Clafoutis (pronounced kläfo͞oˈtē) is a tart made of fruit that’s baked in a batter. It isn’t quite a cake and it isn’t quite a custard, but something in between the two. And it’s fabulous!
Since strawberries are in season and super delicious right now, I decided to make a Strawberry Clafoutis. Because the berries are so sweet, very little sugar is needed and, as the juicy, red berries bubbled over in the oven, I couldn’t help but think that this dish looks just as wonderful and decadent as it tastes.
Give it a try, while the berries are in season. You will not be disappointed!
Clafoutis (pronounced kläfo͞oˈtē) is a tart made of fruit that’s baked in a batter. It isn’t quite a cake and it isn’t quite a custard, but something in between the two. And it’s fabulous, especially when made with ripe and juicy strawberries!
- 2 cups strawberries, sliced
- 4 Tbsp. granulated sugar
- 1/4 cup all-purpose flour (gluten-free flour may be used)
- 1/4 tsp. salt
- 1 cup sour cream
- 2 Tbsp. butter, melted
- 1 tsp. orange zest
- 3 eggs
Preheat oven to 400 degrees.
Place 4 individual baking dishes (1-2 inches deep) on a large baking sheet and spray the dishes with cooking spray to prevent sticking.
In a medium bowl, toss strawberries with 1 tsp. sugar and set aside.
In another bowl, whisk the remaining sugar, flour and salt. Add eggs and whisk to combine. Add sour cream, melted butter and orange zest and continue to whisk.
Divide the berries among the 4 baking dishes. Top with equal portions of the batter.
Bake for 20-25 minutes, until puffed and just starting to brown.
Let cool for about 10 minutes and serve warm.
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