Strawberry Clafoutis

If there is an ideal day to prepare a sweet recipe, it is Valentine's Day: sharing a delicious dessert is the most romantic! As it is a day to enjoy, and not to spend it locked in the kitchen, the proposal that Lola (from the Loleta blog ) brings us is as easy and quick to prepare as it is attractive: strawberry clafoutis recipe , you will love it!

Clafoutis are a French dessert made with eggs and milk. The most popular is the one with cherries, but I love to prepare it with strawberries.

It is an easy dessert that almost makes itself and is perfect for lunch or dinner. We can prepare it individually or in a larger size. We can serve it with a little whipped cream, but if we really want to put the icing on the cake, we will serve it hot with a scoop of vanilla ice cream and then success will be assured.

As for its preparation, since Valentine's Day is approaching, I have used the most romantic cocotte of all, the Heart of Le Creuset cocotte . A beautiful and sexy cocotte for this very sensual dessert. What did you enjoy it!

Le Creuset heart iron cocotte and Pallarès iron knife

Ingredients

• 500g fresh strawberries, peeled and sliced
• 1 spoon of sugar
• 3 eggs
• 250 ml of milk
• 100g of wheat flour
• 65g of sugar
• 1 1/2 teaspoons NoMu Confectionery Vanilla Extract
• 1/4 teaspoon salt
• Icing sugar to decorate

Preparation

1. Preheat the oven to 175º. Grease* our iron cocotte and set aside.
2. Clean the strawberries and remove the stem (with the fruit and vegetable knife you will have it in no time). Sprinkle with a little sugar and reserve.
3. In a bowl, put the 3 eggs, the milk, the all-purpose flour, the sugar, the vanilla and the salt. Mix by hand with a whisk or with the help of a hand mixer .
4. Put the strawberries spread out on the bottom of the cocotte, covering the entire bottom, and pour the dough over the strawberries.
5. Bake in the preheated oven for about 35 minutes.
6. Oven temperatures will vary, so we should always keep an eye on it after half the cooking time.
7. Dust with icing sugar and serve hot.

Grades:

• There are those who prefer to place a baking paper at the bottom of the cocotte, instead of baking the biscuits, breads or cakes directly in it. Both things are fine: you can grease the cocotte as I have recommended in the first point, or arrange a baking paper and introduce the preparation on top.
• The clafoutis is a low cake. I have prepared it in the heart cocotte because I find it ideal for Valentine's Day, and the iron is a great way to bake cakes and the like. Now, if you prefer, you can make this same recipe in a ceramic mold like Emile Henry's , or in a Birkmann-type non-stick release pan of about 24cm, for example. It will still make a great clafoutis!