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Today I bring to you something I had not heard of until a few months ago. Something I am kind of sad I had not heard of before that, because dang, it's pretty delicious.
Something called... clafoutis.
Clafoutis. Say that three times fast. Clafoutis clafoutis clafoutis. It's hard. Sometimes I want to call it caflouti, but that's not right. Clafoutis!
Okay. I'll stop. The word will stop having any meaning if we keep going like this. What exactly is this stuff, you wonder? It's kind of.. custardy. Mine is not as eggy as you might find a traditional clafouti, because I, gasp, used cream instead of milk! Well sorry, I don't like baked treats to taste like egg. And I had cream I needed to use. So there! But you're welcome to use milk instead. It just won't be as substance-y. It'll be more like flan, okay? So if you like flan, then hey, go there. If you don't, then hey, use some cream!
Strawberry Clafoutis
- 8 ounces strawberries, hulled and halved lengthwise
- 2 tsp cornstarch
- 1 Tbsp sugar
- 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup sugar
- 3 whole eggs, beaten
- 1 1/2 cups heavy cream
- 1 tsp vanilla
Preheat oven to 375F. Grease a baking dish with butter (I just used a pie pan). Toss strawberry halves with cornstarch until evenly coated, then arrange berries, cut side down, on the bottom of the dish. Sprinkle with 1 Tbsp sugar. Set aside for now.
Whisk together flour, salt, eggs, sugar, milk, and vanilla until smooth. Pour over the top of the berries.
Bake for 45 minutes or until poofy and no longer overly jiggly. Remove from oven and allow to cool for at least 10 minutes. Serve with freshly whipped cream.
In pictures:
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Lists
Strawberry Clafoutis
Today I bring to you something I had not heard of until a few months ago. Something I am kind of sad I had not heard of before that, because dang, it's pretty delicious.
Something called... clafoutis.
Clafoutis. Say that three times fast. Clafoutis clafoutis clafoutis. It's hard. Sometimes I want to call it caflouti, but that's not right. Clafoutis!
Okay. I'll stop. The word will stop having any meaning if we keep going like this. What exactly is this stuff, you wonder? It's kind of.. custardy. Mine is not as eggy as you might find a traditional clafouti, because I, gasp, used cream instead of milk! Well sorry, I don't like baked treats to taste like egg. And I had cream I needed to use. So there! But you're welcome to use milk instead. It just won't be as substance-y. It'll be more like flan, okay? So if you like flan, then hey, go there. If you don't, then hey, use some cream!
Strawberry Clafoutis
- 8 ounces strawberries, hulled and halved lengthwise
- 2 tsp cornstarch
- 1 Tbsp sugar
- 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup sugar
- 3 whole eggs, beaten
- 1 1/2 cups heavy cream
- 1 tsp vanilla
Preheat oven to 375F. Grease a baking dish with butter (I just used a pie pan). Toss strawberry halves with cornstarch until evenly coated, then arrange berries, cut side down, on the bottom of the dish. Sprinkle with 1 Tbsp sugar. Set aside for now.
Whisk together flour, salt, eggs, sugar, milk, and vanilla until smooth. Pour over the top of the berries.
Bake for 45 minutes or until poofy and no longer overly jiggly. Remove from oven and allow to cool for at least 10 minutes. Serve with freshly whipped cream.
In pictures:
I apologize for the blurriness of this photo. I could not tell when I took it.
The topping ingredients all whisked together.
That's one full pie dish.
Oh my. It bakes right up over the edges.
You let it sit for a bit, and it does this deflating thing. Not as pretty, but better tasting.
Clafoutis!
This stuff? This stuff is yummy. I highly recommend it, I do I do. In fact, I'm going to go eat some now. Hello clafouti, nice to see you again. You are so versatile in your dessert or breakfast-ness!
- Peanut Butter Ice Cream Pie
Recently, I tried to make a peanut butter pie that was more of a pastry cream filling, you know, without cool whip. Alas, it didn't set up in the fridge. But lo, when I put it in the freezer? What do you know - I actually made peanut butter ice cream...
- Strawberry Shortcake
Growing up in Portland, sometimes we would head over to this one restaurant that was famous for its strawberry shortcake. The restaurant in question is called Tebo's, and it's kind of almost an assembly line situation. You go in, wait in line...
- Summer Berry Bundt Cake
Do you know what is great about summer? I'm not going to say the sun, because 1) I live in Los Angeles, it's always sunny, and 2) I'm not a sun person. So why do I live in Los Angeles?! I wonder that sometimes too! No, what I love is cheap...
- Strawberry Shortcakes
It's strawberry season, friends. You know what that means - tons of strawberries for cheap prices. Which means, if you're like me and live by yourself, you've got to start using those babies up in recipes before they go bad. Because bad strawberries...
- Gooey Butter Cake
First of all, I'd like to wish all of my fellow part-Irish homies a Happy Saint Patrick's Day! Slainte! I'm some percentage of Irish, who knows how much, and I just happened to study abroad there as well. Ah, Galway, I miss ya dear. Alas,...