Clafoutis facts
Clafoutis is a simple, delicious, and traditional dessert originating from Limousin and Auvergne in central France. It is also called milliard or millard in some regions. A true clafoutis is made with black cherries baked in a custard-based batter.
Its name seems to date back only to 1864. It is sometimes spelt clafouti, which comes from the Occitan word “clafotis,” derived from “clafir” or “claufir,” meaning “to fill.”
Since it’s not always easy to find black cherries these days, you can use the darkest cherries possible, as they are generally very flavorful and sweet. You can also substitute apples, plums, or apricots for the cherries.
There are indeed many variations, using different varieties of cherries and more elaborate batters. However, while delicious, these alternative recipes don’t quite capture the essence of a true Limousin clafoutis!
It is a quick and easy dessert to prepare. The secret to a perfect dish: Don’t pit the cherries to preserve their flavour, and avoid slicing them, as their juices can make the batter soggy.
Here’s the basic method, considered the best.
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
- In a large bowl, combine the flour, eggs, and sugar.
- Gradually whisk in the milk.
- Stir the batter until it has the consistency of pancake batter.
- Add the kirsch.
- Butter a baking dish.
- Add the washed, stemmed, but unpitted cherries.
- Pour the batter over the cherries.
- Bake for 35 minutes in a preheated oven.
After baking, you can dust with powdered sugar. This cake can be enjoyed cold, but it’s even better warm.
Bon Appétit!
