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Strawberry Clafoutis

Strawberry Clafoutis

Recipe Submitted By: bakingmad

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. Here we have subtituted the cherries for strawberries.

Preparation Time	30 minutes
Baking Time	35 minutes
Portions	Serves 4
Skill Level	Easy
Average Rating

Strawberry Clafoutis Ingredients

450 grams	Strawberries fresh, cut in half
100 grams	Golden Caster Sugar (Billington's)
2 grams	Free Range Eggs (Happy Eggs) medium size
25 grams	Butter unsalted
25 grams	Plain White Flour (Allinson Nature Friendly)
0.50 tsp	Pure Vanilla Extract Blend (Nielsen-Massey)
50 ml	JUST MILK full fat
75 grams	Whipping Cream
1 pinch	Salt

This recipe uses

How to make Strawberry Clafoutis

Click on the text to highlight the different stages as you go along,
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Oven setting – 160C (fan), 180C (conventional) gas mark 4
Put the halved strawberries in a bowl and sprinkle over half of the sugar.
In a larger bowl whisk together the remaining sugar, eggs and vanilla extract until soft and creamy.
Melt the butter in a pan until it is soft brown in colour.
Add the flour to the egg and sugar mix and whisk again until creamy.
Slowly add the cream and milk and finally the melted butter and pinch of salt. Mix until all ingredients are incorporated.
Pour the batter into a dish that has been well greased with butter.
Place the halved strawberries cut side down into the batter and bake in the oven for approx 30 to 45 minutes or until the batter is cooked in the middle.