Clafoutis

Clafoutis (French pronunciation: ​[klafuti]; Occitan: clafotís [klafuˈtis / kʎafuˈtiː]), 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. 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.

The dish's name derives from Occitan clafotís, from the verb clafir, meaning "to fill" (implied: "the batter with cherries"). Clafoutis apparently spread throughout France during the 19th century. 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. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.

Flaugnarde (pronounced: [floɲaʁd]) also known as flagnarde, flognarde or flougnarde, is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis, which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish is dusted with confectioner's sugar and can be served either warm or cold.

From wikiHOW

Recipe For Clafoutis

3/4 cup all-purpose (plain) flour 1 cup granulated sugar 1/2 tsp. ground cinnamon 3 large eggs

1 1/4 cups milk (preferably whole milk) 1 tsp. pure vanilla extract 3 cups black cherries, rinsed, pitted and dried Topping: 1 to 2 tsp. powdered sugar

Preheat the oven to 350°F (180°C) while you prepare a ceramic or glass tart pan by very lightly oiling the bottom and sides. Add the flour, sugar and cinnamon to a medium bowl. Whisk the dry ingredients together and then set them aside. In another medium bowl, lightly beat the eggs with the whisk until they become foamy. Beat the milk and vanilla into the eggs until they’re well combined. Whisk the egg mixture into the flour mixture gradually, whisking until the batter is smooth and lump-free. Pour 1/3 of the batter into the cake pan. Bake for 5 to 7 minutes, or just until the batter begins to have a thin film on top.

Remove the pan from the oven and gently arrange the cherries evenly throughout the setting batter. Pour the remaining batter over the fruit. Return the pan to the oven and continue baking it for 40 minutes, or until the clafoutis is firm when jiggled gently. It should be puffed and golden brown. Remove the pan from the oven and cool the clafoutis (while still in the pan) on a wire rack for 10 to 15 minutes. Use a fine-mesh sieve to dust the top of the clafoutis with confectioners’ sugar before serving

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