Strawberry Clafoutis

by Dorothy Reinhold on June 17, 2010

Print This Post Print This Post Strawberry Clafoutis on Shockingly Delicious

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!

Strawberry Clafoutis

First, cover bottom of baking dish with halved strawberries

Strawberry Clafoutis

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.

{ 5 comments… read them below or add one }

2Champ February 19, 2022 at 11:34 am

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.


Dorothy Reinhold February 27, 2022 at 7:30 pm

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!


Kathie Ferbas July 3, 2010 at 9:49 am

I am SO making this tomorrow! Will let you know how the agave works!


gwen sheehy June 19, 2010 at 7:22 pm

im always after new recipes and this sounds delicious im trying it this afternoon thank you for a great website


My Man's Belly June 17, 2010 at 7:28 pm

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.


Leave a Comment

Previous post:

Next post: