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Clafoutis

Two weeks ago, I shared a recipe for Cherry Crostata. I can’t forget my inner French girl, so I had to find an equally good French cherry dessert.

I have succeeded.

Just as good and a tad easier to prepare.

It is called….Clafoutis. (Kla-FOO-tee)

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Clafoutis is a French comfort food that originated in the Limousin region of France. It has a cakey, custardy, puddingish consistency. It is traditionally made with cherries. Purists do not believe in pitting the cherries, thinking that the pits impart a nutty-flavor and that keeping the fruit whole results in the juices staying inside the cherries.

What? No pittin’ the cherries? Sign me up! That’s so much less work for me.

While cherries are traditional, this can be adapted to work with almost any fruit. Berries would be my second favorite (no peeling or pitting) and since blackberries are just starting to ripen in Chris’s Mom’s backyard, you can almost bet I’ll be whipping up a Blackberry Clafoutis real soon.

This recipe is taken from a little gem called French Desserts.

Cherry Clafoutis

1 cup whole milk
1 cup heavy cream
3 extra-large eggs
3/4 cup sugar
1/3 cup all-purpose flour
1 vanilla bean, split (optional)
1 lb. cherries
confectioners’ sugar

Generously butter and sugar a large, 10 inch diameter baking dish.

Put milk, cream, eggs and sugar in a bowl and mix until thoroughly blended. Add the flour and beat well. If using a vanilla bean, scrape the seeds with the tip of a small knife and stir into batter.

Preheat over to 400 degrees F. Arrange cherries in a single layer in a prepared dish.

Set the dish on the oven rack pulled out half-way, then pour over the batter. Gently push the oven shelf back in and bake until puffed and golden, 35-45 minutes. Just before serving, dust with confectioners’ sugar. Serve warm or at room temperature.

Clafoutis

Bon Appetit!

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  • User Gravatar
    Angie
    July 23rd, 2008

    Yummy…my mouth is watering! I’d love a big piece of this while watching Tori & Dean!!! LOL.

  • User Gravatar
    erin :: the olive notes
    July 23rd, 2008

    this looks absolutely scrumptious!! I will definitely try it!

  • User Gravatar
    Elke
    July 23rd, 2008

    Hmmm,Hmmm,Hmmm….remember your dear friends when those blackberries are ripe.
    I volunteer glady to try that sumptuous looking goddie dessert (lol)

  • User Gravatar
    My Mélange
    July 23rd, 2008

    Angie~ Ha! You got it!
    Erin~ You must try it- it is sooo easy and delish!!
    Elke~ You bet!! Of course, you guys will be the first for the blackberry one :)

  • User Gravatar
    joanne at frutto della passione
    July 24th, 2008

    I have become very curious about this dessert. I may have to try it soon. But I’m pretty sure I’ll pit the cherries!

  • User Gravatar
    michelle of bleeding espresso
    July 24th, 2008

    God bless you! Get it! Sounds like you sneezed!
    Tip the waitresses, folks! I’m here all week ;)
    Seriously it looks delicious. Can you send one over please?

  • User Gravatar
    Sherry
    February 18th, 2010

    Just found your blog on Stumble. It’s fabulous. Best from Jefferson’s Table
    .-= Sherry´s last blog ..Supper from 1810 ~ Eggs and Ham, Wild Mushrooms & Sorrel. =-.

  • User Gravatar
    cynthia in the french alps
    June 2nd, 2010

    My French stepdaughter makes a killer Cherry Clafoutis but you have to pit the cherries for that one, unfortunately. Thanks for another version of such a yummy dish. Cynthia in the French Alps
    .-= cynthia in the french alps´s last blog ..The Balance Between French and American Decorating: The French/American House =-.

  • User Gravatar
    Jamie
    July 26th, 2010

    this seems quite similar to a dutch baby. what do you think?

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