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It is easy to whip up a dish of rustic clafoutis. Clafoutis is baked crepe batter with fruit. A little bit heavier than Dutch Baby, nevertheless it is delicious. Because the fruit will rise to the top, clafoutis is most picturesque when baked with red coloured fruits such as berries and cherries.

2 cups strawberries
1/4 cup sugar
cooking spray
1 Tbsp cornstarch
2 tsp butter
3 eggs
1-1/4 cups milk
1/2 cup flour
4 Tbsp sugar
1 Tbsp grated orange rinds
1 Tbsp pure vanilla extract
1 pinch salt
icing sugar for dusting

• Wash, hull and halve the strawberries. Let them drain.
• Place in a bowl and toss with 1/4 cup of sugar.
• Let the strawberries rest at room temperature for a couple of hours.
• Drain and set them aside.
• Preheat the oven at 350F.
• Spray a 2-litre baking or gratin dish with cooking spray.
• In a medium sized bowl, toss the strawberry halves with cornstarch.
• Arrange the berries, cut side down, in the prepared dish.
• Dot the strawberries with the butter and set aside.
• Whisk together the eggs, milk, flour, sugar, orange rinds, vanilla, and salt.
• Pour the batter over the strawberries.
• Bake for an hour or until set in the center.
• Dust with icing sugar and serve warm.


  1. I never make clafoutis with strawberries (actually I never cook strawberries, apart from jams because they somehow disappear raw or end up in cold desserts), but this one looks fabulous. I usually make clafoutis with cherries and mirabelles.

  2. The custard looks amazingly rich and creamy.

  3. Thank you ladies.

    Sissi, if we only ate them them when in season, I don't think I would have the heart to cook them either.

  4. I could just stay on your blog all day, and keep marking down every recipe of yours to make...seriously!
    Beautiful Strawberry Clafoutis, love the creamy texture, and the amazing flavors of the strawberries!

  5. Thank you Elisabeth




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