Bastille Day Dessert – ClafoutisPosted: July 8, 2011
July 14th is Bastille Day, and all Francophiles try to eat something French. This is one of the SIMPLEST French foods to make. Summer is the perfect time, because it works with almost any fresh stone fruit or berry.
A Clafoutis (also can be called Clafouti or Flaugnarde) is a French country batter cake with fresh fruit. It is as easy to make as a pancake.
This classic French dessert from the Limousin region involves pouring a simple batter over fresh fruit (typically cherries – but any fresh fruit will work) and baking until puffed and golden brown. The fruit rises to the top, leaving a soft layer whose texture falls somewhere between custard and cake. Prep: 15 minutes. Cook Time: 50-60 min.
Yield: Makes 6-8 servings
• 1/2 tablespoon butter
• 8 ounces strawberries, hulled and halved lengthwise
• 2 teaspoons cornstarch
• 3 eggs
• 1 cup milk (Low-fat is fine)
• 2/3 cup flour
• 1/4 cup (plus 2 tbsp) granulated sugar
• 1 1/2 teaspoons vanilla
• 1/4 teaspoon salt
• Powdered sugar
1. Preheat oven to 350°. Grease a 2-qt. baking or gratin dish (I used a 10″ round glass) with the butter. Toss strawberry halves in a bowl with 2 tbsp sugar and cornstarch until evenly coated, then arrange berries, cut side down, in bottom of dish and set aside.
2. In a blender, whirl eggs, milk, flour, ¼ cup granulated sugar, vanilla, and salt 15 seconds. Pour batter over strawberries. That’s IT!
3. Bake until puffed, golden brown, and set in the center, about 50 minutes. Cool on rack for 10 minutes (or more). Dust with powdered sugar and serve warm. (Can be refrigerated and served at room temp the next day).