Strawberry Clafouti

READY IN: 45mins
Recipe by Meredith .F

From Wiliams Sonoma...originally called for cherries but since no one I know likes them I substituted strawberries. However, I have since learned almost any fruit will do! Everyone I served this to has LOVED this!! And so simple too!

Top Review by Paris D

Very good. However, it isn't necessary to spend 8 minutes waiting for ribbons to appear in the yolks. I did it for about 45 seconds and it came out just fine. Also, after tossing the strawberries with the sugar and lemon zest, I placed them cut-side-down in the tart dish I used and just poured the batter over them, as this is how I've always seen clafouti done and I think it looks less chaotic when served. It turned out fantastically. Thanks for posting.

Ingredients Nutrition

Directions

  1. Preheat oven to 375. Butter large rectangular dish.
  2. In large bowl, combine egg yolks and 1/3 cup sugar; beat with handheld mixer until ribbons form-about 8 minutes. Add flour, vanilla & cream. Reduce speed to low; beat until completely blended, stopping mixer occasionally to scrape down sides of bowl.
  3. In small bowl, using handheld whisk, beat egg whites & salt about 30 seconds. Add whites to batter; beat with mixer on low speed until incorporated-approx. 1-2 minutes.
  4. Preheat prepared baking dish in oven 4-5 minutes. In bowl, stir together strawberries, 1/3 cup sugar & lemon zest. Remove pan from oven. Pour in berries; top with batter. Bake until clafoutis is set in middle-approx. 30/35 minutes. Serve warm with a sprinkle of powdered sugar & a dollop of whipped cream, if desired.

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