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!
- 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.
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.
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!