Maple Water & Berry Clafoutis

Taste

Clafoutis is a classic French country dessert that transforms a simple crêpe-like batter and seasonal fruit into an elegant, puffed-up bake. While traditional versions rely on dark cherries, this springtime variation highlights fresh Quebec strawberries. The custardy base is sweetened entirely with amber maple syrup, lending a deep, caramel-like note that complements the berries. If you happen to source fresh maple water during the fleeting early spring run, simply swap out the milk for an incredibly delicate, woodsy twist.

Instructions

1. Preheat the oven. Preheat your oven to 190 °C (375 °F). Generously coat the inside of a 9-inch cast iron skillet or ceramic baking dish with the room-temperature butter.
2. Prepare the berries. Arrange the hulled and halved strawberries in an even, single layer across the bottom of the prepared baking dish.
3. Blend the batter. In a blender, combine the eggs, maple syrup, vanilla extract, all-purpose flour, milk, and a pinch of salt. Blend on high for about 30 seconds until the mixture is completely smooth and frothy. Alternatively, vigorously whisk the eggs and syrup together first, then gradually whisk in the flour, followed by the milk, until no lumps remain. ⏱︎ 30 sec
4. Bake the clafoutis. Carefully pour the liquid batter over the strawberries in the dish. Transfer to the middle rack of the oven and bake for 30 to 35 minutes. The edges will puff up significantly and turn golden brown, while the center should be just set but still quiver slightly when nudged. ⏱︎ 35 min
5. Serve warm. Remove the clafoutis from the oven and let it rest for 10 minutes—it is normal for the puffed edges to deflate as it begins to cool. Dust lightly with icing sugar, slice into wedges, and serve warm. ⏱︎ 10 min

Tips

• Substitution: If using fresh blueberries, there is no need to halve them; simply scatter them directly into the dish. If substituting frozen berries, do not thaw them first, though you may need to increase the baking time by about 5 minutes.
• Variation: For an intensified maple flavor, try drizzling an extra tablespoon of maple syrup over individual slices just before serving.
• Make ahead: You can blend the liquid batter up to a day in advance and store it covered in the refrigerator. Just give it a quick whisk or blend before pouring it over the berries.