Clafouti is a classic French dessert resembling a fruity custard or sweet omelette, traditionally made with cherries but can be made with any fruit. It’s easy to make and a popular dessert served hot at dinner parties, often with whipped cream or ice cream.
Clafouti, also known as clafoutis, is a classic French dessert that resembles a fruity custard or a sweet omelette. Originally from the Limousin region of France, clafouti is also made in many other locations and is a popular dessert. Since clafouti is very easy to make and has an elegant presentation, it’s a great quick dessert choice for dinner parties. Since it is served hot as a general rule, clafouti is either prepared at home or purchased as part of a restaurant meal.
Traditional clafouti is made with cherries, although any fruit can be used. Some purists call it flognarde not cherry, to distinguish it. The fruit is layered with a thick batter and baked until the batter puffs up, much like a quiche. The dessert is allowed to cool slightly before being served with whipped cream, ice cream, creme anglaise or a similar topping. Some cooks serve it directly from the pan, while others prefer to prepare the clafouti in individual moulds.
To make a traditional clafouti, start with three cups of cherries. Some cooks leave the pits, as the pits make the flavor richer and more intense, but they also make eating clafouti slightly dangerous. If cherries aren’t available or some other fruit just looks better, feel free to substitute it. Apples, peaches, blueberries, and fruit blends all look great in this dish, especially if the cooks tweak the spices to bring out the fruit’s unique flavors.
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Beat three eggs with one and a quarter cups of milk, adding a half cup of flour, a third cup of sugar, a tablespoon of vanilla and a pinch of salt. Lemon juice, orange essence and spices such as nutmeg or cinnamon can also be used. For people with gluten intolerance, another thickening flour such as arrowroot, amaranth, nut flour or sorghum can be substituted. Pour about a quarter of the batter into an oiled baking sheet and bake until it develops a thin skin.
Take out the pan and spread out the fruit before pouring in the rest of the batter and sprinkling with granulated sugar to form a crispy, crunchy crust. To reduce the likelihood of cracking, cook the clafouti in a double boiler, which will also help cook evenly. Place the assembled clafouti in the preheated oven and cook for 40 minutes or until puffy and brown. Remove, let cool slightly and serve.
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