Clafouti

Clafouti, sometimes spelled clafoutis, is a custard-like baked French dessert that is typically made by baking fresh fruit (traditionally cherries) and a batter, somewhat similar to pancake batter, in a baking dish.

Originally from Limousin, the dish's name comes from Occitan "clafotís", from the verb "clafir", meaning "to fill up" (implied: "the batter with cherries"). Clafoutis apparently spread throughout France during the 19th century.

When other kinds of fruit, such as plums, prunes, apples, cranberries or blackberries are used instead of cherries, the dish is called a "flognarde" (sometimes spelled "flaugnarde").

Some purists strongly advise against de-pitting the cherries used in a clafoutis. According to them, the pits release a wonderful flavor when the dish is cooked. A traditional Limousin clafoutis contains pits.–"The Concise Larousse Gastronomique", Hamlyn. If the pits are removed, the clafoutis will be milder.

:"Portions of this article were translated from its French equivalent. (See [http://fr.wikipedia.org/w/index.php?title=Clafoutis&oldid=12366243 Original] )

Gallery

External links

* cite web|accessmonthday=July 15 |accessyear=2006
url=http://www.epicurious.com/recipes/find/results?search=clafoutis
title=Clafouti Recipes
work=Gourmet Magazine and Bon Appétit Magazine, Epicurious.com
* cite web|url=http://www.tashian.com/carl/archives/2006/12/winter_claufoutis.php|title=Winter Clafoutis
work=Recipe for the cranberry and walnut clafouti pictured left
* [http://eugenia.gnomefiles.org/2007/01/20/clafoutis/ Clafoutis recipe] with cherries or pear.
* [http://www.waleg.com/kitchen/archives/007034.html Strawberry Clafoutis]
* [http://www.nytimes.com/2008/01/09/dining/09mini.html?ref=dining Mandarin Orange Clafoutis] from the New York Times
* [http://greatgrub.com/recipes/2238 Cranberry Clafoutis] an American variation