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This recent cold snap at the onset of winter has got me in a mood to bake. And it just seems so right for clafoutis. even though it’s more of a spring dessert. And obviously strawberries in Australia are more of a summer fruit. But it seems like my body just cries for this French baked custard dessert in the colder months and not forgetting that the smell of baked strawberries is simply divine.
Now before the most ardent of linguists speak, I’m well aware that traditionally a clafoutis that uses fruits other than cherries should really be called a flognarde or flaugnarde. But clafoutis just rolls off my tongue so elegantly while flognarde (I defy you to say that without smiling) just sounds like a gargle from the back of my throat.
Whether it’s called a clafoutis or flognarde, try it with prunes, apples, blackberries, blueberries or, of course, cherries. Bear in mind that strawberries emit a bit of water so make sure you drain and dry them as much as you can. Either way, it’s the perfect cold weather antidote. Devilishly simple and oh so good, be sure to serve it warm right from the dish.
Strawberry Clafoutis
Ingredients
300gm strawberries – washed, hulled and halved or quartered (depending on the size)
2 eggs
80g plain flour
80g butter, melted and cooled
60g granulated sugar (and extra to dust over the clafoutis)
150ml cold milk
1 tsp vanilla extract
1 Tbl rum or strawberry liqueur (optional)
Method
Preheat oven to 200°C and grease generously a 20cm baking dish.
Very lightly beat the eggs in a bowl and add the flour. Whisk in the melted butter and mix in the sugar and milk gradually. Add the extract and liqueur if using and mix.
Spread the strawberries in a layer in the baking dish and pour the batter over it.
Bake for 10 minutes, then lower oven temperature to 180°C and bake for a further 25 minutes or so. To check if it’s ready, gently stick in the tip of a knife. It’s ready when it comes out cleanly and smoothly.
Dust clafoutis with granulated sugar, rest for a few minutes then serve warm.
Recipe adapted from Michel Roux.
{ 14 comments… read them below or add one }
So sorry you're going through winter right now but at least it makes for some beautiful baking weather! And beautiful berries!
Over here its summer and I rather go to the beach then slave in the kitchen lol!
That looks divine! Now, I'm in the mood to bake.
your tart looks great! love your photos too!
Looks delicious! I had some of the sweetest strawberries the other day. Looks like you got your blog fixed and no more white text!
Another delicious creation! Glad to see your blog is back in action :)
Your clafoutis looks delicious and so pretty. I have a basket of berries that need to be baked. This is the perfect dessert!
That looks like such a great winter dessert. I like it with the strawberries too, so pretty! And yay you managed to fix the template!
Mmmm looks so good! You are the second Austrailian blogger who says it is winter over there! Winter in Australia? I thought Australia never had any winters? Do you have snow and ice too? The dutch strawberries are sooo gooddd at the moment. Here it is spring…but it rains :(
xxx Bar.
Ooh yuummm and cute spoon hee hee Is it supposed to be a diet spoon :P?
Also I see you got chin chin too… that's hmmmm…haha
yay you got the background to work hehe.
MMMMMM this looks soo good! and its a winter deserttt even better! ^_^ If only i had the baking touch. Everything i try to bake never looks or turns out as perfect as your photos illustrate.
It's just become strawberry season in Illinois and I'm rolling in them! Having eaten almost 5 pints fresh and made a pie (all in the last week), I'm ready to try something new. Your clafoutis/flaugnarde looks like heaven in a pie plate.
I've found that when substituting strawberries in a recipe that calls for dryer fruits, I can cut back on the moisture if I slice my berries several hours ahead of time, toss them with a bit of sugar, and let them sit and drain. Most of the sugar stays in the juice, but it does sweeten the berries slightly. Plus, the drained juice is absolutely perfect as a base for cocktails!
Hmmmm looks delicious!!
I'd even drizzle condensed milk on that Hmmmmm
Yum! Baked desserts are definitely on my menu this winter, I just have to remember clafoutis, or flognarde(hehe), as it were.
I like your new layout too, lighter and brighter :)
Hi Francesca – ah the old silver lining! You know what? If I were you I'd be at the beach now too!
Hi lisaiscooking – it's the constant curse of reading food blogs isn't it? :)
Hi FOOD IS LUV – thank you very much xx
Hi Megan {Feasting on Art} – Thank goodness and let's hope for smooth sailing from now on!
Hi Betty – So am I! Thanks lovely :)
Hi lisa (dandysugar) – thanks very much! Now go forth to those berries lol!
Stephcookie – Yay indeed! Nothing like dessert to celebrate battling with htmls all day!
Hi Dutch girl bakes – We have very hot summers and believe quite chilly winters (though never as cold as Northern Hemisphere of course!). There are many parts in Australia that does snow, in fact, the nearest ski fields to me are only a 3hr drive away!
Hi FFichiban – hehe no, but it's the nicest spoon I have :/ Lol I'm glad you explained what you meant by 'chin-chin' cos you had me scratching my head there!
Hi Leona – I sincerely doubt that! I'm sure you can work wonders in the kitchen!
Hi Paige at The Spice House – oh you lucky thing! And what an excellent tip! Thank you very much :)
Hi Yas – hehe good tip but I eat condensed milk out of the can with a spoon so um, there's never any left for dessert!
Hi Lili – hehe I just stick with clafoutis. It doesn't sound like a phlegm cough if I say it! Thanks sweetie!