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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From Wiliams Sonoma...originally called for cherries but since no one I know likes them I substituted strawberries. However, I have since learned almost any fruit will do! Everyone I served this to has LOVED this!! And so simple too! Ingredients:
4 eggs, seperated |
2/3 cup sugar |
6 tablespoons flour |
2 teaspoons vanilla extract |
1 cup heavy cream |
1/2 teaspoon salt |
1 1/2 lbs fresh strawberries, halved |
1/2 teaspoon lemon zest |
cool whip (optional) |
powdered sugar (optional) |
Directions:
1. Preheat oven to 375. Butter large rectangular dish.
2. In large bowl, combine egg yolks and 1/3 cup sugar; beat with handheld mixer until ribbons form-about 8 minutes. Add flour, vanilla & cream. Reduce speed to low; beat until completely blended, stopping mixer occasionally to scrape down sides of bowl.
3. In small bowl, using handheld whisk, beat egg whites & salt about 30 seconds. Add whites to batter; beat with mixer on low speed until incorporated-approx. 1-2 minutes.
4. Preheat prepared baking dish in oven 4-5 minutes. In bowl, stir together strawberries, 1/3 cup sugar & lemon zest. Remove pan from oven. Pour in berries; top with batter. Bake until clafoutis is set in middle-approx. 30/35 minutes. Serve warm with a sprinkle of powdered sugar & a dollop of whipped cream, if desired.
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