Friends, please meet my new favorite summer dessert: strawberry clafoutis. Clah-foo-TEE. Yes, it’s French, and you’re gonna love it.
Clafoutis, a classic, rustic French dessert, is often likened to a baked custard or pudding, or a pancake you cook in the oven instead of the stove. I would describe it as a light, custardy cake that happens to be the perfect vessel for literally any fruit. It’s incredibly easy to make and virtually failproof. Let me walk you through it.
First, you stir up a simple batter of eggs, milk, sugar, and flour (much like a pancake). Then, you cut up your fruit, lay it in a baking dish, pour the batter over the top, and bake. That’s it! No dough, no resting time, zero complicated steps.
Basically, clafoutis is a baked dessert for people who don’t like to bake.
This eggy strawberry clafoutis is creamy on the inside, a bit crispy around the edges, and perfumed with vanilla throughout. The strawberries are oozy and jammy, and their seeds add surprising little bits of crunch. Almond flour contributes an almost marzipan-like quality to this cake.
Most clafoutis recipes do not call for baking powder. However, I found that without it, the cake risks being too eggy and dense. Baking powder keeps this cake light and helps it rise.
Strawberries are in season right now so I really, really encourage you to use the best ones you can find at your local farmers market. But don’t feel confined to berries – this dessert works just as well with any seasonal fruit, think concord grapes, peaches, plums, pears, etc. Keep in mind that the flesh of any fruit you use will soften once baked into the cake – melt, almost – while its skins most likely won’t. I’d advise you to peel fruit with thicker skins before adding it to the cake.
This fragrant strawberry clafoutis is best served warm. I recommend making it for brunch – you can serve it as a dessert or as part of the main course, maybe with a little plain yogurt on the side. If you’re serving this after dinner, it would be really nice with some vanilla ice cream.Print
This eggy strawberry clafoutis is creamy on the inside, a bit crispy around the edges, and perfumed with vanilla throughout. Bonus: It’s dairy-free! (Adapted from The French Market Cookbook by Clotilde Dusoulier)
- ⅔ cup almond flour
- ½ cup unbleached all-purpose flour
- ½ cup raw sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup unsweetened non-dairy milk of your choice
- Oil or butter for greasing the baking dish
- 1 pound strawberries, hulled and sliced
- Preheat the oven to 350ºF.
- In a large bowl, whisk together the almond flour, all-purpose flour, sugar, baking powder, and salt. Add the eggs and vanilla and stir to incorporate. Gradually stream in the milk while continually whisking until no lumps remain.
- Lightly grease a glass or ceramic pie dish. Place the strawberries in the dish and pour the batter on top.
- Bake until the top is golden and a toothpick inserted into the center comes out clean or with a few crumbs, 40 to 45 minutes.
- Cool for about 15 minutes before serving. (Leftover clafoutis can be stored tightly covered in the fridge for up to 3 days).
- Serving Size: 1 slice
- Calories: 175