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Irish Strawberry and Buttermilk Clafoutis

I need help. I’m addicted to Irish strawberries.

After yesterday’s post, I realized I still had a half pint of strawberries left over from the weekend. I could have let Patrick slice them over his morning bowl of Weetabix (what is up with Irish men and Weetabix?) but I was feeling greedy. And peckish. In that seven-months-pregnant-gotta-eat-an-entire-cake way.

I found a lovely recipe for Strawberry Cobbler Cake, courtesy of Canuck Cuisine. I’ll make it next week when I buy more strawberries on the weekend, but yesterday I wasn’t sure if a crumbly cobbler cake was the texture I was after.

After thinking about it way too much, I decided on a simple Strawberry Clafoutis. Clafoutis is a classic French dessert going back hundreds of years. Cherries are generally used for the fruit component. The batter is crepe-esque, but bakes to more of a flan consistency – eggy, not too sweet, with a delectably smooth texture. I thought the flavour, being mild, would meld nicely with the sweet, juicy strawberries. I was right!

I love it when I’m right.

For clafoutis, I always use Julia Child’s recipe. I mean, why mess with perfection? In this case, I swapped the milk in the recipe for buttermilk – it adds a bit of robust flavour and body. You need this when you’re using strawberries, which are more delicate in texture and flavour than the traditional cherry.

It’s my first Irish strawberry season and I know I’m going a little crazy. You’ll just have to forgive me.


Irish Strawberry and Buttermilk Clafoutis


1 Tbsp butter, for greasing

1/2 pint Irish strawberries, hulled and sliced in half

1 1/4 cups buttermilk

1/3 cup sugar

3 large eggs

1 Tbsp pure vanilla extract

1/8 tsp salt

1/2 cup all purpose flour

confectioner’s sugar, for dusting


  • Lightly butter a medium sized baking dish and set aside. Preheat your oven to 180 degrees Celcius (no fan) or 350 degrees Fahrenheit.
  • Arrange the strawberries in the baking dish so they are spread out evenly.
  • In a mixing bowl or a blender, layer the remaining ingredients in the order they’re listed.
  • Using a hand blender or regular blender, blitz the mixture on high for one minute, until all the ingredients are smoothly incorporated.
  • Pour the batter over the strawberries in the buttered baking dish.
  • Bake the clafoutis for one hour. The top should be golden brown and a toothpick inserted in the centre of the clafoutis should come out clean.
  • Sprinkle confectioner’s sugar over the top and serve while warm.


2 Comments Post a comment
  1. Love.

    May 15, 2013

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