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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.
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Clafoutis
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 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.
DIRECTIONS
◊ 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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So, what’s cooking in your kitchen?
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ooooh, this a fav dessert in the Hungry House – hubby has been known to eat it for breakfast when I make it! ps – just liked your Facebook , feel free to like mine back 😉
Hi, Thank you, and I just liked your FB too! This clafoutis is on a lighter side. It is quite a hit when I make them.
Love cherries!. This Looks so yummy!!.
This looks heavenly! Thanks for sharing Fae.
Thank you for visiting! 😀
I love this dessert, Fae! It looks simply gorgeous!
I love clafoutis too! Thank you. 😀
Another masterpiece recipe coming from you. Luv your collection.
Thank you very much for you generous words, Sadia. 😀 )))
Your Clafoutis is so appetizing and so yummy, one of my favorite dessert , Fae
Wow, coming from a French foodie, I am so flattered. Mine is a simpler version of the dessert, but it sure is good! 😀 )))
Hello! I have seen this recipe on fiesta friday #6. Your blog is very, very interesting and unique. I love the diversity of your recipes. I am now a follower
Thank you and Welcome, Catherine! I’m glad you find my blog interesting. I’m also glad we found each other through Angie/The Novice Gardner’s Fiesta Friday. 😀
I’ll have to give your recipe a try, Fae. I tried a cherry clafouti recipe last year and it was icky. I already know yours is a keeper!
Hi Patty, I stand behind it. You will not be disappointed. 😀 )))
Oh I trust you, Fae!
I stand behind Fae’s recipes, too! I’ve tried several, including the carrot rice. Absolutely the best recipes and instructions, better than FN (you know, that TV channel with all the celebrity chefs).
I know I can always count on you, Angie! 😀 )))
Looks delicious!
Thank you, Lori!
This looks amazing. So rich and delicious. I’ve never had anything like this but I want it!
Rich it is.
Delicious it is too! 😀 It is not difficult, try it when cherry season, you’ll love it!
My mom made clafouti for every dinner party dessert when I was growing up. It is elegant, easy to throw together, and the smell is the house is wonderful!! I have made peach and cranberry clafouti as well. Yours is so pretty!
You Lucky Girl! Now, you make it for Mom! 😀 )))
Of course!! I love to cook for my Mom- she is the most gracious guest!
Fae, this looks incredibly delicious and I never knew the business of leaving the pit in the cherries! How interesting. I will try this when cherries come back in season. Beautiful!
Oh, I know you are going to love it. As you see, my recipe is a light (thinner) version, it does well in small molds too. 😀
Looks fantastic, Fae! Clafouti is on my list at some point, as well. I just love fruit in a baked dessert. The cherries would be delicious
Fantastic! Soon will be the best cherry season… I look forward to your clafouti! 😀
This looks so great Fae!
This looks so delicious!!! Looks light; even with the heavy whipping cream!! Love cherries
Coming from someone who lived in France for a year, and has an abnormally high standard for pastries, I am thrilled to see this recipe! I am going to try it, gluten-free, very soon. Will let you know how it turns out.
Now this Fae, is exeptional!!!! And may I compliment you on your fine photography here! It is beautiful! Wow. Sharon
I finally cooked yours last night. What a fantsatic recipe. So tasty and it’s the first time i’ve used cherries in one! Thanks ‘Fae’s Twist & Tango’ – a fabulous Blog you have!
Looks great. I will give it a try and bake one soon.