Clafoutis With Strawberries In The Pan

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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.

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