How to serve clafoutis

Serve clafoutis on its own or accompany it with fresh strawberries, whipped cream, Mascarpone cheese, a scoop of vanilla ice cream on the side, or drizzle it with maple syrup.

How to store leftover clafoutis

Store leftover clafoutis tightly covered in the refrigerator for up to 3 days.

Strawberry Clafoutis (Clafoutis aux Fraises)

Name: Strawberry Clafoutis (Clafoutis aux Fraises)
Total time: 55 min
Yield: 2
Cuisine: French
Ingredients: 7 oz. (200 g) fresh strawberries; 1 whole large egg; 1 large egg yolk; 1/2 cup + 1 tablespoon (130 ml) whole milk; 1/2 cup + 1 tablespoon (130 ml) heavy cream; 1/3 cup (75 g) granulated sugar; 1/2 pinch of salt; 3 1/3 tablespoons (30 g) corn starch; 1 tablespoon icing (powdered) sugar (optional)

Strawberry Clafoutis (Clafoutis aux Fraises)

Baked strawberry clafoutis in a ramekin.

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5 from 9 reviews

Satisfy your sweet tooth with this easy French dessert - strawberry clafoutis. Seasonal berries baked in a rich, dense custard make a perfect dessert to entertain your guests or treat yourself for breakfast or at any night of the week.

Author: Irina Totterman
Total Time: 55 minutes
Yield: 2 1x
Category: Custards
Method: Baking
Cuisine: French
Diet: Gluten Free

Ingredients

Scale

7 oz. (200 g) fresh strawberries
1 whole large egg
1 large egg yolk
1/2 cup + 1 tablespoon (130 ml) whole milk
1/2 cup + 1 tablespoon (130 ml) heavy cream
1/3 cup (75 g) granulated sugar
1/2 pinch of salt
3 1/3 tablespoons (30 g) corn starch
1 tablespoon icing (powdered) sugar (optional)

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Instructions

Preheat the oven to 390 F/200 C. Grease two 12 oz. porcelain ramekins or one large ramekin with butter and sprinkle with granulated sugar. Wash strawberries under cool water, drain in a colander, and hull them using a strawberry huller. Cut berries into halves or quarters lengthwise and place them at the bottom of the prepared mold/s.
In a mixing bowl, place corn starch, sugar, and salt. Add the whole egg and the beaten yolk and mix with a hand whisk. Incorporate milk, heavy cream, and mix until you obtain a smooth batter. Pour the preparation over strawberries.
Bake for 35 to 40 minutes until puffy and golden brown. Serve warm or cold from ramekins or baking dish. Dust with icing (powdered) sugar.

Notes

Watch the video on how to hull strawberries with a strawberry huller.
Use a blender to make the batter if desired.
To flavor your clafoutis, add 1/2 teaspoon of vanilla extract or rose water.
For more exotic flavor, stir 1/2 teaspoon of shredded coconut into the batter.
If your strawberries are not sweet enough, sprinkle berries with a bit of sugar before adding the batter, and serve your clafoutis sprinkled with icing sugar.

Nutrition

Serving Size: 1 12 oz.. ramekin
Calories: 560
Sugar: 47.5 g
Sodium: 128 mg
Fat: 31.4 g
Saturated Fat: 18 g
Carbohydrates: 65.8 g
Fiber: 2 g
Protein: 8.5 g
Cholesterol: 295 mg

Find it online: https://www.bakinglikeachef.com/strawberry-clafoutis-recipe/