Strawberry Clafouti

Clafouti is a classic French dessert that can also become a very nice brunch dish. Its execution is very simple, yet the result is rich and pleasant. It’s typically made with cherries (with their pit, so that all the flavor is maintained) but I propose this slight variation because cherries can be still watery at the beginning of their season, while strawberries are at their peak in May and June. Keep enjoying clafouti’s light texture all summer long, with different kinds of berries. Ingredients: (serves 6)   Sp  Sr  V   

•  8 oz. of organic strawberries
• ½ Tbsp. unsalted organic butter
• 1 cup of milk
• 3 eggs
• 2/3 cup of flour
• 2 tsp. of cornstarch
• ¼ cup granulated sugar
• 1 ½ tsp. of vanilla
• ¼ tsp. salt
• 2 tsp. powdered sugar

Preheat the oven at 350 F. Grease a 2-quart baking dish with the butter.Wash and pat dry the strawberries, then hull them and cut them in half lengthwise. Put the cornstarch in a bowl and toss the strawberries in it to coat them evenly. Arrange the berries in the buttered dish, cut side down. With a hand whip or with an electric mixer, blend together eggs, milk, flour, vanilla, granulated sugar and salt. Pour this batter over the strawberries. Bake for 45-50 minutes or until golden brown. Dust with powdered sugar and serve warm.