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Clafoutis is a custardy, flan-like, thick pancake. The French usually make it with cherries and serve it as a dessert, but in the Shockinglydelicious kitchen, we like it for breakfast. Eggs + milk + fruit = breakfast of champions in our house! It’s not overly sweet, and you can chock it full of fruit.
Sometimes it is spelled without the last “s.” Either way, you say it “cla (short a) foo tee,” which rhymes with “snooty.” Except it isn’t.
And it’s fun to say….clafoutis, clafoutis, clafoutis!
First, cover bottom of baking dish with halved strawberries
Then pour in your eggy, milky, slightly sweet batter and bake
Strawberry Clafoutis
1 teaspoon butter (for greasing the dish)
12-14 ounces strawberries, washed and dried well, hulled and halved lengthwise
3 eggs
1 cup whole milk
2/3 cup all purpose flour
1/4 cup granulated sugar
2 teaspoons vanilla
1/4 teaspoon salt
1/4 teaspoon almond extract
Garnish: Powdered sugar
Heat oven to 350 degrees. Grease a 2-quart baking or gratin dish with butter or a light mist of nonstick spray. Arrange strawberry halves on bottom of baking dish, cut side down. Cover bottom of dish with berries. Set dish aside.
In a blender, whirl eggs, milk, flour, granulated sugar, vanilla, salt and almond extract for 30-45 seconds, until well combined. Pour batter over strawberries. They will rise in the batter.
Bake until puffed, golden brown, and set in the center, about 50 minutes. Remove from oven, allow to cool for 15-30 minutes, dust with powdered sugar and serve warm or at room temperature. Clafoutis will fall as it cools — don’t worry!
Can also be served cold if you like. Try it and see which way suits you. I like to make it ahead, refrigerate it, and then pull out a slice for breakfast, taking the chill off it in the microwave oven for a few seconds.
Serves 6.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
{ 5 comments… read them below or add one }
Perfect recipe as is, easy & delicious. However, 3 of us consumed it, instead of 6, we loved it so much. Paired it with turkey sausages in one case and cottage cheese in another, which made it almost a “blintz” in flavor.
Champ,
Yeah, with all serving sizes, your mileage may vary. I think since it is meant as a dessert, I made servings on the smaller side. Putting cottage cheese in it sounds intriguing to me!
I am SO making this tomorrow! Will let you know how the agave works!
im always after new recipes and this sounds delicious im trying it this afternoon thank you for a great website
Yum! I totally agree with you that this is a perfect breakfast. Of course, my husband calls cupcakes muffins in his attempt to make himself feel less guilty about eating them in the morning.