Clafouti is a classic French dish, and is similar to the Dutch baby pancake. It’s essentially a very simple, eggy batter poured over fresh fruit. I’ve used strawberries here, but raspberries and cherries work equally well.
The best part about this dessert is that it’s really not strictly a dessert. It doesn’t have any more sugar than you’d consume if you made pancakes served with maple syrup or jam. And although I usually serve this as a simple dessert, I recently made it for breakfast to the utter delight of my children. I also like that it’s light enough to serve as dessert in the summer, but warm and custardy enough to serve during the winter.
1/2 tbsp butter or coconut oil
8 oz strawberries, hulled and halved lengthwise
2 tsp cornstarch
1 cup milk
1/3 cup all-purpose flour
1/3 cup whole-grain barley or spelt flour
1/4 cup granulated sugar
1 1/2 tsp pure vanilla extract
1/4 tsp sea salt
Powdered sugar for dusting, optional
Preheat oven to 350F.
Grease a 2-quart baking dish (or 8×8-inch pyrex dish) with the butter.
Toss the strawberry halves with the cornstarch until thoroughly coated, then spread the berries evenly on the bottom of the baking dish. Set aside.
Put the dish in the oven and bake until it’s puffed and golden brown and feels set in the center, about 50 minutes. Allow to cool slightly and dust with powdered sugar if desired. Serve warm. (Note: The clafoutis looks its most impressive and puffy right when you remove it from the oven, so if you’re serving it to guests, by all means, get it on the table. But if you actually slice it up and put it on people’s plates before you’ve allowed it to cool slightly, you’ll risk tongues getting burned on the piping hot pieces of fruit.)