3 big tablespoons of flour, 3 eggs, 2 tablespoons of sugar, a teaspoon of oil (canola or sunflower), a pinch of salt. Mix it all well, add a bit of fresh cream (not sour cream !) if you have it (it’s really worth it). Dilute this in some warm milk in which you have melted a bit of butter (about 2 cups of milk but you must adjust to get the right density. The result has to be liquid, not too much, but not like a cream. A bit like a thick eggnog. Add a bit of rhum or brandy for the flavour.Take a round clay pan for pies, about 10-12 inches diameter. Butter it. Put cherries all over the bottom (you should still be able to see a bit of the bottom and one layer only.) Pour the mixture. You should just reach the top of the cherries, they should be nearly covered but still a bit visible. Bake in oven, medium heat for about 30min. The pie should inflate a bit and solidify, getting a nice golden color. When taking out of the oven, sprinkle a bit of sugar on top. You can serve it warm (not hot) but it’s usually served cold, so let it rest a while.
Tip 1: it is traditional to keep the pits in the cherries, so they won’t collapse or leak too much juice. If you are worried that kids or guests will injest or break their teeths, take away the pits, but add less milk to compensate for the extra juice/liquid that’s going to mix.
Tip 2: you can make it with pears, apples, apricot, plums… (cut the apricots or plums in half, put them in the pan with the round side up, cut the apples or pears in chunks, not slices) but, in the place where the clafoutis was invented (and the recipe above comes from there), a clafoutis is always made with cherries. When it is made with other fruits it is called a flognarde. Therefore, if you are a clafoutis integrist, you will scorn people who say cherry clafoutis, because it would be the same as saying a cherry cherry pie, or people who will say apple clafoutis.
Clafoutis, sometimes spelled clafouti in Anglophone countries, is a baked French dessert of fruit, traditionally 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, sometimes with cream.
RAGs almost 3 years ago
Gesundheit !!!
catmom1360 almost 3 years ago
I looked it up. Sounds delicious.
Major Matt Mason Premium Member almost 3 years ago
Shake shake shake
Shake shake shake
Shake clafoutis
Shake clafoutis
Daniel Verburg almost 3 years ago
Clafoutis does not come in pieces, or it must have had an overdose of flour.
Pedmar Premium Member almost 3 years ago
From Merriam-Webster: a dessert consisting of a layer of fruit (such as cherries) topped with batter and baked
dlkrueger33 almost 3 years ago
The drawing looks like chocolate chip cookies.
Ubintold almost 3 years ago
Esoteric.
HappyDog/ᵀʳʸ ᴮᵒᶻᵒ ⁴ ᵗʰᵉ ᶠᵘⁿ ᵒᶠ ᶦᵗ Premium Member almost 3 years ago
Why “Dear me”?
Michael G. almost 3 years ago
You’re going to need extra napkins …
buer almost 3 years ago
3 big tablespoons of flour, 3 eggs, 2 tablespoons of sugar, a teaspoon of oil (canola or sunflower), a pinch of salt. Mix it all well, add a bit of fresh cream (not sour cream !) if you have it (it’s really worth it). Dilute this in some warm milk in which you have melted a bit of butter (about 2 cups of milk but you must adjust to get the right density. The result has to be liquid, not too much, but not like a cream. A bit like a thick eggnog. Add a bit of rhum or brandy for the flavour.Take a round clay pan for pies, about 10-12 inches diameter. Butter it. Put cherries all over the bottom (you should still be able to see a bit of the bottom and one layer only.) Pour the mixture. You should just reach the top of the cherries, they should be nearly covered but still a bit visible. Bake in oven, medium heat for about 30min. The pie should inflate a bit and solidify, getting a nice golden color. When taking out of the oven, sprinkle a bit of sugar on top. You can serve it warm (not hot) but it’s usually served cold, so let it rest a while.
Tip 1: it is traditional to keep the pits in the cherries, so they won’t collapse or leak too much juice. If you are worried that kids or guests will injest or break their teeths, take away the pits, but add less milk to compensate for the extra juice/liquid that’s going to mix.
Tip 2: you can make it with pears, apples, apricot, plums… (cut the apricots or plums in half, put them in the pan with the round side up, cut the apples or pears in chunks, not slices) but, in the place where the clafoutis was invented (and the recipe above comes from there), a clafoutis is always made with cherries. When it is made with other fruits it is called a flognarde. Therefore, if you are a clafoutis integrist, you will scorn people who say cherry clafoutis, because it would be the same as saying a cherry cherry pie, or people who will say apple clafoutis.
Nuliajuk almost 3 years ago
Sounds like an infection you might pick up if you didn’t use “protection”.
Moon57Shine almost 3 years ago
Clafoutis, sometimes spelled clafouti in Anglophone countries, is a baked French dessert of fruit, traditionally 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, sometimes with cream.
Plods with ...™ almost 3 years ago
I’m gonna have to make this
Teto85 Premium Member almost 3 years ago
Meh. Gimme a plate of homemade Nanaimo bars.
Liverlips McCracken Premium Member almost 3 years ago
“Well take it the Sam Hill outside and call an exterminator!”
cabalonrye almost 3 years ago
Doesn’t look like clafoutis. It should be made of a single mass, and in a pan so it doesn’t leak.