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
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*