clafoutis

a clafoutis is a french baked custard-like dessert which is typically made with fresh fruit (traditionally cherries) and a light batter. it originates from limousin in southern france (limoges in french) from the 19th century. when made with fruit other than cherries it can also go by the name of flognarde (from the french dialect occitan).

it is a fairly light dessert, not too sweet and super tasty. i am unsure when it first came onto my radar exactly, but i’ve been anxious to try to make one. recently i came across a recipe and the photo looked so delicious that i was salivating just looking at it. so i finally rolled up my sleeves and started baking. below is a picture of my very first clafoutis: it was very easy to make, and yes, it was super yummy! i have to secretly admit, it also is delicious in the morning with coffee!

please note that i have slightly altered my recipe from the one i originally found.

ingredients

1 lb ~ 450g -fresh fruit -here i used blackberries

2 tbsp ~ 30ml -butter -plus some extra to butter the dish

1 cup ~ 250ml -flour

1 pkg ~ 100g / 1 cup -ground almonds -
you can use a coffee grinder to grind whole almonds

1 cup ~ 250ml -milk

1/2 cup ~ 125ml -10% cream -also called half & half

4 -large eggs

2/3 cup ~ 150ml -sugar

1 tsp ~ 5ml -vanilla extract

1/2 tsp ~ 2.5ml -salt -can omit if using salted butter

2 tbsp ~ 30ml -icing sugar -for decoration

about the fruit: although traditionally made with cherries, pitting those can be time-consuming, so choose any fruit you like. berries are fantastic for it, and i really love the blackberry clafoutis — blueberry being my second favourite. so whichever is your favourite fruit, why not try that one!

• preheat oven to 375ºF (190ºC) and place the rack in the center of oven.

• wash the fruit. remove pits if using cherries or cut into pieces if using larger fruit.

• melt the butter. keep some extra at room-temperature for buttering the dish.

• in a food processor or with a hand mixer, combine the flour, ground almonds, milk, cream, eggs, sugar, melted butter, vanilla extract and salt.

• mix until batter is completely smooth. note: the batter will be fairly liquid

• butter a 10-inch (25cm) ceramic or earthenware dish (if you have a french dish like the one in the photo, they are actually designed for this type of dessert — mine is a 12-inch made by emile henry)

• pour 1/3 of the batter into the dish and bake until very lightly set — about 5 minutes. this step prevents the fruit from settling at the bottom of the clafoutis.

• remove from oven and place the fruit evenly over the batter.

• gently pour the remaining batter evenly over the fruit and return to oven — big emphasis on “gently” otherwise, well, you’ll see what happens to the fruit.

• bake until puffed and golden brown around the edge, 45-50 minutes.

• let cool and then sprinkle with icing sugar if desired.

you can serve it warm or at room-temperature, as you wish, and with ice cream on the side if your heart desires. it is also very good cold the next day, although i prefer the warmer versions. so enjoy!

additional note: i have now made this dessert so many times for various occasions and every single time it’s been a huge hit! just sayin’ ;)

more info on clafoutis

please let me know if you enjoy this french delight by leaving me a comment ~ thanks!