Strawberry Clafoutis Recipe
August, 2015 · By Coryanne Ettiene
If you have not noticed, I’m an a Clafoutis kick lately. Sweet or savory, a week has not gone by when I have not whipped one up and set it on the kitchen table. Don’t let the name fool you, Clafoutis is simply French for baked custard. And this strawberry baked custard or strawberry Clafoutis recipe is just as simple as all the others. Traditionally Clafoutis is made using cherries, but with the end of summer looming and strawberries practically falling from the sky at the supermarket, it seemed only right to sample a strawberry Clafoutis as our back to school breakfast treat.
As I write this, the house is silent, almost empty bar the sound of my tap tap tap on the key board. And the dishes are piled high in the sink from our attempt to re-enter the time honored tradition of the back to school routine. I really should do the dishes, but if I’m honest, I like seeing them here, it reminds me that our kitchen was alive this morning, and somehow comforts me. Granted, by the time I write this, I’ll no doubt be tired of looking at a messy kitchen…but for now, the house smells of baked strawberries and cold milky tea and I love it.
Making a Clafoutis is a simple as whipping up a batter, dropping in the fruit and baking it while you race around doing a million things. Breakfast practically bakes itself. Something traditional pancakes frankly never does. We devour it right from the oven sprinkled with confection sugar, and when we are feeling especially fancy a few sliced almonds for garnish.
- 1/2 cup of all purpose flour
- 1/4 cup of white granulated sugar
- Pinch of salt
- 1 teaspoon of lemon zest
- 2 cups of fresh strawberries
- 1 teaspoon of vanilla extract
- 3 large eggs, room temperature
- 3 tablespoons of melted unsalted butter, cooled
- 1/4 cup of whole milk, room temperature
- dusting of confection sugar
- Pre-heat the oven to 375F. Use a pastry brush to lightly spread butter across your pie dish.
- Add the flour, salt, sugar and zest to a food processor and blitz it for 3o seconds. Then add the butter and blitz again for a few seconds. Transfer to a mixing bowl and hand stir in the eggs until it is nice and smooth.
- Slowly add the milk and vanilla to the batter, and stir until very smooth.
- Blanket the bottom of the pan with fresh strawberries, and then pour the batter across the top. Bake for 35-45 minutes, or until golden brown and cooked all the way through.
- Once fully cooked, removed it from the oven and allow it to cool to room temperature before dusting with confection sugar.
*Note: For this photo I used mini dishes so that everyone had a single serving this morning, if you are doing the same, the only variation from this strawberry Clafoutis recipe above is to reduce the cooking time.