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.
Easy Weekend Breakfast
or
Brunch Recipe
It’s Friday and that means it’s nearly the weekend which for me means a bit of down time, although I often work seven days a week. But regardless of if I’m working or not, I do like to have a slower and more relaxed start to the day, and that means a leisurely sit down breakfast or brunch. Pancakes or crepes are easy enough to make any day of the week, and I remember making my mum’s recipe for Dropped Scones aka Scotch Pancakes for my daughter before she went to school, but today’s recipe for Baked Rhubarb & Strawberry Clafoutis Pancake is very much a weekend style pancake……a big, blowsy oven baked pancake that feeds four people, and which is baked whilst you make the coffee (or tea), set the table or read the papers. It’s based on a French clafoutis, which is a baked batter pudding with fruit, usually cherries, from the Limousin region of France.
This gorgeous oven baked pancake is served with a goodly dollop of Bonne Maman Rhubarb and Strawberry Conserve, and is my first bespoke recipe working with Bonne Maman. You might have seen my post from last week when I travelled down to London to take part in a wonderful day making (and eating) crepes in readiness for La Chandeleur; well, this is the start of my creative recipe collaboration with this iconic French conserves brand and their Colour Your Crepe campaign. I chose to use their delectable Rhubarb and Strawberry Conserve in my first recipe as it seemed like a wonderful late winter/early spring fruit conserve to use…….indeed my rhubarb is well on its way in the back garden and it’s such a fabulous combination to add sweet strawberries to the sharpness of rhubarb.
But back today’s recipe for Baked Rhubarb & Strawberry Clafoutis Pancake…..I love baked pancakes and when we lived in France we used to frequent a little waterside bistro that used to serve them, (both sweet and savoury) plus they’re so incredibly easy to make too. I made mine in an old cast iron skillet, but you can use any oven-proof bake-ware such as a pie dish or a heavy based baking tin. The pancake recipe is essentially a crepe recipe but with more eggs added for that puffy finish. As per a good clafoutis recipe I have added vanilla extract, which really enhances the rhubarb and strawberry conserve. And, as I love rhubarb crumble, I’ve also added a delicious oat and toasted almond crunchy, crumble topping as a finishing flourish with a dusting of icing sugar.
Although I love pancakes (crepes) with lemon and sugar just as my mum used to serve them, there is something rather indulgent about serving jam with this big oven baked pancake for the weekend. The rhubarb and strawberry conserve is absolutely delectable with the crunch of the oat and toasted almond crumble topping and nothing else is needed to dress it, in a culinary sense that is! I have shared the recipe below, in a printable recipe card, and PLEASE do let me know if you make this recipe and what you all think of it. You can buy Bonne Maman rhubarb and strawberry conserve (and the rest of the Bonne Maman range) at all the major UK supermarkets, and on Amazon. Have a lovely weekend and I’ll see you soon with more new recipes and travel stories. Karen
*Disclaimer: Paid collaborative post with Bonne Maman – I have free editorial and all views are my own*
Baked Rhubarb & Strawberry Clafoutis Pancake
Print recipe
| 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 |
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. |
Beth says
Karen! This is perfect and delicious! My photo is moments out of the oven but I wish I had taken it immediately as it was stunningly high risen! No nice plated pics because it was just for me but I enjoyed it with French lavender blueberry champagne jelly. MmmmMMMM! Thank you!
Karen Burns-Booth says
Thanks Beth, I am so pleased you enjoyed this recipe and I DID see your lovely pancake in Instagram – it looked amazing! Karen xx