Strawberry Lavender Clafoutis
A strawberry lavender twist on a french classic: Clafoutis! A wonderful treat to serve for mother’s day brunch or dessert made with Conestoga Free Range Eggs.
Ingredients
- 3 Conestoga Free-Range Brown Eggs room temperature
- 3/4 cup granulated sugar
- 1 teaspoon culinary lavender
- 3 tablespoons unsalted butter melted
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1 pinch salt
- 2 cups fresh strawberries quartered
- Powdered sugar for dusting
Instructions
- Muddle together sugar & lavender.
- In a large mixing bowl vigorously whisk together the lavender sugar, butter, vanilla, eggs, milk, flour & salt until well blended. Let the batter stand for 15 minutes.
- Heat oven to 350(f) degrees.
- To a greased oven-safe skillet or baking dish add half the batter & strawberries. Bake for 10 minutes & add the remaining batter.
- Cook until golden & puffed. dust with powdered sugar & serve!
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