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3/4 C. all-purpose flour
4 T. granulated sugar
1 1/4 C. milk (2 percent or fat-free)
1/4 C. Crème de Cassis (substitute Chambord
or raspberry purée)
2 T. plain yogurt or sour cream
4 T. honey
4 C. sliced ripe strawberries
Sprigs of mint for garnish
Scoops of your favorite ice cream
the oven to 375ºF. Butter a 10-inch cake, quiche
or tart pan that is at least 2 inches deep and
does not have a removable bottom. Set
a mixing bowl, combine the flour and sugar.
In a separate bowl, mix together the eggs, milk,
Crème de Cassis, yogurt and honey until smooth.
Slowly incorporate the egg mixture into the
flour and sugar mixture, stirring until smooth
but not overworked.
one-third of the batter to the tart pan and
place on the lower rack of the oven. Cook until
it starts to firm, about 10 minutes. Remove
from the oven and flatten, if necessary, to
make room for the remaining mixture. In a separate
large bowl, combine the strawberries and the
remaining batter. Pour into the tart pan over
the existing batter and finish baking until
solid and golden, about 40 minutes. Remove from
the oven and cool on a wire rack.
into pie-shaped wedges and place in the center
of serving plates. Sprinkle the plate and clafouti
with confectioners' sugar. Garnish with a sprig
of mint and serve with your favorite ice cream.
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