Strawberry Clafoutis

Ingredients for 1 servings:

• 500 g strawberries
• 100 g sugar
• 1 tbsp vanilla pudding powder
• 30 g butter
• 3 eggs
• 70 g flour
• 150 ml milk
• 50 g almonds, ground
• e.g. powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

a mix of casserole and pancake, for a 28 cm cake tin

Wash and quarter the strawberries. Grease a 28cm cake tin with butter. I always sprinkle the ground almonds on top of the butter because I like it that way. If you prefer to leave it out, you don’t need the almonds from the recipe. Mix the strawberries with a tablespoon of sugar and vanilla pudding powder and set aside. Preheat the oven to 200°C (top/bottom heat). Beat the eggs with the remaining 85g of sugar until creamy. Gradually stir in the flour. Then add the milk and finally the melted butter. Place the strawberries in the prepared tin and cover with the batter. Bake on the second shelf from the bottom of the oven for about 30 minutes. If it starts to brown too much, cover with a piece of aluminum foil. Dust with powdered sugar and serve warm.