Strawberry Clafouti with Buttermilk Ice Cream

Source: Adapted from The Joy of Cooking
Prep time: 1 hourCooking time: 30 minutesTotal time: 1 1/2 hours


This custard-like dessert comes from the cherry-producing Limousin region of France. Use any fresh, seasonal fruit in this recipe. Click here for the Buttermilk Ice Cream recipe!


3/4 cup
1 cup
2 teaspoons
3/4 cup
flour, all-purpose
1 pinch
1 pound
sugar, powdered


Preheat the oven to 375 degrees F.

Butter a 10-inch deep-dish pie pan. Beat eggs and sugar until frothy. Add milk and vanilla and beat until smooth. Stir in flour and salt. Distribute strawberries over the bottom of the pie pan. Pour the batter over the berries and place the pie pan on a baking sheet.

Bake the clafouti for 10 minutes; reduce the oven temperature to 350 and bake until the top has puffed (it will sink on cooling) and a toothpick inserted in the center comes out clean, about 35 minutes more (or 45-50 minutes if using part or all sifted whole wheat pastry flour). The top will become golden-brown and should not be gooey in the center. Transfer to a rack and cool for about 20 minutes.

Serve warm or chilled with a dusting of powdered sugar and a scoop of buttermilk ice cream or whipped cream, if desired.