All Things Supercinski

It’s that time of year again, when strawberries are affordable at the grocery store. I’ve been embracing it wholeheartedly by making my favorite spring/summer dessert: Strawberry Clafoutis. It sounds fancy, but it is basically a strawberry crepe baked in a dish. As you can tell from my photo, I can’t resist eating it and tend to eat much more than my share. I originally found the recipe here, so I must give credit where credit is due, and boy is it due here!

Strawberry Clafoutis
Serves 6 (or in our case, me with a small helping for Thomas)

1/4 cup (1/2 stick or 2 ounces) unsalted butter
1 1/2 pint (3 cups or 20 ounces) fresh strawberries
1/2 cup all-purpose flour
1/3 cup whole blanched almonds
1/2 cup granulated sugar
1 tablespoon cornstarch
A pinch of salt
3 large eggs
3/4 cup milk
1 tablespoon light rum (optional)
Confectioner’s sugar

Preheat the oven to 350 degrees F and grease an 8-inch-square glass or ceramic baking dish (or 6 1-cup ramekins for a more elegant presentation) with one tablespoon of the butter. Melt the remaining butter in a small heavy-bottomed saucepan over medium heat (or in a small bowl set in the microwave for a few seconds) and set aside.

Rinse the strawberries under cool water — do not soak or they will loose some of their flavor. Drain in a colander for a few minutes, and gently pat dry with a clean dishtowel.

In a food processor or blender, mix together the flour and almonds until finely ground. Add the sugar, cornstarch and salt, and mix again. Crack in the eggs one by one, mixing thoroughly after each addition. Pour in the melted butter, milk and rum if using, and mix again until well blended. The mixture will be thin, like crepe batter.

Hull the strawberries, cut in halves or quarters depending on their size, and arrange in a single layer in the prepared dish or ramekins. Drizzle the batter over the strawberries, and put the dish in the oven to bake for 40 minutes (30 minutes if you use ramekins), until puffy and set.

Transfer dish to a rack, and let cool to room temperature. Sprinkle with confectioner’s sugar, and serve directly from the baking dish or ramekins. Be careful, this stuff is addicting!

This entry was posted on Wednesday, April 18th, 2007 at 3:05 pm and is filed under Home Life. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.