Author: Nicole
- ¼ cup (1/2 stick) unsalted butter, divided
- 1-1/2 pint (3 cups or 20 ounces) fresh strawberries
- ½ cup all-purpose flour (or gluten-free flour)
- ⅓ cup whole blanched almonds
- ½ cup sugar
- 1 tablespoon cornstarch
- A pinch of salt
- 3 large eggs
- ¾ cup milk
- 1 tablespoon light rum (optional)
- Powdered (confectioners’) sugar for dusting
- Vanilla ice cream or freshly whipped cream for topping
- Preheat oven to 350°F. Grease an 8-inch-square glass or ceramic baking dish with one tablespoon of the butter.
- Melt remaining butter in a small heavy-bottomed saucepan over medium heat (or in a small bowl set in the microwave for a 60 to 90 seconds) and set aside.
- Rinse the strawberries under cool water (do not soak or they will loose some of their flavor). Drain in a colander for a few minutes. Gently pat dry with a clean dishtowel.
- In a food processor or blender, mix together flour and almonds until finely ground. Add sugar, cornstarch and salt and mix again.
- Add eggs one by one, mixing thoroughly after each addition.
- Pour in melted butter, milk and rum (if using). Mix until well blended. The mixture will be thin, like crepe batter.
- Hull strawberries, cut in halves or quarters depending on their size and arrange in a single layer in the prepared dish. Drizzle batter over the strawberries.
- Place the dish in oven to bake for 40 minutes, until puffy and set.
- Transfer dish to a rack. Let cool to room temperature. Sprinkle with powdered (confectioners') sugar. Serve directly from the baking dish.
Recipe by Riegl Palate at https://www.rieglpalate.com/strawberry-clafoutis/
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