Strawberry Clafoutis

When we got back from vacation, the strawberries were weighing down their stems. Huge, red, fragrant strawberries calling out to me from across the garden. There were enough ripe for me to pick six of them right then, and still leave many to ripen to perfection on the stems. Heart-pumping, for this amateur gardener! Though they were luscious enough to eat immediately, I actually had enough to make a recipe!

With the Nourished Kitchen's Blueberry Clafoutis fresh in my web-browsing memory, I headed to the kitchen.

Don't let the French name intimidate you. This is a very simple custard that is so easy to make. It seems like a treat or even a dessert, but with the cream and eggs, it's nourishing enough to be a filling breakfast (though very difficult to share... ;-). Drizzle with a little extra cream, or, to take it the next level ~ brunch with friends or dessert, pile fresh-whipped cream on top.

Strawberry Clafoutis ~ for 2 or 3

(using strawberries and eggs from our own backyard. that feels really cool. :-)

With ingredients like these, how can you go wrong?!

Preheat oven to 350.

Grease a baking dish or pie pan with lots of butter.

Arrange artfully in the dish:

about 2 cups ripe strawberries, halved, then sliced

Whisk together:

1 cup heavy whipping cream

whole milk to thin the batter, as needed ~ it should be like crepe batter: thin.

3 pastured eggs

1/3 cup sprouted spelt flour

1 tbsp arrowroot powder

2-3 tbsp sucanat

1/4 tsp seasalt

1/2 tsp vanilla

Pour to cover strawberries.

Bake till golden and crisp around the edge, firm in the center ~ how long depends on the size of the dish; ours took about 30 minutes.

Devour.

(I rarely include photos of finished foods. A) because I am busy eating, and B) because I don't like how the photos usually come out. This one is passable; I like the arrangement of the strawberry slices most.)

Organic dairy is recommended;

from a local, small dairy's better;

raw is best! :-)