When we first came across this recipe, we instantly knew we would be busting out the measuring cups and spoons. We also had a sweet suspicion it would become a favorite! This is a delicious, simple and affordable recipe that can turn an amateur baker into a “Patisserie Chef”. Trust us, if you’ve ever eaten a strawberry crepe, you will devour “Strawberry Clafouti.”. The almond extract is the star ingredient, as it gives the “Clafouti” a lively and warm aromatic sweetness. We’ve compiled a list of ingredients and step-by-step instructions so you can enjoy this wonderful year round treat with family & friends…or alone (hehe).
Recipe Source: HappilyEvaAfter http://happilyevaafter.com/video-strawberry-claflouti-by-the-impatient-foodie/
1 pound of strawberries, sliced or any fruit in season
1 cup of all-purpose flour
1 cup of heavy cream
1 cup of sugar
2 teaspoons of pure almond extract or pure vanilla extract if preferred
A pinch of Salt
Heat oven to 350 degrees
Coat baking dish with butter and sprinkle in a little flour to lightly coat bottom. Add in 1/2 of the sliced strawberries.
In a mixing bowl, pour in the all-purpose flour and sugar. Add a pinch of salt and whisk together all dry ingredients, then create a small well at the center of the mixture and break 2 large eggs into it.
Pour in the whipping cream and the almond extract over the eggs and use a whisk to blend all ingredients together until you have a smooth, pancake like texture.
Pour the mixture into the same baking dish with the sliced strawberries. Add the rest of the strawberries atop and leave it to rest for about 20 minutes before baking in the oven – this will help the texture of the cake become custard like and not chewy.
Bake for about 25-30 minutes or until the Caflouti has a light golden color and the center has set.
Serve warm or at room temperature.
P.S. Many other fruits and berries (pears, apples, cherries, blue berries, etc) could be used too. Add some whip cream or powdered sugar on top or serve it with some ice cream on the side. Some even enjoy it for breakfast with syrup. Let us know how you prefer it! Either way we hope you “Yum On”!