Welcome to my kitchen! Today, I’m so excited to share one of my absolute favorite treats with you: Strawberry Pistachio Clafoutis. If you’re looking for a dessert that’s both elegant and incredibly easy to make, you’ve come to the right place. This recipe is perfect for using up fresh strawberries and it’s always a crowd-pleaser. Let’s get baking this delightful Strawberry Pistachio Clafoutis together!
Why You Will Love This Recipe
This Strawberry Pistachio Clafoutis is truly special for so many reasons. First off, it’s wonderfully simple to make – you don’t need any fancy techniques or equipment. It’s basically a baked custard with fruit, making it a fantastic option for both beginner and experienced bakers.
Ingredients
Here’s everything you’ll need to make this delicious Strawberry Pistachio Clafoutis. Make sure to have these ready before we start!
- 1 pound fresh strawberries, hulled and halved or quartered if large
- 1/2 cup shelled pistachios, roughly chopped
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
1. Get Started: Preheat and Prep
First things first, let’s get our oven preheating to 350°F (175°C). This is important so the oven is ready when we are. While the oven is heating up, lightly grease a 9-inch pie dish or a similar sized baking dish. This will prevent our Strawberry Pistachio Clafoutis from sticking.
2. Arrange Strawberries and Pistachios
Now, take your prepared strawberries and scatter them evenly across the bottom of your greased baking dish. Think of it like making a pretty strawberry bed! Sprinkle the chopped pistachios over the strawberries. The pistachios will add a lovely crunch and flavor to every bite of our clafoutis.
3. Whisk the Wet Ingredients
In a large mixing bowl, let’s combine the wet ingredients. Pour in the whole milk, heavy cream, eggs, and vanilla extract. Whisk these together until they are well combined and slightly frothy. This mixture will form the creamy base of our clafoutis.
4. Add Dry Ingredients
Next, add the granulated sugar, all-purpose flour, and a pinch of salt to the bowl with the wet ingredients. Whisk everything together until you have a smooth batter. Make sure there are no lumps of flour remaining. The batter should be thin and pourable, like pancake batter.
5. Pour Batter Over Fruit
Gently pour the batter evenly over the strawberries and pistachios in your baking dish. Try to distribute the batter so it covers all the fruit. Don’t worry if some strawberries peek through, that’s perfectly fine!
6. Bake to Golden Perfection
Carefully place the baking dish in the preheated oven. Bake for 45-55 minutes, or until the clafoutis is set and lightly golden brown on top. You’ll know it’s done when the edges are set and the center is just slightly jiggly – like a custard. A toothpick inserted into the center should come out mostly clean.
7. Cool and Rest
Once baked, remove the Strawberry Pistachio Clafoutis from the oven and let it cool in the dish for at least 15-20 minutes before serving. This cooling time allows the clafoutis to set completely and makes it easier to slice and serve.
Serving Suggestions
This Strawberry Pistachio Clafoutis is wonderful served warm or at room temperature. For a simple touch, dust the top with powdered sugar just before serving – it adds a touch of sweetness and makes it look extra pretty.
For food pairings, this clafoutis is lovely on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an even more indulgent dessert. It pairs beautifully with fresh berries or a light drizzle of maple syrup too.
This easy clafoutis recipe is perfect for so many occasions. Serve it for brunch with friends, as a delightful dessert after dinner, or even as a special treat for afternoon tea. Its elegant yet simple nature makes it suitable for both casual and more formal gatherings. It’s especially wonderful during strawberry season when the berries are at their peak freshness and flavor.
Storage and Reheating
If you happen to have any leftover Strawberry Pistachio Clafoutis (though it’s so good, leftovers are rare!), you can easily store it. Let the clafoutis cool completely to room temperature first. Then, cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. Store it in the refrigerator for up to 3 days.
When you’re ready to enjoy it again, you can eat it cold straight from the fridge, or gently reheat it. To reheat, you can warm individual slices in the microwave for about 30 seconds to 1 minute. Alternatively, you can reheat it in the oven at 300°F (150°C) for about 10-15 minutes, or until just warmed through. Be careful not to overheat it, or it might become dry. Reheating in the oven will help maintain a better texture compared to microwaving.
Key Details
- Prep time: 15 minutes
- Cook time: 45-55 minutes
- Total time: 1 hour to 1 hour 10 minutes
- Servings: 6-8 servings
- Equipment:
- 9-inch pie dish or similar baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
I hope you love making and enjoying this Strawberry Pistachio Clafoutis as much as I do! It’s a truly delightful and easy dessert that’s sure to impress. Happy baking!
Strawberry Pistachio Clafoutis
Ingredients
- 1 pound fresh strawberries hulled and halved or quartered if large
- 1/2 cup shelled pistachios roughly chopped
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
- Scatter strawberries in baking dish. Sprinkle pistachios over strawberries.
- Whisk milk, heavy cream, eggs, and vanilla extract in a bowl.
- Add sugar, flour, and salt to the bowl. Whisk until smooth batter.
- Pour batter over strawberries and pistachios.
- Bake for 45-55 minutes until set and golden brown. Toothpick comes out mostly clean.
- Cool in dish for 15-20 minutes before serving.