How to make
Mold 9x7″ (22x18 cm) well greased with a piece of soft butter.
The fruit, if frozen, are slightly defrosted for no more than 15 to 20 minutes and sprinkled with 1 tbsp. sugar, so the sugar can stick. They are arranged at the bottom of the mold next to each other.
Pour the remaining sugar and lavender seeds into a blender/food processor.
Grind into a powder for about 2 minutes (lavender seeds can also be grinded in a grinder).
Add the milk, cream, eggs and salt. Blend again at medium speed, to beat until homogenous. Add the flour and stir again until it is absorbed and the mixture is completely smooth.
The entire mixture is poured over the candied fruit.
Bake the fruit clafoutis at 360°F (180°C) with a fan for about 35 minutes.
Serve with a scoop of ice cream or a scoop of Greek yogurt or sprinkle with powdered sugar.
It is not cut into proper pieces and when serving, the strawberry clafoutis is scooped with a spoon.
