How to Make It
Preheat your oven to 350 degrees. Begin with 6 individual ramekins, and butter them so that your clafoutis will not be stuck to them after baking. I have a super sophisticated method of buttering my ramekin dishes, as can be seen below.
Now it’s time to add everything except the strawberry preserves and the garnishes into a food processor (you can also do this with a mixer).
Blend until smooth. You might feel a little worried that your mixture looks quite runny. I freaked out a little bit, too, but just trust me. Clafoutis has a final texture that is a somewhat similar to a custard, so you are on the right track.
Pour your batter into your 6 ramekins; they should each be roughly 2/3 full. Now add a spoonful of strawberry preserves (roughly 2 tsp) to the center of each clafoutis.
Bake for 35 minutes, give or take. Try hard not to open the oven door as this is a delicate dessert that falls in on itself quickly after coming out of the oven. You don’t want it to fall before it is done if you can avoid it. You will know it is done when it is nice and puffed up and it also doesn’t jiggle too much.
Remember, you have strawberry preserves in the center of your clafoutis, so dont’ be alarmed when you dig in and it looks a bit mushy, like this. The taste will be divine!