Clafoutis With Strawberries. Step-by-step Recipe With Photo

Clafoutis (French: clafoutis) is a classic French summer dessert that is very similar, in my opinion, to a sweet omelet. You can make clafoutis with strawberries, garden strawberries or wild berries, the main thing is that they are sweet, ripe and there are a lot of them! The principle of preparation is quite simple - pour a layer of berries with a sweet omelet and bake in the oven until golden brown.

Clafoutis can also be cooked outdoors without an oven. In this case, you will need a frying pan with a thick bottom and a non-stick coating, which is tightly closed with a lid; you need to cook over low heat.

Be sure to pour the dessert with strawberry sauce, garnish with fresh mint, add whipped cream or sour cream.

In summer, when it is hot and there is no energy to bake time-consuming pies, you can always please your family and friends with this simple dessert, which, by the way, when it cools down, becomes even tastier!

• Servings: 4
• Cooking time: 35 minutes

Ingredients for making strawberry clafoutis:

• 400 g ripe strawberries
• 200 ml heavy cream or milk
• 40 g premium wheat flour
• 15 g cornstarch (you can use potato)
• 4 g baking soda (or baking powder)
• 100 g sugar
• 120 g softened butter
• 2 eggs
• 1 teaspoon ground cinnamon

Method for preparing clafoutis with strawberries

In a deep bowl, grind fine sugar and soft butter until fluffy. Separate the yolks from the whites. Add the yolks one by one to the mixture of sugar and butter and grind thoroughly again until smooth.

Combine cornstarch and wheat flour. Add baking soda, you can replace it with baking powder. Mix dry ingredients with whipped butter, sugar and yolks.

Add cream. If you want a lower-calorie version of the clafoutis, replace the cream with low-fat milk.

Whisk two proteins in a blender until soft peaks. Then carefully mix the whipped whites into the dough, trying to preserve the airy protein foam. The air bubbles in the whites will make the dough feel light and tender. The consistency of the finished dough for clafoutis should be the same as for thin pancakes, that is, rather runny.

Grease the baking dish with butter, lightly sprinkle it with wheat flour. Any ripe strawberry is suitable for clafoutis; it is not necessary to prepare this dessert from selected berries. We clean the berries from the stalks, wash, dry and put in a mold. We fill the bottom of the form completely, leaving no empty spaces. Sprinkle the strawberries lightly with wheat flour so that the juice that comes out during baking does not spread in different directions.

Pour the finished dough onto the strawberries. Shake the mold slightly so that it fills in the voids between the berries.

Sprinkle the clafoutis with ground cinnamon. Use a fine sieve to spread the cinnamon evenly over the surface of the dough.

We bake the clafoutis in an oven preheated to 165 degrees on the middle shelf for about 30 minutes.

This dessert can be eaten hot, but I recommend chilling it and serving it with whipped cream or strawberry sauce.