Clafoutis is a simple and delicious French dessert that has many taste and texture variations.
It is traditionally made with cherries and milk (or cream), and has a texture that falls somewhere between a cake and a custard.
In this variation, I have chosen to use yogurt which gives rise to a slightly denser clafoutis compared to the puffier full milk or cream versions.
It is very lightly sweetened, drawing its flavour principally from the strawberries, mint and vanilla – making it a refreshingly light dessert choice for the holidays.
Minted Strawberry-Rhubarb Clafoutis
- 2 eggs
- 2 tsp pure vanilla extract
- 2 Tbsp butter, soft
- 3 Tbsp vanilla sugar (substitute other)
- 1/2 cup whole milk
- 1/2 cup Greek yogurt
- 1/2 cup flour (yes, I use whole grain)
- 1/2 cup chopped rhubarb
- 12 or so fresh strawberries, sliced in half or chopped into smaller pieces
- 6 or so fresh mint leaves, chopped – plus a few pieces for decorating
- powdered sugar for dusting
Note: Clafoutis can be baked in a pie plate, baking dish or smaller individual dishes/ramekins. This recipe was baked in four small dishes.
Preheat oven to 425 F
Using electric mixer, blend eggs, vanilla, 1 Tbsp of butter and sugar in a bowl for about 2 minutes. Add milk, yogurt, flour and chopped mint, mixing until combined.
Meanwhile, grease the interior of your baking dish/dishes with the remaining butter, being sure to coat the bottom and sides (cooked egg is sticky business).
Add strawberry and rhubarb pieces to buttered baking dish or divided among dishes – (you can use large segments (as pictured above) or chop the strawberries into smaller pieces (pictured below) -
Pour mixture over strawberries and rhubarb in singular baking dish or divided among baking dishes.
Place in oven and bake for 20-25 minutes, until clafoutis is puffed and golden around edges.
Remove clafoutis from oven and allow it to cool on a rack before enjoying with a dollop of fresh cream.