Strawberry Clafouti
Photo: Annabelle Breakey; Styling: Karen Shinto
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.
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