Strawberry Clafoutis
Author: Nicole
Ingredients
  • 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
Instructions
  1. Preheat oven to 350°F. Grease an 8-inch-square glass or ceramic baking dish with one tablespoon of the butter.
  2. 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.
  3. 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.
  4. In a food processor or blender, mix together flour and almonds until finely ground. Add sugar, cornstarch and salt and mix again.
  5. Add eggs one by one, mixing thoroughly after each addition.
  6. Pour in melted butter, milk and rum (if using). Mix until well blended. The mixture will be thin, like crepe batter.
  7. 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.
  8. Place the dish in oven to bake for 40 minutes, until puffy and set.
  9. Transfer dish to a rack. Let cool to room temperature. Sprinkle with powdered (confectioners') sugar. Serve directly from the baking dish.
Notes
Use Cup4Cup Multipurpose Flour in place of all-purpose flour to make it gluten-free.
Recipe by Riegl Palate at https://www.rieglpalate.com/strawberry-clafoutis/