kawarthaCHOW – It’s Strawberry Season

Two recipes for Strawberry Clafouti, a variation of the classic French dessert

Strawberry Clafouti (photo: Tracy Benjamin)
Strawberry Clafouti (photo: Tracy Benjamin)

Good things grow-oh-oh in Ontario, and right now we’re in prime strawberry season.

Ontario strawberries are widely available and they’re a sure sign that summer is finally here.

I’m always looking for a new way to serve the beautiful berry this time of the year. They are incredibly versatile and are good in just about anything.

We can stuff a chicken breast with strawberry and goat cheese. We can prepare a beautiful salad with strawberries and mint with a balsamic vinaigrette. We can make cold soups. Or add rhubarb and you’ll get an amazing pie or tart.

One way that I like to serve my fresh-picked berries is by making a Clafouti (clah-foo-tee), the classic baked French dessert that’s traditionally served with black cherries. Julia Child made it famous.

You can make this simple batter with general pantry items and put it together in just a few minutes. I’ve made this dessert with all kinds of fruit so, as summer progresses, keep the batter but change the fruit.

The Clafouti is a custard-like dessert and is best served warm, topped with ice cream or just a sprinkle of icing sugar. I am including two recipes: one is more traditional and the other is for friends who don’t eat gluten, dairy, or white sugar — but still want a delicious dessert.

Classic Clafouti


  • 1/2 tbsp (15 ml) butter
  • 8 oz (225 g) of fresh strawberries (hulled and halved lengthwise)
  • 3 eggs
  • 1 cup (250 ml) milk
  • 2/3 cup (158 ml) flour
  • 1/4 cup (59 ml) granulated sugar
  • 1 & 1/2 tsp (7 ml) vanilla
  • 1/4 tsp (1 ml) salt


Preheat oven to 350° F (150° C). Grease a 2 quart (2 litre) baking dish or gratin dish with the butter. In a blender, whirl eggs, milk, vanilla, sugar, flour, and salt. Set aside for 15 minutes. Pour half of the mixture into the prepared dish and bake until slightly set (just a few minutes). Remove from oven and place the strawberries in an even layer, then pour the remainder of the batter over the berries. Place back in oven for 50 minutes or until the sides are slightly golden.

Dairy and Grain-free Clafouti


  • 8 oz (225 g) of fresh strawberries (hulled and halved lengthwise)
  • 1 and 1/4 cup (310 ml) almond or coconut milk
  • 4 eggs
  • 1/4 cup (60 ml) pure maple syrup
  • 1/4 cup (59 ml) coconut flour
  • 1/4 cup (59 ml) rice flour or sorghum flour
  • 1 & 1/2 tsp (7 ml) vanilla
  • Dash of salt


Follow the same method as the Classic Clafouti recipe, above.


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Elaine McCarthy
Elaine McCarthy is the Co-ordinator of the PC Cooking School, located upstairs at the Great Canadian Superstore at Lansdowne Place in Peterborough. Elaine has been cooking professionally for over 20 years and running the cooking school for five years. A mother of two girls, she has a passion for healthy eating and for teaching children about the importance of the food that we consume. Be sure to check our column about the PC Cooking School and facility rental. You can follow Elaine on Twitter at @PlanxtyIrwin.