oui, oui, clafoutis!

From all desserts made in this home  over the past many, many years, I think clafoutis definitely ranks number one when it comes to made most often. It definitely wins when it comes to easiest and quickest one, that is if you cheat a bit and use a jar of sour cherries. Personally, it ranks absolute top on comfort food too!

Traditionally made with cherries but you can use apples or, one of my personal favourites, the green reine claude plums…you get the idea: just use what’s in season! But let’s get back to the real thing! As the name gives away, we are talking  a French dessert, mais oui, finding its origin in the Limousin region where local griottes, sour cherries, are used. The name is said to come from the Occitan dialect word ‘claufir’, which means to cover or fill. you can find many recipes on the internet or in culinary magazines or books, some use butter, some don’t, this is how I make it…The combination of fresh juicy fruit and the sweet batter will transport you to dessert heaven, promised, so head towards your kitchen!

What you need:

  • 1 round baking dish and a little butter or oil to grease
  • 4 large eggs
  • 4 tbsp of flour
  • 100 gr sugar + extra 2 tbsp for baking dish
  • 185 ml cream
  • 125 ml milk
  • +/- 400 gr cherries
  •  I usually add a little Kirsch too
  •  Optional: a few drops of almond essence, two or three, just to give a hint, you don’t really need to flavour
clafoutis
clafoutis

What to do:

Preheat the oven to 180° C.

Grease a baking dish large enough to hold the cherries in one layer,  add two tbsp of sugar. Spin the dish round to coat the inside with the sugar, remove any excess if any, then set aside.

Mix the dry ingredients, then add the milk and cream and next add the eggs.

Layer the cherries in your baking dish. If you use a jar, let them go through a sieve first, but catch the liquid, you can use this for a nice gelato sauce or to accompany your clafoutis.

Pour the liquid (not to worry, it’s a very liquid batter) over the cherries and place in the oven for 30-35 minutes until golden and puffy.

Dust with icing sugar and serve lukewarm or lightly chilled depending on your own preference.

 

Bon appétit, mes amis!

Ingrid

xxx

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7 thoughts on “oui, oui, clafoutis!

  1. This looks lovely. I am not a fan of cherries although my husband is and I’m sure he’d quite like this. It looks like a recipe I could try with other fruit – some kind of berries perhaps – for something I’d like.

    Liked by 1 person

  2. I’m a very reluctant and lazy cook (you’ve probably gathered I’d rather be out walking 🙂 ) but this does look delicious, and not too difficult. I love sour cherries. In Poland I often have the homemade preserve at breakfast.

    Like

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