May 11, 2015

In the Kitchen: Strawberry Clafoutis


Just like last May, Charlottesville is already feeling like summer. It is supposed to get into the 90's this week and most of the trees are fully bloomed out. This being said, I'm still holding on to spring. I made this strawberry clafoutis a few weekends for the first time and it was delicious. It is a classic french dessert that reminds me of a cross between a pancake and custard. You can top it with almost any fruit (cherries would be delicious) and it comes out golden brown and puffed. It quickly deflates leaving a custard like center. Top it with a little powdered sugar and you have an easy show-stopping spring dessert. 


Strawberry Clafoutis 

1 cup milk 
3 eggs 
1/2 cup sugar 
1 tablespoon vanilla extract 
2 tablespoons melted butter 
1/2 cup flour 
1/2 cup strawberries, halved 
1/4 cup powdered sugar 

Preheat oven to 350 degrees. Grease a cast iron skillet or pie pan. Set aside. 

Whisk together milk, eggs, sugar, vanilla extract and butter until sugar is dissolved. Add flour and whisk until mixture is smooth. 

Pour batter into cast iron skillet or pie pan and top with halved strawberries. Bake for 30-35 minutes until puffed and golden brown. Serve immediately. 





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