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.
- 4 eggs, seperated
- 2⁄3 cup sugar
- 6 tablespoons flour
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- 1⁄2 teaspoon salt
- 1 1⁄2 lbs fresh strawberries, halved
- 1⁄2 teaspoon lemon zest
- Cool Whip (optional)
- powdered sugar (optional)
Directions See How It's Made
- Preheat oven to 375. Butter large rectangular dish.
- 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.
- 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.
- 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.