Strawberry Clafoutis

Strawberry Clafoutis

Strawberry Clafoutis

1/4 cup (1/2 stick) butter
3 cups strawberries
1/2 cup flour
1/3 cup whole blanched almonds, ground (I used 1/3 cup already ground almonds)
1/2 cup granulated sugar
1 Tbsp cornstarch
pinch of salt
3 eggs
3/4 cup milk

Grease an 8x8 pan with a bit of the butter, or 6 individual 1-cup ramekins. Melt the rest of the butter in the microwave. Spread out washed and cut strawberries in the pan or ramekins. You can cut them however you like; I halved the small ones and quartered the larger ones. Combine almond powder, flour, salt and cornstarch in a large bowl. In a separate bowl, whisk together the eggs and sugar. Add the milk, rum, and melted butter, whisking until smooth. Pour 1/2 of the egg mixture into the flour mixture and whisk to incorporate the liquid. Add the rest of the liquid, whisking until you have a smooth thin batter. Pour over the strawberries and bake at 350 degrees F (180 degrees C) for 40 minutes, or 30 minutes for ramekins. Serves 6. Sprinkle with powdered sugar before serving.