Some call this something in between a cake and a custard. I call it a huge baking success. I baked these Strawberry and Almond Clafoutis pronounced (kla-foo-TEE) out of nothing. Okay, not really, because I had all the ingredients at home, so it feels it was not much of a hard work.
- One fourth cup melted unsalted butter
- Half cup granulated sugar
- One cup fresh strawberries
- Half cup all-purpose flour
- One-third cup almonds
- 1 tablespoon cornstarch
- pinch of salt
- 3 large eggs
- Three-fourth cups milk
- Half teaspoon vanilla extract
- Half tablespoon confectionerâs sugar (now that I did not have. I just powdered some ordinary sugar and used it).
- Wash the strawberries and drain in a colander. Pat dry with paper towels. Hull the strawberries and slice them lengthwise.
- In a blender, add the flour and almonds and grind finely. Add the cornstarch, pinch of salt and blend again. Crack the three eggs into the flour mixture and whirl again, adding the milk and melted butter to get a smooth crÃªpe-like batter. With little butter on your fingertips, grease the ramekins. If you donât have ramekins use a gratin or an eight inch baking dish. Create a layer with the strawberries in each greased ramekin. Pour the batter dividing it equally into the ramekins. I used up all four of mine with the quantity of batter I made today.
- Preheat oven to 350Â°F. Bake the Clafoutis for about 45-50 minutes. They would have set by then and puffed up nicely. You will see their edges browned.
- Serve them while they are still warm, either with more strawberries on top or with some ice cream or with crÃ¨me fraiche.
- I dusted them with some homemade powdered sugar and topped them with some more slices of strawberries.
|Amount Per Serving||%DV|
|Serving Size 104g|
|Recipe makes 4 servings|
|Calories from Fat 64||58%|
|Total Fat 7.23g||9%|
|Saturated Fat 3.3g||13%|
|Trans Fat 0.0g|
|Total Carbs 6.14g||2%|
|Dietary Fiber 0.7g||2%|