Strawberry Clafouti

Ingredients

1/2 teaspoon butter

3/4 cup all-purpose flour

4 tablespoons granulated sugar

4 eggs

1 1/4 cups milk (2 percent or fat-free)

1/4 cup creme de cassis (substitute Chambord or raspberry purée)

2 tablespoons plain yoghurt or sour cream

4 tablespoons honey

4 cups sliced ripe strawberries

Confectioners' sugar

Sprigs of mint for garnish

Scoops of your favourite ice cream

 

Recipe

• Preheat the oven to 375 degrees F. Butter a 10-inch cake, quiche or tart pan that is at least 2 inches deep and does NOT have a removable bottom. Set aside.
• In a mixing bowl, combine the flour and sugar.
• In a separate bowl, mix together the eggs, milk, creme de cassis, yoghurt and honey until smooth.
• Slowly incorporate the egg mixture into the flour and sugar mixture, stirring until smooth but not overworked.
• Add one-third of the batter to the tart pan and place on the lower rack of the oven.
• Cook until it starts to firm, about 10 minutes.
• Remove from the oven and flatten, if necessary, to make room for the remaining mixture.
• In a separate large bowl, combine the strawberries and the remaining batter.
• Pour into the tart pan over the existing batter and finish baking until solid and golden, about 40 minutes.
• Remove from the oven and cool on a wire rack.
• Cut into pie-shaped wedges and place in the center of serving plates.
• Sprinkle the plate and clafouti with confectioners' sugar. Garnish with a sprig of mint and serve with your favourite ice cream.

 

 

 

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