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–+ servings
A golden, slightly puffed strawberry clafouti with a delicate, flan-like texture sits in a round, rustic pie dish. The deep, rich red strawberries peek through the batter, their edges slightly caramelized, creating a beautiful contrast with the soft, eggy custard.

STRAWBERRY CLAFOUTIS

Strawberry Clafoutis is a rustic French dessert that’s as simple as it is elegant. Fresh strawberries are baked in a light, custard-like batter, creating a dish that’s somewhere between a pancake and a flan. It’s the perfect way to showcase seasonal fruit in a fuss-free, oven-to-table treat that feels fancy but is incredibly easy to make.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast and Brunch, Desserts, Holidays and Entertaining, Lunch, Very Diva
Cuisine French
Servings 6 servings

Ingredients
  

  • Softened butter for the baking dish
  • 1 ¼ cups half and half or whole milk
  •   ⅓ cup white sugar
  • ⅓ cup brown sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • ⅛ teaspoon salt
  • ½ cup flour
  • 1 pound fresh strawberries or frozen and thawed
  • 2 teaspoon cornstarch – if using frozen berries
  • Powdered sugar, for garnish

Instructions
 

  • Preheat oven to 350°F.
  • Lightly butter an 8-cup baking dish, or heavy pie dish.
  • Using a blender, combine the half and half, sugars, eggs, vanilla, salt, and flour. Blend for 30 seconds. Let the better rest while you prepare the berries.
  • If you’re using frozen strawberries, drain the juice and toss berries with 2 teaspoons cornstarch to help absorb some of the remaining juices. If your berries are whole, slice them in half.
  • Place berries, cut sidedown, in your baking dish.
  • Pour the batter over the berries.
  • Bake in the oven for 45 minutes, or until it’s puffed up, browned and a knife inserted into the center comes out clean.
  • Remove the clafoutis from the oven and allow it to cool for a little while, during which time you’ll see it deflate and settle a bit, so have your camera ready as soon as it comes out of the oven.
  • Serve warm or at room temperature, dusted with powdered sugar and whipped cream if desired.

Notes

Because the recipe calls for a small amount of flour, you can easily make it gluten free; just swap an equal amount of brown rice flour.
Now, once you know how to make this batter, it's a perfect blank canvas for almost any fruit you can think of. Cherries, bananas, plums, peaches, nectarines, blueberries, raspberries, and blackberries can all get into the clafouti club. Depending on the season, enjoy sautéed apples and pears, dried figs, raisins, and cranberries. This is an excellent place for thawed frozen fruit to shine; just make sure to drain the liquid off before using them or it will compromise the setting of the custard.
Keyword Dessert, Easter, Eggs, Festive, Mother's Day, Spring, Strawberries, Trifles and Puddings
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