Classic French Clafoutis with Strawberries (No Cream)
Classic French Clafoutis with Strawberries (No Cream)
Indulge in a Delightful Strawberry Clafoutis: A Simple, Cream-Free French Treat
Traditionally, French clafoutis features cherries. However, when cherries are out of season or costly, strawberries offer a vibrant and delicious alternative. This recipe presents a simplified version of clafoutis, brimming with fresh strawberries and made with high-fat milk (whole milk) instead of cream, resulting in a wonderfully rich and smooth dessert. Enjoy the delightful contrast of a slightly crisp exterior and a tender, pudding-like interior!
For the Clafoutis- About 150g fresh strawberries
- 2 large eggs
- 20g cake flour (or all-purpose flour)
- 15g cornstarch
- 200g high-fat milk (whole milk)
- 35g granulated sugar
For the Baking Dish- Melted butter, for greasing
- Granulated sugar, for dusting
- Melted butter, for greasing
- Granulated sugar, for dusting
Cooking Instructions
Step 1
Gently wash about 150g of fresh strawberries. Sprinkle them with 1 teaspoon of sugar and 1 teaspoon of honey. Let them sit for a few minutes; this helps to draw out their natural sweetness and aroma.
Step 2
Prepare your baking dish by generously greasing the inside with melted butter. Once coated, lightly dust the buttered surface with granulated sugar. This step not only prevents sticking but also adds a subtle caramelized flavor and a lovely texture to the finished clafoutis.
Step 3
In a medium bowl, sift together the cake flour (or all-purpose flour) and cornstarch. This ensures a lump-free, smooth batter. Add the 35g of granulated sugar to the sifted dry ingredients and whisk them together thoroughly. This forms the base of your clafoutis batter.
Step 4
Crack the 2 large eggs into a separate bowl and whisk them lightly. For an extra smooth batter, strain the beaten eggs through a fine-mesh sieve. This removes any chalazae (the white stringy bits) and ensures a silky texture.
Step 5
Now, combine the dry ingredients from step 2 with the strained egg mixture from step 3. Whisk gently until just combined and no dry streaks remain. Be careful not to overmix, as this can develop gluten and make the clafoutis tough. Finally, gradually whisk in the 200g of high-fat milk (whole milk) until you have a smooth, pourable batter.
Step 6
Pour the prepared batter into the prepared baking dish (from step 1). Arrange the marinated strawberries (from step 0) attractively over the batter. Place the dish in a preheated oven set at 180°C (350°F) and bake for approximately 40 minutes, or until the clafoutis is golden brown and set. Baking time may vary slightly depending on your oven.
Step 7
As the clafoutis bakes, you might notice some liquid pooling around the strawberries, making the batter appear slightly loose. Don’t worry! This is perfectly normal. The clafoutis will firm up considerably as it cools, and much of this excess moisture will evaporate. The baked result will be beautifully tender.
Step 8
A visual of the golden-brown clafoutis straight from the oven.
Step 9
For an extra touch of texture, sprinkle a little more sugar over the top of the warm clafoutis. It’s delightful served immediately while warm, offering a soft, pudding-like consistency. However, it’s also delicious served at room temperature or chilled, when it becomes firmer and more cake-like. This clafoutis pairs wonderfully with a cup of black tea or a glass of milk. If you desire perfectly clean slices, it’s best to let the clafoutis cool completely before cutting.
