Strawberry Clafouti

My mom made a cherry clafouti for company when I was a little, and I’ve been smitten with the word *clafouti* ever since. Clafouti. CLAH- FOO-TEE. It’s a fun word to say. Go ahead, try it. See what I mean? I wish I could tell you that I was an immediate fan of clafouti, but unfortunately I can’t. When I was a kid, I wasn’t keen on anything that tasted like egg. There was an incident at a Mexican restaurant involving FLAN that totally scarred me. Flan is not the dessert you want to eat on your 9th birthday while you’re wearing an obligatory sombrero, trust me.  So when I tried a hunk of clafouti expecting it to be like cake, I was truly disappointed! Through the maturing process I have learned the beauty of an eggy custard-like cake batter. Isn’t growing up fun?

cut the strawberries

Those gorgeous strawberries I brought back from Driscoll’s found a home in this simple Strawberry Clafouti recipe! The batter required a quick whirl in the blender, much like the Chocolate Dutch Baby I recently made and the strawberries get all roasted and gooey delicious like those dreamy Roasted Strawberries I posted. There’s also no shortage of buttered crispy edges. I love crispy edges! And can we just take a moment for that beautiful spongy middle mixed with a crazy amount of sweet roasted strawberries? I’ve never made anything like it. Sprinkle powdered sugar on a hunk and you can call it breakfast. Or position a scoop of vanilla bean gelato on top and you can call it dessert! Clafouti. Keep saying it. CLA-FOU-TI!

And we’re off!

ingredient party!

Put the cut up strawberries in a bowl & add the cornstarch. Toss well.

cornstarching

Line the bottom of your buttered casserole dish with the strawberries.

line the bottom

Blend the batter ingredients together.

make the batter

Pour the batter over the strawberries. Slowly.

strawberry clafouti for breakfast!

And now you’re ready to put it in the oven.

pour on the batter

It’s done.

fresh from the oven

Now dig right in.

digging in

See that pile of clafouti dusted with powdered sugar?

strawberry clafouti

Well that is pretty much heaven. A dessert disguised as breakfast!

Strawberry Clafouti

Serves 6-8

(recipe from Sunset Magazine)

  • 1/2 tablespoon butter
  • 8 ounces strawberries, hulled and halved lengthwise
  • 2 teaspoons cornstarch
  • 3 eggs
  • 1 cup milk
  • 2/3 cup flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon salt
  • powdered sugar, for dusting

Preheat oven to 350°. Grease a 2-qt. baking or gratin dish with the butter. Toss strawberry halves with cornstarch until evenly coated, then arrange berries, cut side down, in bottom of dish and set aside.

In a blender, whirl eggs, milk, flour, granulated sugar, vanilla, and salt 15 seconds. Pour batter over strawberries.

Bake until puffed, golden brown, and set in the center, about 50 minutes. Dust with powdered sugar and serve warm.

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40 Comments

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  • May 10, 2011

    Yum! What a pretty dessert/breakfast! I promise I don’t normally link my website to those I comment on, but I made a savory chicken clafouti and thought you might like to see it? I’m curious, though, if it is too egg-y for you? Thanks for the great post!
    Courtney
    http://IGAmeals.com/?s=clafouti

    • May 10, 2011

      No worries! I actually have weird thing about eating chicken WITH eggs. Can’t do it :(

  • May 10, 2011

    LOL, well I’ll have to try yours. It looks great!!! Courtney

  • May 10, 2011

    Yum! I might try this after I go berry picking on Sunday!

    • May 13, 2011

      What kind of berries are you picking???

  • May 10, 2011

    Thanks for the recipe !

  • May 10, 2011

    I love clafouti and have made it with pears in the past. I will have to try it with berries now. Looks yummy!

  • May 10, 2011

    oh this looks delightfully easy and delicious. next up for summer picnics for sure.

  • May 10, 2011

    I can’t believe I’ve never heard of this before! Can’t wait to try and make it.

  • May 10, 2011

    I may not have heard of clafouti nor know how to pronounce it but I’m definitely making it!!!

  • May 10, 2011

    This looks so tasty. Love it!

  • May 10, 2011

    Yummm!
    I love clafouti and didn’t realize how easy it is to make. I wonder how this will turn out with gluten free baking flour. I think I will need to experiment this weekend.

  • This looks like the perfect dessert on a Sunday afternoon!

  • May 11, 2011

    Oh, I love these custardy desserts! I make them very often during the summer, using all sorts of stone fruit.

    • May 13, 2011

      There are a few people commenting saying they’ve used pears! I want a pear one!

  • May 11, 2011

    Yummy!
    How do you impose text like this over your pictures? Especially in the random format?
    Love your blog! Its too delish!

    Nams–
    http://cocojito.posterous.com/

    • May 11, 2011

      Thanks! I use photoshop :)

  • Natasha
    May 11, 2011

    Hello Tracey,
    I was just wondering, what is the starch used for? (in this recepie)
    Thanks :)

    • May 11, 2011

      I think it’s to prevent the strawberries from sticking together!

      • Glenn
        June 16, 2011

        I showed this to my aspiring baker friend and she said that it’s probably to prevent the juices of the berries from bleeding all over the batter! She does the same thing with flour to anything she makes with blueberries and it stops Blue Batter Syndrome.

  • I have been so curious since you posted the “sneak peek” picture of this! It looks so delicious, I thought it was a cake like you said. I don’t think I’ve had many egg custdardy based dishes, I’m interested to see if I’d like it!

  • Looks FABULOUS! I love to eat clafouti cold from the fridge at breakfast-time. This one I must try!

    -Carissa

    • May 13, 2011

      ooh. cold. i like that.

  • May 16, 2011

    Oh man, I just bought a ton of strawberries and have been on the lookout for good recipes to use them in. This one certainly looks like it fits the bill!

  • May 16, 2011

    I made this for lunch today. Yum! It turned out fabulous. Thank you so much for the recipe. I have a new love.

    • May 16, 2011

      oooh! did you just eat that for lunch? That’s a nice lunch.

      • May 16, 2011

        I did and I shared some with my client. We both agree it is super easy and well worth making again. Neither of us had even heard of a clafouti before.

  • May 16, 2011

    For some reason, I always end up saying clafouti incorrectly in my head (like clao-foo-tee). It looks so delish!! Also, I have that vanilla but am sadly almost out of it. :(

  • June 6, 2011

    Oh my! I just visited your website and my other fav food blog to see what strawberry recipes were around, and guess what I found?! This wonderful clafouti! Needless to say, it’s in the oven. My daughter and I are about t-20 minutes from tasting it! After reading the comments, I may have to make savory versions and/or other sweet variations! Thanks for the great recipe idears! :P

    • June 6, 2011

      How did it go???!! I kinda wanna try a savory one too now.

  • Natalia
    June 15, 2011

    Just took it out of the oven and it is yummers! How do you store it? Does it keep well?

  • Glenn
    June 16, 2011

    I think I’m going to make this now… also, a note: clafoutis, in the traditional sense, is only made with whole cherries — when other fruit is used, it’s called a flaugnarde. The more you know!

    • June 16, 2011

      Thanks for the info, Glenn! Good to know.

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