Clafoutis facts

500px-Clafoutis-4

This is what a clafoutis should look like!

The clafoutis is a traditional dessert from Limousin and Auvergne in Central France.

In some other regions, it is known as milliard or millard.

An authentic Limousin clafoutis is made with black cherries baked in a custard style batter.

The origin of the name, which can also be spelled clafouti, dates apparently from 1864.

It comes from the Occitan word clafotis, which evolved from clafir or claufir that means to fill.

You can replace the cherries with other fruits such as apples, plums and apricots if you want.

500px-Clafouti,_August_2008

It should also be baked in a round dish

There are also many trendy variants.

You can indeed use different species of cherries and more sophisticated batter.

All these alternative recipes are very good, however, they don’t produce a genuine Limousin clafoutis!

Clafoutis is a simple and quick dessert to bake, and here is the basic method, the best!

The trick for a perfect dish:

1- Don’t pit the cherries otherwise they’ll lose their flavour.

2- Don’t slice them as their juice will turn the dough soggy!

Clafoutis recipe

Preparation: 30 minutes
Cooking time: 35 minutes

Ingredients
– 100g of flour
– 90g sugar
– 6 eggs
– 250cl milk
– 750g of black cherries (un-stoned)
– 1 pinch of salt
– 1 tiny glass of Kirsch (Cherry Brandy)

Method

Add the flour, eggs and sugar together in a large bowl
Mix them while pouring the milk gradually
Beat in the eggs one at a time while mixing the batter
Mix the batter until it has the consistency of pancake batter
Add the Kirsch
Grease a baking dish
Add the washed and stemmed but un-pitted cherries
Pour the batter over the cherries
Bake for 35 minutes in a hot oven

You can sprinkle icing sugar (optional) when it’s baked.

The clafoutis can be served cold, however, it is at its best and releases beautiful aromas and flavours when luck-warm!

Bon Appétit.

Map of Limousin

Photos via Wikimedia Commons: photo#1  by Rotem Danzig Attributionphoto#2 by Larry & Teddy (nee Schlueter) Page is licensed under CC BY 2.0