Jun 23 2016

Seasons Of The South: Strawberry Clafoutis

By Marilyn Markel for The Island Connection

Strawberry Clafoutis

Strawberry Clafoutis


4 eggs

½ cup sugar

¾ cup milk

2 tsp vanilla

¾ cup flour

½ tsp salt

1 lb strawberries, hulled and quartered

¼ cup dried cherries, chopped

¼ cup crystallized ginger, chopped fine

2 Tbsp powdered sugar

Vanilla ice cream

Serves 8


Preheat oven to 400°. Beat eggs and granulated sugar until frothy. Add the milk, and vanilla and beat until smooth. Stir in the flour and the salt.

Place the strawberries and dried cherries into a buttered 8-inch cake pan or casserole. Pour the batter over the top and place the pan on a baking sheet and slide into oven.

Bake for 10 minutes then reduce the temperature to 350° and bake until top has puffed a cake tester comes out clean when inserted, about 40 minutes. Cool slightly. Serve with scoops of vanilla ice cream.

Suggested wine pairing: Santa Julia Brut Rosé

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