Description
A delicious and easy recipe for strawberry clafoutis with almonds, perfect for dessert lovers.
Ingredients
Scale
- 2 cups (about 300g) fresh strawberries, hulled and halved or quartered depending on size
- 3 medium eggs
- ⅓ cup (67g) granulated sugar
- 1 ⅓ cups (320ml) 2% milk
- 1 teaspoon vanilla extract
- ¼ cup (57g) butter, melted
- ½ cup (65g) all-purpose flour
- ½ cup (30g) sliced almonds, optional, for topping
Instructions
- Step 1: Preheat Your Oven: Set the oven to 350°F (175°C) and allow it to heat completely. This ensures the clafoutis will cook evenly and rise properly.
- Step 2: Prepare the Strawberries: Hull and halve or quarter the strawberries depending on their size. Place half of the strawberries in a single, even layer at the bottom of the greased baking dish. Properly sized berries will cook evenly and provide a flavorful base.
- Step 3: Whisk the Batter: In a mixing bowl, whisk together the eggs and granulated sugar until the mixture is light and frothy. This aeration adds structure to the custard, helping the clafoutis puff up during baking.
- Step 4: Add Milk and Butter: Pour in the 2% milk, vanilla extract, and melted butter. Mix until the ingredients are fully combined to develop a creamy custard texture.
- Step 5: Incorporate the Flour: Gradually add the all-purpose flour while whisking until there are no lumps. Avoid overmixing as it can lead to a dense texture rather than light and airy.
- Step 6: Distribute the Batter: Pour the batter evenly over the strawberries in the baking dish. Scatter the remaining strawberries over the top to ensure every bite includes fruit and flavor.
- Step 7: Add Almonds: If using, sprinkle the sliced almonds evenly over the top of the batter for crunch and nutty flavor.
- Step 8: Bake to Perfection: Place the dish in the preheated oven. Bake for 35 to 40 minutes, or until the clafoutis is set and golden brown on top. The clafoutis should puff slightly with a lightly wobbly center when done.
- Step 9: Cool and Serve: Allow the clafoutis to cool slightly before serving. It can be enjoyed warm or at room temperature. A dusting of powdered sugar is optional to add a subtle sweetness without overpowering the strawberries.
Notes
- Room Temperature: Store the clafoutis in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Cover with plastic wrap or place in an airtight container and refrigerate for up to 5 days to extend freshness.
- Freezing: Wrap portions tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator.
- If the clafoutis does not seem set after 35 minutes, check for a slightly jiggly center which indicates proper doneness.
- If the top browns too quickly, tent the dish with foil after 30 minutes to prevent over-browning and uneven cooking.
- Thoroughly grease the baking dish with butter or oil to prevent sticking and ensure easy serving.
- If strawberries release too much juice, pat them dry with paper towels before layering to keep texture intact.
- Sprinkle sliced almonds evenly on top after pouring batter for a crisp, toasted finish during baking.