The most popular lunch dessert & most requested recipe at the beginning of this season has been the classic & humble Clafoutis.
Clafoutis is a sweet batter mix that is baked filled with unstoned cherries, the stones are left in because the give the batter a slight almond flavour during baking.
Clafoutis comes from the Limousin just north of our crousing route & it’s poularity spread throughout France during 19th century. The name comes from the Occitan word clafotis meaning to fill, as in a batter filled with cherries which describes the dish perfectly.
These days clafoutis are filled with lots of different fruits such as apricots, apples, pears & nectarines. However when filled with anything other than cherries it should be called a flaugnarde, a similar dish from the Limousin & Perigord.
160 ml. Milk
160 ml. Cream
90g. Caster sugar
1. Lemon zested
70g. Butter melted
600g. Cherries with or without stones, your choice.
Using a 24 – 28 cm baking dish or cake tin, either line with baking parchment or in a baking dish brush with butter & coat with sugar as you would a soufflé.
Pre heat the oven to 180 C, 350 F, gas 4.
Put the flour, lemon zest & sugar in a mixing bowl, in a jug mix all the wet ingredients, add these to the four to create a smooth batter.
Finally fold the cherries into the batter & pour into the prepared baking dish & bake for 35 to 40 minutes, until a knife inserted in the middle comes out clean, cool just slightly & sprinkle with caster sugar.
Serve with a warm creme anglaise, pouring cream or creme fraiche.
One Comment Add yours
Do you have a photo of your Clafoutis?
In the meantime, I’ll just get one from wikimedia commons: http://commons.wikimedia.org/wiki/File:Clafouti,_August_2008.jpg
Pictures really add to a recipe. Either the dish itself and/or with happy people eating it 🙂
Thanks for the recipe, Sheila & Bob Paradise Connections