A few days ago I was in the produce section of my local grocery store, where I found a huge sale of locally grown Driscoll’s Strawberries at four 2-pound baskets for $5. It was a whopping
steal deal, because Driscoll’s strawberries normally go for $2.99 a pound. So I snapped up four baskets as I enjoy consuming strawberries in the summer months. I like tossing them in iced cold water with mint and some Basil Seeds for a refreshing drink. I also make Strawberry Ice Cream or I just plain eat them as-is since Driscoll’s produces one of the most sweetest strawberries that I’ve ever tasted. It has been like a whole 12-months since I made that French dessert Clafoutis with strawberries. Because the opportunity presented itself, I decided to make it again to appease my desires for the illustrious strawberry.
Clafoutis is a French Dessert that is usually made with Cherries. It’s a sort of custard-like dessert with some cakey edges and it’s best served warm. I quite adore the strawberry version, because the oven-warmed fresh strawberry is such a comforting taste. The folks at Sunset Magazine through MyRecipes.Com has a super easy recipe for Strawberry Clafoutis that I’ve used for a few years. It’s so easy that even children will have fun making it. Here it is below. I hope that you enjoy making it and eating it.
Strawberry Clafoutis (Serves 4 – 6)
½ tablespoon butter
8 ounces strawberries, hulled and halved lengthwise
2 teaspoons cornstarch
1 cup milk
2/3 cup flour
¼ cup granulated sugar
1 ½ teaspoons vanilla
¼ teaspoon salt
1. 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.
2. In a blender, whirl eggs, milk, flour, granulated sugar, vanilla, and salt 15 seconds. Pour batter over strawberries.
3. Bake until puffed, golden brown, and set in the center, about 50 minutes. Dust with powdered sugar and serve warm.