Clafouti

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Clafouti, sometimes spelled 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 Occitan clafotís, from the verb clafir, meaning "to fill up" (implied: "the batter with cherries"). Clafoutis apparently spread throughout France during the 19th century.

When other kinds of fruit, such as plums, prunes, apples, cranberries 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.–The Concise Larousse Gastronomique, Hamlyn. If the pits are removed, the clafoutis will be milder.

Portions of this article were translated from its French equivalent. (See Original)

[edit] Gallery

A classic clafouti

Cranberry and walnut clafouti

Fig and blueberry flognarde

[edit] External links

• Clafouti Recipes. Gourmet Magazine and Bon Appétit Magazine, Epicurious.com. Retrieved on July 15, 2006.
• Winter Clafoutis. Recipe for the cranberry and walnut clafouti pictured left.
• Clafoutis recipe with cherries or pear.
• Strawberry Clafoutis
• Mandarin Orange Clafoutis from the New York Times
• Cranberry Clafoutis an American variation