Clafoutis [kláfútí] sometimes in Anglophone countries spelled clafouti, is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan like batter. A traditional dessert from the Limousin region of France during the peak cherry season, is often served as a breakfast. The dish is often made without pitting the cherries because the pits are thought to enhance the flavor of the batter with a perfume faintly reminiscent of almonds. Whole cherries are also less likely to bleed into the batter. The dish’s name derives from Occitan (a romance language in southern France) clafotís, from the verb clafir, meaning “to fill” (implied: ”the batter with cherries”). Clafoutis apparently spread throughout France during the 19th century.
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 3 eggs
• 100 gr/ ½ cup sugar
• 118 ml/ ½ cup heavy whipping cream
• 2 tsp pure vanilla extract
• smidgen (1/32 tsp) salt
• 64 gr/ ½ cup all-purpose unbleached flour
• 1 cup pitted whole or halved red cherries.
◊ Place the rack in the middle shelf of the oven and preheat the oven to 175°C / 350°F.
◊ In a medium bowl, using electric beater beat the eggs and the sugar until creamy.
Gradually add the heavy whipping cream while beating. Add salt and vanilla and mix a little more. While still beating, gradually add the flour.
◊ With a non-stick cooking spray, spray a 23cm/9” diameter, deep Pyrex pie dish or oven-safe dish.
◊ Pour 2/3 of the batter in the pie dish. Place in the preheated oven and bake for 12 minutes or until a film is formed on the top, before it gets golden (don’t over bake).
◊ Remove from the heat and spread the cherries over the half-baked cake. Pour the other 1/3 of the batter around the cherries and bake for another 30 minutes. Clafouti is done when puffed and golden light brown and a toothpick poked in the center comes out clean.
~ Bon Appétit! ~
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