Strawberry Clafouti – Breakfast or Dessert?

I am not really fond of baking. I wish I was but somehow most of my creations end up “not-so-good.”  It might be because I don’t really fancy measuring when I cook.  Nonetheless, since having Ria I have been baking more regularly. It is easier to involve children in baking (maybe, because the end product is more desirable to kiddie tastebuds?).  Measuring is fun with kids and teaches them not only cooking, but basic math as well.

We took a stab at a clafouti with strawberries (traditionally made with cherries) recently and it was a pretty simple and turned out OK.  The batter is like a pancake batter which is then poured over fresh fruit and baked till puffed and golden.  Easier than pancakes – which made me think this could be made for brunch/breakfast with whipped cream and possibly even syrup since it isn’t very sweet.  The addition of ice-cream or some cream fraiche would make this a divine dessert.  Perhaps, peaches and plums are next.

Strawberry Clafouti – adapted from Sunset Magazine

As easy to make as a pancake (and less work), this is a classic French dessert from the Limousin region.  The fruit rises to the top, leaving a soft layer whose texture falls somewhere between custard and cake.  Ria made me add some chocolate chips to half of it….for some of us, dessert must have chocolate!!

Serves 4 to 6

  • 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 (I might add a little more next time I make this)
  • 1 tbsp  vanilla
  • 1/4  teaspoon salt
  • Powdered sugar (for dusting on top)

1. 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.

2. In a blender, whirl eggs, milk, flour, granulated sugar, vanilla, and salt 15 seconds. Pour batter over strawberries. (We just used a whisk – more fun for kids and easier clean-up)

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

16 thoughts on “Strawberry Clafouti – Breakfast or Dessert?

  1. Heavenly, deliciousness. Well I don’t care I can eat that for breakfast and dinner too. Looks so good with those fresh strawberries. Any thing between custard and cake is right up my alley.

  2. I have never made a clafouti, but now I just might try. Esp. with so much fantastic fruit coming our way this time of year. And…. I just love the word “clafouti”.

  3. Thanks for comment on my site. :)) I love your whimsical blog. It is soo cute.

    Its funny but Iwas just looking at clafoutis over a few blogs a couple of days ago and whn i saw yet another one on yours I am beginning ot think perhaps my next baking destiny is a clafoutis. i must get some local fruits though. Cherries are expensive here and beginning ot dissappear off teh shelves slowly but surely.

    thanks for the inspiration Simran :))

  4. Wow it looks so amazing. I made orange clafouti a month ago. I think it’s time to try another one with strawberry like in this recipe 🙂

  5. This is on for tonight, with peaches and blueberries. I made cherry once a long time ago and pitting the cherries was not fun. Glad you brought this to mind again with alternative fruits.

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