Strawberry Clafoutis

by Dorothy Reinhold on June 17, 2010

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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!

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.

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