Strawberry Clafoutis + a New Home

We’ve moved into the house and as I mentioned in my last post we have strawberries in the backyard! Yay! They seem to be just getting started but I managed to get a whole bowl of berries from the patch. I’m appreciating this house more than I can put into words, it’s really special to Jeff and I after a long journey of moves. It feels good to be settling in. We’re still unpacking but I was able to fit in a little baking time with these cute strawberries. They’re growing quickly as I was able to collect another bowlful since this shoot two days ago.

Oh, and the kitchen has so much light! I absolutely love it. The counter tops are old and were a 50s style vintage green which I painted white. It should work nicely for photo shoots going forward. We plan on renovating the kitchen in a year or so but for now a little white paint is going a long way.

This is the original "vintage" green tile

I painted it white and had the walls painted white as well

Strawberry Clafoutis (8).jpg

This Strawberry Clafoutis is super easy to put together, the recipe is from La Tartine Gourmande and I swapped out a few ingredients, Bea’s version is Gluten-free if you prefer. It tastes best slightly warm. 

I have a feeling there will be more strawberry recipes on the way!

Strawberry Clafoutis 

(adapted from La Tartine Gourmande)

  • Butter, for the mold
  • 1/4 cup + 1 tablespoon blond cane sugar
  • 2 large eggs + 1 egg yolk
  • 2/3 cup whole milk
  • 1/2 cup unsweetened coconut milk (or crème fraiche)
  • 1/2 tablespoon pure vanilla extract
  • Pinch of sea salt
  • 3 tablespoons almond meal
  • 1 tablespoon flour
  • 1 cup strawberries (add small berries whole, large berries in halves)
  • Confectioner’s sugar, to dust

Preheat the oven to 350° F and butter a 9-inch mold (or 4 small molds). Sprinkle with 1 tablespoon sugar and tap the excess out and set aside.

In a large bowl, beat the eggs and egg yolk with sugar and a pinch of sea salt.

Stir in the milk, vanilla and coconut milk.

Beat in the almond meal and flour. Pour the batter in the mold and add the strawberries.

Bake the clafoutis for 35 to 40 minutes, or until the top is set and light brown in color.

When ready to serve, dust with confectioner’s sugar (which I forgot to do!) and serve lukewarm.