Strawberry Clafouti
Photo: Annabelle Breakey; Styling: Karen Shinto
Yields Makes 4 to 6 servings Prep and Cook Time 1 hr 15 mins

As easy to make as a pancake, this classic French dessert from the Limousin region involves pouring a simple batter over fresh fruit (typically cherries) and baking until puffed and golden brown. The fruit rises to the top, leaving a soft layer whose texture falls somewhere between custard and cake.

How to Make It

Step 1
1

Preheat oven to 350°. Grease a 2-qt. baking or gratin dish with the butter. Toss strawberry halves with cornstarch until evenly coated, then arrange berries, cut side down, in bottom of dish and set aside.

Step 2
2

In a blender, whirl eggs, milk, flour, granulated sugar, vanilla, and salt 15 seconds. Pour batter over strawberries.

Step 3
3

Bake until puffed, golden brown, and set in the center, about 50 minutes. Dust with powdered sugar and serve warm.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 1/2 tablespoon butter
 8 ounces strawberries, hulled and halved lengthwise
 2 teaspoons cornstarch
 3 eggs
 1 cup milk
 2/3 cup flour
 1/4 cup granulated sugar
 1 1/2 teaspoons vanilla
 1/4 teaspoon salt
  Powdered sugar

Directions

Step 1
1

Preheat oven to 350°. Grease a 2-qt. baking or gratin dish with the butter. Toss strawberry halves with cornstarch until evenly coated, then arrange berries, cut side down, in bottom of dish and set aside.

Step 2
2

In a blender, whirl eggs, milk, flour, granulated sugar, vanilla, and salt 15 seconds. Pour batter over strawberries.

Step 3
3

Bake until puffed, golden brown, and set in the center, about 50 minutes. Dust with powdered sugar and serve warm.

Step 4
4

Note: Nutritional analysis is per serving.

Strawberry Clafouti

Search All of Sunset's Recipes