Strawberry clafoutis

Ingredients

• 250 gStrawberries
• 3Eggs
• 100 gSugar
• 90 gPlain flour
• 200 mlMilk
• 100 mlCream
• 20 gButter
• to tasteIcing sugar
• to tasteSalt

Instructions

1. 1

   Prepare strawberries

   Wash the strawberries, remove their stalks and cut them in half or into quarters, depending on their size.

2. 2

   Whisk the eggs

   In a bowl, beat the eggs with the sugar until pale and frothy. Sift in the flour, add a pinch of salt and mix thoroughly to prevent lumps.

3. 3

   Make the batter

   Gradually mix in the milk and cream, stirring until the batter is smooth and even.

4. 4

   Arrange the fruit

   Butter an ovenproof dish about 24 cm in diameter and spread the strawberries evenly over the base.

5. 5

   Bake the clafoutis

   Pour the batter over the strawberries so they are covered. Preheat the oven to 180°C and bake for about 35–40 minutes, until golden and cooked through. Test the centre with a cocktail stick; it should come out clean.

6. 6

   Finish and serve

   Leave the clafoutis to cool slightly, dust with icing sugar and serve warm.

What is strawberry clafoutis?

Clafoutis is a French baked dessert, traditionally associated with the Limousin region and made with fruit in a simple, egg-based batter. The texture sits somewhere between a set custard and a light pancake.

Strawberries bring a juicy, sweet-tart flavour to this version. Milk and cream make the batter rich, while baking it over the fruit keeps the preparation straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1616 calories, 47g protein, 217g carbs, 70g fat.

The eggs and cream contribute much of the protein and fat, while the flour, sugar and strawberries supply most of the carbohydrates; the milk adds further protein and carbohydrate. For a more balanced plate, serve a smaller slice with plain yoghurt and fresh fruit.

Choose and prepare the strawberries

Ripe fruit: Use fresh strawberries that smell fragrant and are evenly coloured for the fullest flavour.

Dry them well: After washing, pat the berries thoroughly dry. Excess water can loosen the batter around the fruit as it bakes.

Even pieces: Halve small berries and quarter larger ones so the fruit is spread evenly across the dish.

Make a smooth batter

Whisk first: Beating the eggs and sugar until pale and frothy helps create an even starting mixture.

Add flour carefully: Sift it into the bowl and mix it in before adding the liquids, taking care to work out any lumps.

Pour gradually: Stir the milk and cream in a little at a time to keep the batter smooth and pourable.

Get the bake right

Grease the dish: Butter the 24 cm ovenproof dish well, including around the sides, to help the clafoutis release.

Watch the centre: It should be just set and may still wobble slightly when the dish is moved. A cocktail stick inserted in the centre should come out clean, as directed in the recipe.

Avoid overbaking: The clafoutis continues to settle as it cools, and too much time in the oven can leave it dry.

Timing and serving

Plan for about 35–40 minutes of baking at 180°C, after preparing the batter and fruit. Since ovens and dishes vary, use the colour and centre-set cues as well as the stated time.

Let it cool briefly before dusting with icing sugar. Serve it warm, when the custardy centre is still soft and the fruit is fragrant.

What to serve alongside

A spoonful of lightly whipped cream or plain yoghurt makes a simple accompaniment. Keep it modest if you want the strawberries and custard-like batter to remain the focus.

For a fresh contrast, serve with a few extra sliced strawberries. The clafoutis is also satisfying on its own as a dessert or afternoon treat.

Recipe notes & tips

• Dry the washed strawberries with kitchen paper before cutting them.
• Sift the flour to make it easier to blend into the eggs and sugar.
• Butter the dish thoroughly so the edges are less likely to stick.
• Spread the fruit evenly rather than piling it in the centre.
• Start checking the clafoutis at around 35 minutes, as ovens can vary.
• Add vanilla to the batter if you would like a more aromatic flavour.

Variations

• Cherry clafoutis: Replace the strawberries with 250 g pitted black cherries.
• Apricot clafoutis: Use 4–5 fresh apricots, halved and stoned.
• Peach clafoutis: Replace the strawberries with 2–3 ripe peaches cut into slices.
• Mixed berry clafoutis: Use 250 g mixed blueberries, raspberries and blackberries.
• Apple and cinnamon: Use 2–3 thinly sliced apples and add a teaspoon of ground cinnamon to the batter.
• Pear and chocolate: Use 2 thinly sliced pears and add 50 g dark chocolate chips to the batter.

Common mistakes to avoid

• Wet strawberries: Excess moisture can affect the set; dry the fruit well after washing.
• Lumpy batter: Add sifted flour before the liquids and mix it in thoroughly.
• Uneven fruit: Spread the pieces across the base so each portion gets fruit.
• Sticking dish: Butter the base and sides of the ovenproof dish before adding the berries.
• Overbaking: Check from 35 minutes and remove the dish once the centre is set and the tester comes out clean.
• Serving piping hot: Allow a short cooling period so the clafoutis can settle before slicing.

How to store

Once completely cool, cover the clafoutis or transfer it to an airtight container and refrigerate for up to 2–3 days. It can be frozen in well-wrapped portions for about 1–2 months; defrost in the fridge and warm gently in the oven before serving.

Frequently asked questions