Strawberry Clafouti

• 3 eggs
• 6 tbls of butter
• 1 cup of buttermilk
• 1/2 cup of sugar
• 2/3 cup of flour
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of salt

Filling

• 1 lb of strawberries
• 2 tbls of butter
• 1/2 cup of sugar + 2 tbl
• 2 tbls of basalmic vinegar
• nutmeg

Making the batter

1. Preheat the oven to 400 F.
2. Place a butter deep dish pie pan in the oven and allow to warm.
3. Place all of the ingredients into a blender and mix the ingredients for about 3 minutes and set the mixture aside.

Making the strawberry filling

1. Remove the tops and slice the strawberries into small sections. Remove any bruises or bad sections from the strawberrries.
2. In a non-reactive skillet melt the butter and add 1/2 cup of sugar and basalmic vinegar. Add the strawberries to the skillet and saute for about 5 minutes.
3. Remove from the stove and get ready to assemble.

Assembly

1. Remove the pie plate from the oven and place on a hot pad. Pour about half of the batter in to the pie pan.
2. Arrange the strawberries evenly in the pie pan. Make sure to add the juice from the cooking procedure. Pour the rest of the batter over the strawberries.
3. Sprinkle the 2 tbls of sugar over the top of the dish and cover the the top with a light dusting of nutmeg. (It depends how much you like nutmeg, I do so it is more than a light dusting (2 tsp))
4. Place in the 400 F oven for 25-30 minutes. The dish rise like a souffle and will burn if cooked too long. Check around 20 minutes.
5. Serve best warm.