Clafouti
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Clafouti, sometimes spelt clafoutis, is a custard-like baked French dessert that is typically made by baking fresh fruit (traditionally cherries) and a batter, somewhat similar to pancake batter, in a baking dish.
Originally from Limousin, the dish's name comes from the occitan clafotís, from the verb clafir, meaning « to fill up » (implied: " the batter with cherries"). Clafoutis apparently spread throughout France durning the 19th century. When other kinds of fruit, such as plumbs, prunes, apples or blackberries are used instead of cherries, the dish is called a "flognarde" (sometimes spelled "flaugnarde".
Some purists strongly advise against de-pitting the cherries used in a clafoutis. According to them, the pits release a wonderful flavor when the dish is cooked. A traditional Limousin clafoutis contains pits.[citation needed] If the pits are removed, the clafoutis will be milder.
- Portions of this article were translated from its French equivalant. (See Original)
[edit] External links
- Clafouti Recipes. Gourmet Magazine and Bon Appétit Magazine, Epicurious.com. Retrieved on Jul 15, 2006.
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