Strawberry Clafouti

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!

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 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

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.