For more crispy, turn this strawberry clafoutis in the pan carefully, using a plate, and let it cook another 5 min, before decorating it. A delight 🙂
- 300 g strawberries
- 20 cl Unsweetened condensed milk
- 10 cl Milk
- 4 cl Elderberry syrup (Monin)
- 3 Eggs (150 g)
- 100 g Flour
- 10 g Yeast
- 1 Vanilla pod
- 1 Pinch of salt
- 15 g Butter
- 10 cl Strawberry sauce
- 1 Handful of pistachios
- brown sugar
- Icing sugar
Rinse and plant the strawberries. Cut into 2 and return briefly in a nonstick skillet with the butter and 1 cl of elderberry syrup. Remove them and wipe the pan.
In a cul-de-poule, mix the flour and the yeast, the salt and the pulp of the scraped vanilla bean. Add the previously beaten eggs with the remaining syrup.
Gradually add the milks, to obtain a smooth and homogeneous paste. Butter the pan, heat, then add the strawberries and pour the dough. Cook about 30 minutes on low heat.
Sprinkle with brown sugar, a veil of icing sugar, crushed pistachios and a few strawberries. Top with strawberry coulis.