Baked Rhubarb & Strawberry Clafoutis Pancake

Serves	4
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Breakfast, Dessert, Snack
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Christmas, Easter, Valentines day
Region	French
By author	Karen Burns-Booth

Baked Rhubarb & Strawberry Clafoutis Pancake - A delicious oven baked clafoutis style pancake that is served with rhubarb & strawberry conserve and an oat & almond crumble topping.

Ingredients

Pancake

3 free-range eggs
25g unsalted butter
pinch of salt
2 teaspoons vanilla extract
100g plain flour
100ml full cream milk
1 tablespoon sugar

Crumble Topping

2 tablespoons toasted flaked almonds
2 tablespoons jumbo oats

To Serve

4 tablespoons Bonne Maman Rhubarb and Strawberry conserve
Icing sugar

Note

Baked Rhubarb & Strawberry Clafoutis Pancake - A delicious oven baked clafoutis style pancake that is served with rhubarb & strawberry conserve and an oat & almond crumble topping.

Directions

Step 1	Pre-heat oven to 200C/400F/Gas mark 6. Place a cast iron frying pan, skillet or heavy based baking dish into the oven to pre-heat. NB: I used a 25cm cast iron skillet, but a heavy based pie dish or an oven-proof frying pan will do.
Step 2	Whisk the eggs with the sugar until light and frothy. The add the milk, flour, vanilla extract and salt, and whisk again until you have a smooth lump-free batter. NB: At this stage you can cover the batter and leave it overnight or for a few hours until you need it.
Step 3	Open the oven and using a heavy duty oven glove, take the heated pan out of the oven and add the butter, swirling it around to coat the pan until it is all melted. Then pour the batter into the pan and place it back into the oven immediately.
Step 4	Bake for 20 to 25 minutes until it is puffed up and golden brown, the edges will have shrunk away from the pan too.
Step 5	Spoon the rhubarb and strawberry conserve over the top, then sprinkle some of the crumble topping over as well as a dusting of icing sugar. Serve straight away cut into wedges and with extra conserve, crumble topping and icing sugar on the side.