Many moons ago, when The Hungry Dad and I were on our honeymoon, we discovered a dessert that our hotel offered as part of their breakfast buffet. Clafoutis, a simple raspberry-and-egg-type-baked-custard dish, was part of the offering each day. And each day a certain newly-minted husband consumed his body weight in it.
Eagle-eyed readers may recall that The Hungry Dad’s passion for custard is all encompassing. So much so, that when we were planning our wedding cake, I recall asking for his input. He wanted to do away with the cake and just have a massive bowl of custard. #YeahNo
I recently had a surplus of fresh strawberries in the fridge and was wondering what to do with them. I recalled our honeymoon breakfast/dessert and decided to swap the traditional raspberries for strawberries.
Just for good luck I added a splash of Grand Marnier, an orange-based liquor that marries perfectly with fresh berries.
If you have frozen raspberries and want to make a more traditional clafoutis just add them in frozen, no need to defrost.
I daresay that The Hungry Dad will be licking his chops in anticipation of this Grand Marnier strawberry clafoutis dessert, which I am willing to beat he will consume for his first meal of the day tomorrow AKA breakfast of champions. There is only a soupcon of sugar here so on balance it really isn’t the worst breakfast food in the world.
GATHER:
350 grams strawberries, hulled and halved – or quartered if they are really big
2 tablespoons Grand Marnier liqueur
1 teaspoon caster sugar
125 grams plain flour
50 grams caster sugar, extra
3 eggs, whisked lightly
300 mL milk
LET’S GET TO IT:
Place strawberries in a glass or ceramic bowl then add in the Grand Marnier and the 1 teaspoon caster sugar. Gently mix and set aside for 30-60 minutes to let the flavours meld.
Preheat oven to 180C.
Spray a glass or ceramic pan with non-stick baking cooking spray.
Tip in strawberries in.
In a bowl whisk together extra caster sugar and flour, then beat in the eggs. Slowly add the milk, stirring with a silver spoon until everything is combined then pour over strawberries.
Bake for 35 minutes – it should be lightly golden and puffy.
Serve warm, or at room temperature, with cream.
the hungry mum 
The strawberries make this desert so healthy!
Plus they are so sweetly yummy 🙂
I’ve always been curious about clafoutis; it’s the texture I’m most interested in. This looks yummy 🙂
It is not as wobbly as custard but it is squishier than cake, if that makes sense 🙂 Most importantly, it tastes soooo good!
Very timely recipe for me Hungry Mum as I bought 3 punnets for only $5 earlier this week and I need a way to use them quickly!
I am so happy when strawberry season is here – cheap berries for all!
Well snap – I made a clafoutis last weekend! I put figs and ginger in mine, but I think the traditional French version uses cherries.
It’s a deliciously simple dessert that people seem to love.
I should remember to make it more often.
Great minds and all that! I thought it was raspberries but I think you are right – cherries are traditional. But who wants tradition when when there’s fun to be had by mixing things up 🙂
This looks so good! I would love to eat it for breakfast or dessert or anything inbetween. 🙂
You and the Hungry Dad would get along like a house on fire 🙂
ahhh I love berry season, your strawberry clafoutis sounds like the perfect summer dessert!
Maybe with a glass of Pimms? I love that stuff.
It looks really delicious!
thanks 🙂