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Strawberry Clafouti

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

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1/2 tsp. butter
3/4 C. all-purpose flour
4 T. granulated sugar
4 eggs
1 1/4 C. milk (2 percent or fat-free)
1/4 C. creme de cassis (substitute Chambord or raspberry purée)
2 T. plain yogurt or sour cream
4 T. honey
4 C. sliced ripe strawberries
Confectioners' sugar
Sprigs of mint for garnish
Scoops of your favorite ice cream

  • Preheat 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 aside.
  • In a mixing bowl, combine the flour and sugar.
  • In a separate bowl, mix together the eggs, milk, creme de cassis, yogurt and honey until smooth.
  • Slowly incorporate the egg mixture into the flour and sugar mixture, stirring until smooth but not overworked.
  • Add 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.
  • Cut 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.

Serves 8


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