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Clafoutis is one of those desserts which looks like you’ve labored for hours over it but actually takes minutes to make. Originally made with cherries, I love adding whatever fruits I have on hand to make it. Peaches, apricots and all kinds of berries work really well! But strawberries are my favorite. I love leaving them whole so that every bite has the juiciness of strawberries.

It has a gorgeous custard-like base, but a little denser and a little more cake like. The batter can be made in a blender, and I use my KitchenAid Hand Blender to make it because cleanup becomes so easy. Pour everything into a cast iron pan or any oven safe dish and you are all set to go. It’s really such an elegant, crowd pleaser that it’ll make everyone go wow!


Time taken: 45 minutes – 1 hour                               Serves 4-5


– KitchenAid Pro Line Cordless Hand Blender



– Strawberries (fresh & stem removed): 2 cups

– Demerara sugar: 2 tablespoons

– Butter (melted, plus extra to grease): 2 tablespoons

– Caster sugar:  1/3 cup

– All Purpose Flour: 1/3 cup

– Pinch of Salt

– Eggs (beaten): 2 nos.

– Whole Milk: 1 cup + 2 tablespoons

– Vanilla Extract: 1 teaspoon

– Finely grated zest of ½ Lime



– Brush an 8 inch cast iron skillet or baking pan with butter and sprinkle the base with demerara sugar. Set aside.

Strawberry Clafoutis-1

– Preheat the oven to 180 degrees.

– Using your cordless hand blender, blend together sugar, butter, sugar, flour, salt, eggs, milk, vanilla and lime zest for a minute or two.

Strawberry Clafoutis-2

– Pour this mixture into the greased skillet or pan, and add strawberries on top.

Strawberry Clafoutis-3

– The strawberries will seem to float a bit.

Strawberry Clafoutis-4

– Bake for 30-35 minutes till just set but slightly wobbly. Serve warm, dusted with powdered sugar, and topped with almonds, cream and more strawberries

Strawberry Clafoutis-7

Recipe Credit: Richa Gupta (My Food Story)

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