Clafoutis (France)

Clafoutis (France)

Clafoutis (pronounced kla-foo-TEE) is a classic French dessert from the Limousin region, traditionally made with black cherries and a custard-like batter.

This rustic dessert is known for its simplicity, elegance, and ability to highlight seasonal fruits. The batter is a blend of eggs, sugar, flour, and milk, similar to pancake or crêpe batter, resulting in a custardy, flan-like texture.

The fruits are typically left whole, with the pits in place, as the pits release a subtle almond-like flavor during baking. However, for convenience, you may opt to pit the cherries. Clafoutis can be made with various fruits such as berries, plums, or pears, making it a versatile dessert that adapts to the seasons.

Follow this guide to create a perfect, silky Clafoutis that will delight family and friends alike.

Ingredients

For the Clafoutis Batter

• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (100 g) granulated sugar
• 3 large eggs
• 1/2 cup (60 g) all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional, enhances cherry flavor)
• A pinch of salt

For the Fruit Filling

• 1 lb (450 g) fresh cherries, pitted (traditional to leave pits, but optional)
• 1-2 tablespoons granulated sugar (for sprinkling over the fruit)
• Powdered sugar (for dusting, optional)

Equipment

• 9 or 10-inch round baking dish or pie pan
• Mixing bowls
• Whisk or hand mixer
• Sifter (optional, for flour)

How to Make Clafoutis

Step 1: Prepare the Fruit and Dish

Preheat the Oven: Preheat your oven to 350°F (175°C). Butter your baking dish generously to prevent the clafoutis from sticking.

Arrange the Cherries: Place the cherries in an even layer across the bottom of the prepared baking dish. Sprinkle 1-2 tablespoons of sugar over the cherries to enhance their natural sweetness.

Step 2: Make the Batter

Whisk the Wet Ingredients: In a medium-sized mixing bowl, combine the eggs and granulated sugar. Whisk until the mixture is pale and slightly frothy.

Add Milk and Cream: Pour in the milk and heavy cream, continuing to whisk until smooth. Add the vanilla extract and almond extract, if using. The almond extract complements the cherries and adds a hint of depth to the dessert.

Incorporate the Dry Ingredients: Sift the flour and salt over the wet ingredients, then gently whisk until the batter is smooth and free of lumps. Be careful not to over-mix, as this can make the Clafoutis tough.

Step 3: Assemble and Bake

Pour the Batter Over the Cherries: Slowly pour the batter over the cherries in the baking dish, ensuring they remain evenly distributed.

Bake: Place the dish in the preheated oven and bake for 35-45 minutes. The Clafoutis is done when the batter is set, puffed, and golden brown around the edges, with a slight jiggle in the center.

Cool: Remove the clafoutis from the oven and allow it to cool for about 10 minutes. It will deflate slightly as it cools, which is normal.

Step 4: Serve and Garnish

Dust with Powdered Sugar: Just before serving, dust the Clafoutis with powdered sugar for a touch of elegance and sweetness.

Serve Warm or at Room Temperature: Clafoutis can be enjoyed warm, room temperature, or even slightly chilled. Serve as is or with a dollop of whipped cream or vanilla ice cream for added indulgence.

Chef’s Note

Traditional Cherries: While cherries are the classic choice for Clafoutis, the dessert also works well with other fruits such as blueberries, raspberries, blackberries, plums, or apricots. If using other fruits, make sure they’re ripe but firm.

Pitting the Cherries: Leaving the pits in is traditional, as the pits add a hint of almond flavor. However, pitting the cherries makes for easier eating, especially for kids or guests unfamiliar with this French tradition.

Consistency and Texture: Clafoutis batter is intentionally thin, similar to pancake batter. For a lighter texture, let the batter sit for 10 minutes before pouring over the cherries. This allows any bubbles to settle, creating a smooth custard during baking.

Experimenting with Flavors: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced version, or try a splash of liqueur like Kirsch (cherry brandy) for an adult twist.

Serving Suggestions: Traditionally, Clafoutis is served warm or at room temperature. It can be enjoyed on its own, but a small scoop of vanilla ice cream or fresh whipped cream adds a lovely contrast to the custardy texture.

Nutrition Information (Per Serving, based on 8 servings)

• Calories: 210 kcal
• Carbohydrates: 30g
• Protein: 5g
• Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 70mg
• Sodium: 50mg
• Fiber: 2g
• Sugar: 22g

Note: Nutritional values may vary depending on the exact amounts and types of ingredients used.

Conclusion

Clafoutis is the perfect combination of simplicity and sophistication, bringing together the creamy richness of custard and the bright flavors of fresh, ripe cherries.

This timeless French dessert is easy to prepare yet impressive in both taste and appearance, making it a go-to recipe for entertaining or a weekend treat.

With its gentle sweetness and custard-like texture, Clafoutis is sure to become a favorite in your repertoire, whether you enjoy it with cherries, berries, or other seasonal fruits.

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