Damn strawberries fell in the vodka again. Ok, no they didn’t. Though it would have been a nice mess to eat. Strawberries seem to be coming out of my ears at the moment, just now I went across the road and picked more from a neighbour’s yard. There is no escaping them.
The clafoutis originates from France. Where they are traditionally cooked with a nip of Kirsch (cherry liqueur) and whole cherries – pits and all. It resembles a sweet pancake crossed between a baked custard. As the country Australian that I am, I had to improvise since I had never heard of Kirsch. Where would I be able to buy it? Maybe in the city somewhere, my local bottleo is hard pushed to get a bottle of wine in from a foreign country let a lone a fancy liqueur. There are some good points to having loads of Aussie reds to choose from but I really do crave a good malbec from Argentina sometimes.
With vodka in our liquor cabinet I thought it only fitting to replace the Kirsch. I know what vodka is – it is the stuff they put in slushies right, or are they called daiquiris? Nevermind.
Since there are strawberries everywhere I had to use them. Plus I think they are slowly winning me over, this year I have had no choice but to eat them.
- 2 tbsp butter
- 6 eggs
- 1 ¼ cup milk
- 50 gm sugar
- 1 tsp vanilla bean paste
- 2 tbsp of vodka (50ml)
- Pinch of salt
- 100gm flour (3/4 cup)
- 1 punnet of strawberries (250 gms), quartered or halved
- Icing sugar for dusting
- Preheat an oven to 180’c. Place an 11 inch (28cm) pie dish with the butter inside to melt in the oven while making the mixture.
- In a large mixing bowl combine the eggs, milk, sugar, vanilla paste, vodka, salt and flour. Use a stick blender to mix to make sure there are no lumps.
- Once the butter has melted in the pie dish, pour the egg mixture in. Arrange the strawberries over the top.
- Bake in an oven for 30 minutes or until a dark golden colour. Check with a metal skewer that the middle is cooked, it should come out clean.
- Allow to cool for another 30 minutes, and dust with icing sugar before serving.