Clafoutis

A clafoutis.

Clafoutis, sometimes in Anglophone countries spelled clafouti, is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.

A traditional Limousin clafoutis contains pits of the cherries.^[1] According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor.

Origins

The clafoutis comes from the Limousin region of France and while black cherries are traditional there are numerous variations using other fruits including red cherries, plums, prunes, apples, cranberries or blackberries.^[2] When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.

The dish's name derives from Occitan clafotís (Occitan pronunciation: [klafuˈti]), from the verb clafir, meaning "to fill" (implied: "the batter with cherries"). Clafoutis apparently spread throughout France during the 19th century.

Portions of this article were translated from its French equivalent. (See Original)

See also

• Flaugnarde

References

1. ^ The Concise Larousse Gastronomique, Hamlyn
2. ^ Larousse Gastronomique, Clarkson Potter Publishers

External links

• Plum Clafoutis recipe
• Cherry/pear Clafoutis recipe