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Strawberry clafoutis with champagne cream

Strawberry clafoutis with champagne cream


The original French recipe is traditionally made with cherries, but this strawberry version is perfect for summer

  • Feeds 6 Feeds 6
  • Ready in 1 hour

Each serving contains

  • Energy
    1136kj 273kcal
  • Fat
    Med 23%
  • Saturates
    High 48%
  • Sugar
    Med 23%
  • Salt
    Low 23%

% of adult’s reference intake | Carbohydrates per serving : 23g


  • 250g Co-op British strawberries, hulled and quartered
  • 100ml Co-op Les Pionniers Champagne
  • 65g caster sugar
  • 10g Co-op unsalted butter, for greasing
  • 50g Co-op plain flour
  • 2 Co-op British free range eggs, lightly beaten
  • 270ml Co-op semi-skimmed milk
  • 1 tsp vanilla extract
  • 150ml Co-op double cream


  1. Put the strawberries in a bowl with the Champagne and 15g of the caster sugar, then set aside
  2. Preheat the oven to 200°C/fan 180°C/Gas 6, and grease 6 medium-sized ramekins with butter
  3. Put the flour and remaining caster sugar in a mixing bowl with a pinch of salt
  4. Combine the eggs, milk and vanilla extract in a jug, then slowly pour into the dry ingredients, whisking all the time, until you have a smooth custard
  5. Strain the strawberries, reserving the liquid, then divide them between the prepared ramekins
  6. Pour the custard over the top, then put on a baking tray and bake in the oven for 30-35 mins, until puffed up and golden, with a wobble in the middle
  7. Meanwhile, pour the double cream into a bowl, add the reserved liquid from the strawberries, then whisk until the mixture forms soft peaks
  8. Once the custards are cooked, remove from the oven and allow to stand for 5 mins — they will sink a bit, but don’t worry
  9. Top with a spoonful of the Champagne cream and serve