CLAFOUTIS

 JUMP TO RECIPE 

MY TAKE

Clafoutis (I actually love the name) is a really easy dessert to make. It is one of those recipes that takes only a few minutes to prepare and I have never had a fail! If you haven't already, you absolutely must try it out. Although originally made with black cherries, you can use virtually any fruit - berries or cut up fruits that you have going (I always keep a bag of frozen cherries to hand in case I do not have any fresh fruit around). The custard-like batter is light and airy and is very moist so there is really no need to have any accompaniments - except maybe a cup of coffee or tea!

Preparation is very easy and a hand-held whisk, or hand-held electric mixer, will more than suffice for mixing the batter. If you prefer, you can use just milk and not add cream, and the flour can be a gluten-free version too! The addition of lemon zest/vanilla or almond essence is up to your personal taste. It is really a very versatile dessert or even breakfast choice! If you are using fresh cherries, pit them first and if you do not have a cherry/olive pitter, just press the cherries firmly with a finger against a chopping board and the pit usually pops out without too much damage (cherries do not have to look perfect as they are going to be encased in the batter). Be ready for lots of red juice around (a friend once told me that it looked like she had just killed something in the kitchen!!) This recipe ticks all the boxes for ease, taste, presentation and economics for Péché Mignon Life!

CHERRY CLAFOUTIS

HISTORY

Clafoutis (the "s" is silent) is a traditional french dessert from the Limousin region of France. The name comes from the Occitan word "clafir" meaning "to fill". It dates back to the 19th Century and was originally a rural dish noted for its rustic charm, simplicity and the use of black cherries.

NOTES

It doesn't matter which of lemon zest, vanilla or almond essence you add - basically whichever you have available! In the oven, the clafoutis is ready when it "jiggles" very slightly in the middle and is lightly browned on top. When first removing it from the oven it will be puffed up but will deflate slightly when it cools - this is absolutely normal. I like to rush mine to the table to serve so that its puffed appearance makes a show! It can be served warm or cold. N.B. Leftover clafoutis (if there ever is any) is great for breakfast. You can serve it hot, cold or warm, by itself or with the addition of fresh fruits, cream and or a fruit coulis. But it really is delicious all on its own!

PEACH CLAFOUTIS

LET'S TALK

Please let me know how you fare with this recipe and if you have any suggestions to improve it? Send me your photos and your comments. I would love to hear about your favourite fruit recipes too!

THE RECIPE

---

Servings: 6-8 Prep time: 20 min Cook time: 40-45 min

---

INGREDIENTS

2 tbs unsalted butter

3 eggs (large)

1 cup whole milk (or 3%)

1/4 cup heavy cream

1/3 cup granulated sugar

1 tsp vanilla

1 tsp finely grated lemon zest

1 tsp kosher salt

1/2 cup all purpose flour

2 1/2 cups pitted fresh cherries (or frozen)

1 tbs powdered sugar for dusting

DIRECTIONS

1. Preheat oven to 350 degrees F. Thoroughly butter (bottom and sides) an approx. 9 inch round shallow baking dish. 
   

2. Blend eggs, milk, granulated sugar (reserve a couple of tablespoons for dusting after 20 minutes of baking), vanilla, lemon zest and salt. Use medium speed until frothy then add the flour and blend on low speed until combined and liquid is smooth. A hand whisk can be used.  

3. Pour enough batter into buttered baking dish to fill half way. Add cherries or other fruit. Pour remaining batter into dish gently to not disturb the fruit too much! Bake clafoutis on the middle rack of the oven for 20 minutes.  

4. After 20 minutes dust clafoutis with 2 tbs of granulated sugar (no need to completely remove from oven but be careful not to burn yourself). Bake for another 15-25 minutes, after which your clafoutis should be lightly puffed and golden. It is ready when it jiggles only slightly in the centre and it is slightly golden on the surface and at the edges. Pease note that the clafoutis will deflate soon after removing from the oven - this is normal. Allow to cool for a few minutes and then dust with powdered sugar and serve. It can be served warm or at room temperature.
   

NB. Personally I prefer to not overcrowd the fruit so that each slice of the clafoutis when served holds together well with the custard, and the custard/fruit balance is to my taste.