Wednesday, June 29, 2011

Strawberry Clafouti

Leo: "Did you pack some of that strawberry stuff away for work tomorrow or did you really eat half of it?"
Me: "Mmmmm, yes?"

As it turns out I did eat half of the clafouti (I really like this word). But it was between the hours of 6 and 11 p.m.. A sliver here, a slice there. No. Big. Deal. You can munch on a slice in your hand while you're reading. Or watching Colbert. Or even in bed. It's a very portable food. But also so delicious and light and fluffy and creamy. And can I tell you how crazy easy this is to make, and that you probably have everything you need already. If you don't have strawberries, try pears or apricots or apples or blackberries or cherries. You get the idea. It's versatile. So let's go!

Wash a cup or so of berries. Then hull and halve.
Coat berries in corn starch. Grease a pie plate with butter. Place strawberries flat side down.
Mix batter together and pour over berries.
Bake for 50 minutes at 350 degrees and sprinkle with powdered sugar. Voila!
Strawberry Clafouti
Recipe from Sunset Magazine

1 cup strawberries, or berry of choice
butter to grease pie plate
2 teaspoons corn starch
3 eggs
1 cup milk
2/3 cup flour
1 1/2 teaspoon vanilla
1/4 cup sugar
1/4 teaspoon salt
powdered sugar for dusting

Preheat oven to 350 degrees. Hull and halve berries. Coat berries with 2 teaspoons corn starch and set aside. Mix eggs, milk, flour, vanilla, sugar and salt. Grease pie plate and place berries flat side down. Pour batter over berries. Bake for 50 minutes or so, until fluffy and golden brown on top.

And there you have it, clafouti!