Strawberry Lavender Clafoutis

Marcella Dilonardo

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.

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Course Dessert

Cuisine French

Servings 4

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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