STRAWBERRY CLAFOUTI
Easy, French, Comfort Food! The batter is much like a crepe mixture and is simply poured over berries and baked until puffed and golden brown. As the berries rise to the top, the bottom layer is in between a cake and custard. I used two, 16 ounce ramekins, but you could also use a baking dish or cast iron pan. Put a sheet of tin foil underneath your baking dish(es) in case the juices from the berries bubble over (so you don't have to clean your oven). In addition to dusting the Clafouti with powdered sugar you can add whipped cream, ice cream, crème fraiche, Reddi-wip®, you name it!
Provided by waterbaby09
Categories Breakfast
Time 55m
Yield 2 16 oz, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Spray Pam on two, 16 oz baking dishes.
- Rinse, hull and slice strawberries in an egg slicer (leave them a little wet); toss strawberries with cornstarch and 1 tsp sugar until evenly coated; evenly distribute strawberries in bottom of dishes and set aside.
- Whisk eggs, milk and vanilla. Then whisk in ¼ cup sugar, salt, cinnamon, baking powder and flour until frothy and lumps are gone. You can use your blender/food processor.
- Pour batter over strawberries.
- Bake until puffed, golden brown, about 40 minutes.
- Let stand for 10 minutes.
- Dust with powdered sugar and serve warm.
Nutrition Facts : Calories 226, Fat 6.1, SaturatedFat 2.6, Cholesterol 148, Sodium 179.7, Carbohydrate 33.8, Fiber 1.7, Sugar 16.8, Protein 8.7
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Joseph Rojas
[email protected]This clafouti was a bit too eggy for my taste. I think I'll try using less eggs next time.
Roselin Ijeoma
[email protected]I'm not a big fan of clafouti, but this recipe changed my mind. It was so light and fluffy, and the strawberries were the perfect addition.
Serdar KHYDYROV
[email protected]This was my first time making clafouti, and I'm so glad I tried this recipe. It was easy to follow and turned out delicious.
Salamy Mustafa
[email protected]I made this clafouti for my kids, and they loved it. It's a great way to get them to eat their fruit.
Mona Doll
[email protected]This clafouti is the perfect balance of sweet and tart. It's a real crowd-pleaser.
Abdii Baalee
[email protected]I'm so glad I found this recipe. It's a great way to use up fresh strawberries.
MDTM TAMIM
[email protected]This recipe is a keeper! I will definitely be making it again.
Marycynthia C Okoye
[email protected]The clafouti didn't rise as much as I expected. I'm not sure what I did wrong.
malk malk
[email protected]This was a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Tabtabtab12 Tabtabtab12
[email protected]I made this clafouti for a special occasion, and it was a showstopper. Everyone loved it!
saugyat lama
[email protected]This is the perfect summer dessert. It's light and refreshing, and the strawberries add a pop of color and flavor.
SRP4 HAKR HAKR
[email protected]I love that this recipe uses almond flour. It gives the clafouti a nice nutty flavor.
PRESHIKA AVODIANUND
[email protected]This turned out great! I used fresh strawberries from my garden, and they were so flavorful in the clafouti.
Arslanqadar280 Arslanqadar280
[email protected]This was my first time making clafouti, and it came out beautifully. The instructions were easy to follow, and the result was a delicious, elegant dessert.
Sudesh Madushanka
[email protected]I've made this clafouti several times now, and it always turns out perfectly. It's my go-to dessert for potlucks and bake sales.
Breadyn Lee
[email protected]This clafouti was a huge hit at my brunch party! It was light, fluffy, and packed with strawberry flavor.