The Clafoutis is a typical dessert of the Limousin, a region of south-central France whose territory is situated around the Massif Central and that includes 3 departments: Corrèze, Creuse and Haute-Vienne
The original Clafoutis is only made with cherries, although today quite often the same name is used also for other desserts which in fact should be called Flaugnarde and that are prepared with the same method but with different fruits such as apricots or plums, apples, pears, blackberries, peaches, plums, etc..
The term Clafoutis derives from the occitan dialect verb claufir, that means to fill and come from Latin clavum ficere = to fill of points similar to nails ( that are in this case the sweet cherries).
The Clafoutis or Clafouti is a cake made with cherries and pancakes batter.
It is a very popular dessert in France but it's not rare to find others similar to it, as the cake called millard in Auvergne.
Originally cherries were left with their core, but now they are almost always pitted and, believe me, even if it takes a little more time it’s much better. However, someone argue that cherry stones enhances the taste of the cake.
Two are the cooking methods, in a pan or in the oven. Of course, baking in pan is the oldest one.
I bake my Clafoutis and also my Flognardes into my oven, and I always take off fruit stones with care.
The recipe is really simple.
It 's a delicious and light dessert that can be served warm or cold, so it's a good idea for the summer.
I like to make it quite soft to be eatable with a spoon.
Doses are various: it’s said that there are as many versions as families.
Generally I combine ingredients by eye and, if you like this cake, I think that in a short time you will also do the same, adding more or less sugar or milk depending from the quality of fruits.
A lot of Clafoutis recipes include creamin the ingredients, which is not in the traditional recipe.
For sure, until 30 years ago and certainly in the countryside milk was richer and fatter than now, containing often a part of his cream that is now removed completely from the milk sold in packs.
So I think that sometimes to add cream could be a good idea, if milk is too light.
Ingredients for 6 servings: ½ kg of ripe cherries, 200g of flour, ½ liter of milk, 100g of sugar, a pinch of salt, a tablespoon of brandy, 3 or 4 whole eggs, butter to grease the pan.
Wash cherries and take off their stone
Choose a round baking tray, 26 cm large, preferably made of porcelain or ceramic. Grease it with butter and sprinkle with granulated sugar.
With flour, sugar, salt, milk, brandy and eggs prepare a very smooth batter, without lumps.
Put cherries into the pan distributing them evenly with caution. (I like that they cover completely the pan bottom arranged in a not regular way.)
Pour batter over cherries so that cherries just sprout from the surface.
Cook for about 35-40 minutes in a hot oven, at 180 ° C, preferably conventional with heat from below.
Make attention to the last part of cooking so that the surface of the cake does not burn nor become too dark.
The original Clafoutis is only made with cherries, although today quite often the same name is used also for other desserts which in fact should be called Flaugnarde and that are prepared with the same method but with different fruits such as apricots or plums, apples, pears, blackberries, peaches, plums, etc..
The term Clafoutis derives from the occitan dialect verb claufir, that means to fill and come from Latin clavum ficere = to fill of points similar to nails ( that are in this case the sweet cherries).
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| image from Wikipedia |
The Clafoutis or Clafouti is a cake made with cherries and pancakes batter.
It is a very popular dessert in France but it's not rare to find others similar to it, as the cake called millard in Auvergne.
Originally cherries were left with their core, but now they are almost always pitted and, believe me, even if it takes a little more time it’s much better. However, someone argue that cherry stones enhances the taste of the cake.
Two are the cooking methods, in a pan or in the oven. Of course, baking in pan is the oldest one.
I bake my Clafoutis and also my Flognardes into my oven, and I always take off fruit stones with care.
The recipe is really simple.
It 's a delicious and light dessert that can be served warm or cold, so it's a good idea for the summer.
I like to make it quite soft to be eatable with a spoon.
Doses are various: it’s said that there are as many versions as families.
Generally I combine ingredients by eye and, if you like this cake, I think that in a short time you will also do the same, adding more or less sugar or milk depending from the quality of fruits.
A lot of Clafoutis recipes include creamin the ingredients, which is not in the traditional recipe.
For sure, until 30 years ago and certainly in the countryside milk was richer and fatter than now, containing often a part of his cream that is now removed completely from the milk sold in packs.
So I think that sometimes to add cream could be a good idea, if milk is too light.
Ingredients for 6 servings: ½ kg of ripe cherries, 200g of flour, ½ liter of milk, 100g of sugar, a pinch of salt, a tablespoon of brandy, 3 or 4 whole eggs, butter to grease the pan.
Wash cherries and take off their stone
Choose a round baking tray, 26 cm large, preferably made of porcelain or ceramic. Grease it with butter and sprinkle with granulated sugar.
With flour, sugar, salt, milk, brandy and eggs prepare a very smooth batter, without lumps.
Put cherries into the pan distributing them evenly with caution. (I like that they cover completely the pan bottom arranged in a not regular way.)
Pour batter over cherries so that cherries just sprout from the surface.
Cook for about 35-40 minutes in a hot oven, at 180 ° C, preferably conventional with heat from below.
Make attention to the last part of cooking so that the surface of the cake does not burn nor become too dark.
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