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Strawberry Clafoutis

Classic Recipe

Ingredients:

500g strawberries
300ml double cream
2 eggs
3 egg yolks
40g maple syrup (or sugar)
60g all-purpose flour
Vanilla extract
2 tbsp brown or coconut sugar
Butter (for greasing the baking form)

Gluten and Dairy-Free Recipe

Ingredients:

500g strawberries
300ml almond, coconut, or lactose-free cream
2 eggs
3 egg yolks
40g maple syrup (or sugar)
60g rice or almond flour
Vanilla extract
2 tbsp brown or coconut sugar
Coconut oil (for greasing the baking form)

I prefer to use the medium baking form for this recipe (smaller than in the video) so that the cake has more thickness.

Instructions:

1. Preheat the oven to 200°C (392°F).

2. Slice or chop the strawberries and place them in a bowl. Add 1 tablespoon of sugar and vanilla extract. Mix well to coat the strawberries.

3. In a separate bowl or using a food processor, blender, or whisk, combine the flour, maple syrup (or sugar), vanilla extract, eggs, and cream. Mix until smooth and well combined.

4. Grease a baking form with coconut oil or butter. Sprinkle 1 tablespoon of sugar evenly over the base and sides of the form to create a nice crust.

5. Pour approximately 1/4 of the mixture into the baking form, enough to cover the base. Bake for 5-7 minutes, aiming for a creamy texture. The batter should just be set so that the strawberries can be placed on top. Be careful not to overcook it.
6. Arrange the strawberries on top of the set layer and pour in the remaining mixture
7. Bake for 30-40 minutes or until the clafoutis is golden brown and set. Allow it to cool down, then refrigerate for at least an hour before serving. Serve the clafoutis chilled.