Summer desserts don’t take much work – the beautiful fruit of the season does most of it for you. I was so sad to see the last few pints of strawberries on the tables at the farmers market this weekend (though all the cherries made up for it!) that I wanted to do something special with my last few perfect fruits.
The cherries put me in the mind of a clafoutis, where custard cushions and surrounds the delicious juicy fruit. It only takes a tiny bit of sugar to fill the flavors out, and it makes a beautiful pie plate for any summer fruit.
Fresh Strawberry Clafoutis
time: 15 minutes prep, 45 minutes total
1/4 cup unsalted butter (divided – 1 tablespoon for the pan, and 3 tablespoons for the batter)
About 2 cups halved fresh strawberries
1/2 cup all-purpose flour
¼ teaspoon salt
2 large eggs
3 tablespoons sugar
3/4 cup milk
1 tablespoon vanilla
1 teaspoon cinnamon
Melt the butter. Use about 1 tablespoon of the butter and grease the bottom of a 9-inch pie plate. Sprinkle with granulated sugar. Arrange the strawberries across the bottom. Preheat the oven to 350F.
In a blender or food processor, mix the flour, salt, eggs, sugar, milk, vanilla, cinnamon, and remainder of the butter. Blend until thoroughly mixed, and it resembles a crepe batter. Let rest for 5 minutes.
Pour the batter over the fruit in the pie pan. Bake for 30-40 minutes until puffy and set.
I’m Claire, a violinist, writer, and home cook. I love easy recipes that taste delicious, and feeding other people.
The Barefoot Kitchen is a new venture of mine – so if you have comments or suggestions I’d love to hear them!
drop me a line at claire AT thebarefootkitchen DOT com