29
Jun

Strawberry season

by HML

It’s strawberry time!  Last year I found this tasty strawberry clafouti recipe in Sunset magazine, and have been eager to make it again this summer with our sweet, tender local fruit.  It is a delicious dessert or brunch.

Strawberry Clafouti

  • 1/2  tablespoon butter
  • 8 ounces strawberries, hulled and halved lengthwise*
  • 2  teaspoons cornstarch
  • 3  eggs
  • 1  cup milk
  • 2/3  cup flour
  • 1/4  cup granulated sugar
  • 1 1/2  teaspoons vanilla
  • 1/4  teaspoon salt
  • Powdered sugar

* While the recipe calls for 8 ounces, I choose to completely fill the bottom of my gratin dish with chopped berries instead of the measured amount, because you really can’t have too many fresh strawberries.

  • Preheat oven to 350°. Grease a 2-qt. baking or gratin dish with the butter. Toss strawberry halves with cornstarch until evenly coated, then arrange berries, cut side down, in bottom of dish and set aside.
  • In a blender, whirl eggs, milk, flour, granulated sugar, vanilla, and salt 15 seconds. Pour batter over strawberries.

All the strawberries the dish can handle, and the batter is ready to be poured.

  • Bake until puffed, golden brown, and set in the center, about 50 minutes. Dust with powdered sugar and serve warm.

Just out of the oven, and dusted with powdered sugar. Yum.

This entry was posted on Tuesday, June 29th, 2010 at 9:33 pm and is filed under flora and fauna. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

2 Responses to “Strawberry season”

  1. Hå
    July 5th, 2010 14:27
    1

    This is as tasty as it looks.

  2. Masha Laurence
    July 6th, 2010 22:17
    2

    It looks delicious! Thank you for the recipe!