Ingredients:
500 g strawberries, hulled ( 1 lb 2 oz)
75 g caster sugar ( 3 oz)
125 g all-purpose flour ( 4 oz)
1 pinch salt
3 eggs, lightly beaten
300 ml milk ( 1 1/4 cup)
30 g powdered sugar ( 1 oz)
Directions:
Lightly grease a 25cm/10in round or a 25x20cm/10x8in rectangular pan (ceramic or metal) with softened butter.
Rinse the strawberries, leaving them a little wet.
Toss with 1/3 of the caster sugar, then spread them evenly in the bottom of the dish.
Sift the flour, salt and the remaining sugar into a mixing bowl.
Make a well in the middle and pour in the beaten eggs.
Mix well, drawing in the flour from the sides.
Stir in the milk gradually until you have a smooth batter (You can use a food processor to make the batter).
Pour the batter into the dish over the strawberries, and bake in a preheated oven at 180 C/350 F for about 35 minutes until lightly browned and puffed up.
Clafouti is at its best eaten lukewarm; dust with the icing sugar just before serving.
Serve plain or with some lightly sweetened whipped cream if you’re feeling decadent.
Servings: 8
Time preparation: 15 min.
Time total: 50 min.