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Simple Strawberry Clafouti


Ever get a last minute sweet tooth and you want something fresh, fast, and satisfying?  It happens to me more than I’d like to admit.  Normally if it strikes and I’m craving chocolate I’d run to pick up my sister’s recipe for Fudgey Brownies….. but if I want something fruity (aka I have a pile of strawberries that need to be used up!) I’m often scrambling for recipes to meet that craving.

This recipe is by roots French, but has none of the fussy complicated instructions most people associate with the cuisine.  It’s rustic and easy, but is also tender and delicate.  Traditionally it’s made with fresh cherries, but… as you can assume correctly I had a ton of strawberries that needed to be used up!  I anticipate in the future I’ll be interchanging that with blueberries and blackberries as well! <3

9 oz. Strawberries sliced and hulled
2 tsp Corn Starch
3 Eggs (room temperature)
1 cup Milk
2/3 cup Flour
1/2 cup Sugar
1 1/2 tsp Vanilla
1/2 tsp Salt
Powdered Sugar

1.  Preheat your oven to 350 then butter a 2 qt. gratin dish liberally.
2.  Coat your cut berries with the cornstarch then place in the bottom of the dish in any pattern you like or randomly.
3.  In a blender/food processor/immersion blender combine milk, eggs, sugar, vanilla, salt, and flour for 20 seconds/till well combined and smooth.
4.  Bake until the top is golden brown, puffy, and set in the center (not wiggly) which is about 50-60 minutes.
5.  Serve warm, with a dusting of powdered sugar!



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