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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly grease a 25cm/10in round or a 25x20cm/10x8in rectangular pan (ceramic or metal) with softened butter. | 2. Rinse the strawberries, leaving them a little wet. | 3. Toss with 1/3 of the caster sugar, then spread them evenly in the bottom of the dish. | 4. Sift the flour, salt and the remaining sugar into a mixing bowl. | 5. Make a well in the middle and pour in the beaten eggs. | 6. Mix well, drawing in the flour from the sides. | 7. Stir in the milk gradually until you have a smooth batter (You can use a food processor to make the batter). | 8. Pour the batter into the dish over the strawberries, and bake in a preheated oven at 180°C/350°F for about 35 minutes until lightly browned and puffed up. | 9. Clafouti is at its best eaten lukewarm; dust with the icing sugar just before serving. | 10. Serve plain or with some lightly sweetened whipped cream if you're feeling decadent. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
strawberry	500		hulled	24320.0	5836.8	509.2	228.0
caster sugar	75			111.25	0.0	24.75	0.625
purpose flour	125	g		111.25	0.0	24.75	0.625
salt	1	pinch		-	-	-	-
egg	3		beaten	214.5	1.08	18.84	14.265
milk	300			44652.0	3498.96	2305.8	2393.64
sugar	30		powdered	14004.0	3591.72	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.