Strawberry Clafoutis

Clafoutis (pronounced kla-foo-tee) is a crustless French tart filled with a sweet vanilla custard-like base and fruit, typically cherries, but the recipe works with a variety of fruits. Today’s version features the most delicious fresh strawberries that I found at a local farm stand. Whatever fruit you choose, be sure its flavor is amazing.

You may also be interested in seeing my Cherry Clafoutis, Peach Clafoutis, and Blueberry Clafoutis.

I wish you could smell these berries!

I wish you could taste these berries!

The clafoutis puffs up as it bakes, but it deflates soon after removing it from the oven - this is normal. Clafoutis can be served slightly warm, cold, or at room temperature. Personally, I prefer room temperature. If serving cold or at room temperature, you may wish to dust it with confectioner’s sugar.

Cuts like buttah!

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3QoVxWe

• my favorite trimming knife https://amzn.to/39vrISZ

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Strawberry Clafoutis

makes 12 servings

Printable Recipe

Ingredients

• 2 tablespoons butter, softened to room temperature

• 2 tablespoons granulated sugar

• 3 cups fresh ripe strawberries, hulled and cut into bite-size pieces

• 3 large eggs

• 1 1/2 cups half and half

• 3/4 cup granulated sugar

• 3/4 cup all purpose flour

• 1 tablespoon pure vanilla extract

• 1/4 teaspoon fine table salt

Directions

1. Preheat oven to 350F and place rack in center position.

2. Generously coat the inside of a 3-quart stoneware or ceramic baking dish with the softened butter, followed by the sugar; tap out excess sugar.

3. In a blender, make the custard mixture by combining the eggs, half and half, sugar, flour, vanilla, and salt on low speed until fully incorporated.

4. Place prepared fruit in baking dish and pour the custard over the fruit.

5. Bake in center of oven for 50-60 minutes until the evenly puffed and golden around the edges.

6. Remove from oven and cool before serving slightly warm, at room temperature, or chilled. Note - The clafoutis will deflate shortly after removing it from the oven. This is to be expected.

7. Chill leftovers in an airtight container.

Note

• A 3-quart baking dish is typically a standard 9x13 size. Alternatively, a 10-inch square baking dish can be used, or any dish that holds a 12-cup volume.

Homemade Creme Fraiche

I live in a fairly small town which makes getting some ingredients a bit difficult. For example, I have to drive over an hour away from my home to get Creme Fraiche, a French sour cream. Thankfully there’s a simple way to make homemade Creme Fraiche, and you’re just two simple ingredients away from making it yourself. Plan ahead - you’ll need to start the process about 36 hours before it’s ready to use.

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Two simple ingredients are all you need to make amazing Creme Fraiche at home. Cultured buttermilk and heavy cream. Use the amounts listed in the recipe below and stir well to combine, then cover the jar with a breathable covering and set aside in an out-of-the-way spot for a 24 hours.

After 24 hours, the mixture should have thickened considerably. Remove the breathable covering and replace with jar lid; refrigerate overnight before using. Keep refrigerated and use within a week.

Items used to make this recipe:

(affiliate link)

• wide mouth quart jar https://amzn.to/384YR3R

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Homemade Creme Fraiche

makes 1 quart

Printable Recipe

Ingredients

• 3 tablespoons cultured buttermilk

• 2 cups heavy cream (minus 3 tablespoons)

Directions

1. Place buttermilk in clean wide mouth quart-size jar and add enough heavy cream to reach the 2-cup mark; stir well to combine.

2. Cover jar with something breathable (paper towel, coffee filter, cheesecloth, etc) and secure with a rubber band.

3. Place jar in a quiet, out-of-the-way spot for 24 hours (should be 70-75F).

4. After 24 hours, mixture should be considerably thicker; replace breathable top with jar lid and chill overnight before using. Use within a week.

Notes

• Although they are often used as a substitution for each other, Creme Fraiche has a creamier flavor and is less acidic than sour cream.

• Creme Fraiche can be added to hot ingredients without curdling (unlike sour cream).

• Creme Fraiche has a higher fat content than sour cream.

• Creme Fraiche has a lower protein content than sour cream.