Clafoutis are one of my favourite summer treats. These baked fruit and custard desserts are absolutely delicious made with fresh local fruit (traditionally cherries), they look beautiful, and they're very easy to throw together. I discovered some interesting facts about clafoutis while searching the web and re-visiting the English wikipedia entry I started on the topic:
- A "clafouiti" is more commonly called a "clafoutis" ("clafoutis" in the plural too)
- When other kinds of fruit (plums, prunes, apples, cranberries, blackberries..) are used instead of cherries, the dish is called a "flognarde" or "flaugnarde" (I still prefer calling them clafoutis!)
- Clafoutis originated in Limousin France and spread throughout the country in the 19th century
- Baking whole cherries (with the pits intact) in a clafoutis imparts a wonderful flavour
Out of curiosity (and laziness) I made my first cherry clafoutis with whole un-pitted cherries. The result? The cherry clafoutis (+pits) had almond-like undertones from the cherry pits, totally delicious! You do have to spit the pits out while you're eating it, but it's totally worth it.
Since I'm off wheat, I experimented until I came up with a delicious nice-textured wheat-free clafoutis -
Recipe: Classic-Style Cherry Clafoutis + Variations
And here's a splendid variation with a slivered almond crust -
Recipe: Cherry Clafoutis with Almond Crust
Both of these clafoutis can be made with other fruit like blueberries, raspberries, halved fresh figs - mmm...
Please share your favourite clafoutis recipes, facts and tips in the comments!
Thanks Michelle for intoducing me to clafouits years ago - you're a great baking buddy. Thanks Crispin for the top photo, you really have a knack for making my baked goods look sexy ;-)