Monday 8 July 2024

Classic Clafoutis

 Homemade clafoutis just out of the oven.

Homemade clafoutis.

We love clafoutis. It's a simple seasonal dessert popular in all the regions of France where cherries do well. I've posted about it before [link], but thought it was time for a reprise of this classic of French provincial cuisine. This is a particularly creamy version which I like a lot.

 

Ingredients for clafoutis.

Ingredients for clafoutis. Photo by loire Valley Time Travel.

Ingredients

3 eggs

½ cup sugar

Pinch of salt

½ cup flour

2 tbsp butter, melted

1 cup milk

½ cup cream

1 tsp vanilla extract

Finely grated zest of half a lemon

300 g (about 3 cups) of cherries

 

Method

  1. Set the shelf above the middle and heat the oven to 180°C.
  2. Butter a flan dish.
  3. Put the eggs, sugar and salt in a jug and using a stick blender, whisk them for at least a minute.
  4. Add the flour and blend well.
  5. Add the melted butter and blend well.
  6. Add the milk, cream, vanilla and lemon zest and blend well.
  7. Pour the batter into the flan dish.
  8. Gently drop the cherries into the batter.
  9. Bake for 35 minutes. It should be just set, maybe a bit wobbly in the centre and browning at the edges.
  10. Let cool slightly and serve warm, cut into wedges.

 Ready for the oven.

Clafoutis ready for the oven.

Serves 8.

1 comment:

Le Pré de la Forge said...

"Gently drop the cherries into the batter." Aha! That's your trick to getting a wonderful result... and your claffies are very tasty and also a feast for the eyes... the recipes I have used always say "arrange the fruit in the dish and carefully pour over the batter"
And "It should be just set, maybe a bit wobbly in the centre and browning at the edges." The recipe we've used most says... "cook until brown on top" [which your old recipe shows clearly] and there's no ground almonds or semolina in this one, either!!

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