Strawberry Clafouti Recipes

Steps:

• Preheat oven to 350°.
• Spray Pam on two, 16 oz baking dishes.
• Rinse, hull and slice strawberries in an egg slicer (leave them a little wet); toss strawberries with cornstarch and 1 tsp sugar until evenly coated; evenly distribute strawberries in bottom of dishes and set aside.
• Whisk eggs, milk and vanilla. Then whisk in ¼ cup sugar, salt, cinnamon, baking powder and flour until frothy and lumps are gone. You can use your blender/food processor.
• Pour batter over strawberries.
• Bake until puffed, golden brown, about 40 minutes.
• Let stand for 10 minutes.
• Dust with powdered sugar and serve warm.

Steps:

• Lightly grease a 25cm/10in round or a 25x20cm/10x8in rectangular pan (ceramic or metal) with softened butter.
• Rinse the strawberries, leaving them a little wet.
• Toss with 1/3 of the caster sugar, then spread them evenly in the bottom of the dish.
• Sift the flour, salt and the remaining sugar into a mixing bowl.
• Make a well in the middle and pour in the beaten eggs.
• Mix well, drawing in the flour from the sides.
• Stir in the milk gradually until you have a smooth batter (You can use a food processor to make the batter).
• Pour the batter into the dish over the strawberries, and bake in a preheated oven at 180°C/350°F for about 35 minutes until lightly browned and puffed up.
• Clafouti is at its best eaten lukewarm; dust with the icing sugar just before serving.
• Serve plain or with some lightly sweetened whipped cream if you're feeling decadent.

Steps:

• Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
• Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
• Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
• Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
• Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)