Authentic Clafoutis Recipe
Limousin, France
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Clafoutis is usually prepared in a flat, shallow pan, which is buttered and covered with a layer of cherries. For the batter, the thickness of which can be adjusted according to taste, eggs, milk, flour, and sugar are mixed well and poured over the fruit in the pan. Traditional recipes state that the cherries should be left unpitted, as the pits provide an almondy aftertaste, however, recent years have seen a trend towards pitting the cherries. Other variations on this recipe include adding butter to the batter for thickness or even adding flavorings such as liqueurs. The batter will puff up and turn brown in the oven. It is usually served warm with a sprinkling of powdered sugar.
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Cooking tips
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cherries
Most chefs will advise you to keep the cherries unpitted. The reason is that cherry pits contain almond and cherry flavors, which will infuse the batter as it bakes. However, if you're perhaps serving this dessert to small children or are just not interested in the extra work when eating, remove the pits from the cherries. You can also soak the cherries in a mixture of syrup and kirsch, or some other ... Read more -
batter
The batter can be made denser or lighter depending on how much flour is added, but the liquid is usually only milk or a mixture of milk and cream. Fat, mostly in the form of butter, with the exception of olive oil, is also a common ingredient and some type of raising agent, usually baking powder. -
method
There are a number of clafoutis preparation methods. One is to first beat the sugar with butter and then fold in the remaining ingredients; the other is to separate the wet and the dry ingredients before finally mixing them together. There is also the option of simply just mixing everything all at once. Regarding how and when to incorporate the cherries, you can arrange them on an already buttered ... Read more
Recipe variations
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Larousse Gastronomique's Clafoutis
Ready in 1h 5minAdapted from Larousse Gastronomique, this version of the recipe uses more flour for the batter, thus making it denser. When preparing the dessert, it is important to use boiled milk, that way the whey protein in the milk is deactivated which allows the clafoutis to raise. The recipe calls for stoned cherries, but you can pit them if you prefer so.
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Clafoutis Limousin
Ready in 1h 20minAdapted from Anne Willan's The Country Cooking of France, the dessert is made with so little flour that it can be classified as a pudding with somewhat of a soufflé texture. Traditionally, the recipe uses whole cherries that enhance the flavor by releasing their aromas into the batter during baking. Additional cherry flavor comes from the Kirsch, which is used to sprinkle the baked dessert. Dusting the buttered baking dish with sugar gives the whole dessert a crisp edge that perfectly contrasts the clafoutis's lightness.
Larousse Gastronomique's Clafoutis
PREP 30min
COOK 35min
READY IN 1h 5min
Adapted from Larousse Gastronomique, this version of the recipe uses more flour for the batter, thus making it denser. When preparing the dessert, it is important to use boiled milk, that way the whey protein in the milk is deactivated which allows the clafoutis to raise. The recipe calls for stoned cherries, but you can pit them if you prefer so.
Ingredients
125g (4 oz) flour
2 eggs
100g (3.5 oz) confectioners' sugar
200 ml (3/4 cup + 1 tbsp + 1 tsp) boiled milk
400g (14 oz) cherries
a pinch of salt
Preparation
Beat the eggs with half of the confectioner's sugar, add the milk, then fold in the flour and a pinch of salt.
Preheat the oven to 180°C/350°F and butter the baking dish.
Pour the batter into the dish, then add the stoned cherries and bake in the oven for 35-40 minutes.
When done, sprinkle with confectioners' sugar.
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