven to 350°. Butter a 10-inch pie dish and set aside.
Whisk together the milk, 1/4 cup sugar, eggs, vanilla, salt and flour. You can also use a blender to mix these ingredients.
Pour a 1/4-inch layer of the batter in the prepared pie dish. Bake for about 10 minutes, until the batter is set.
Remove from the oven and sprinkle the strawberries over the batter. Sprinkle the remaining 1/4 cup of sugar over the strawberries and pour the remaining batter into the pan.
Bake on a parchment-lined sheet tray for an additional 45 minutes to 1 hour or until the clafoutis is puffed and golden brown.
Allow to cool for about 15 minutes. Sprinkle with powdered sugar and serve in wedges.

Strawberry Clafoutis

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