Published by Knopf
The clafouti (also spelled with a final “s” in both singular and plural), which is traditional in the Limousin during the cherry season, is peasant cooking for family meals, and about as simple a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven. It looks like a tart, and is usually eaten warm.
Use fresh, black, sweet cherries in season. Otherwise use drained, canned, pitted Bing cherries, or frozen sweet cherries, thawed and drained.
Scoop the dry-measure cup directly into your flour container and fill the cup to overflowing; do not shake the cup or pack down the flour. Sweep off excess so that flour is even with the lip of the cup, using a straight edge of some sort. Sift only after measuring.
For6 to 8 people
Total Timeunder 2 hours
OccasionCasual Dinner Party
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturefruity, light, sweet
Type of Dishcake, dessert
- 3 cups pitted black cherries (see Notes)
- 1¼ cups milk
- 3 eggs
- 1 Tb vanilla extract
- 1/8 tsp salt
- ½ cup flour (scooped and leveled; see Notes)
- 1/3 cup granulated sugar
- Powdered sugar in a shaker
- An electric blender (if you have no electric blender, work the eggs into the flour with a wooden spoon, gradually beat in the liquids, then strain the batter through a fine sieve)
- 7- to 8 cup lightly buttered, fireproof baking dish or pyrex pie plate about 1½ inches deep
Preheat oven to 350 degrees.
Place the milk, 1/3 cup sugar, the eggs, vanilla, salt, and flour in your blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute.
Pour a ¼-inch layer of batter in the baking dish or pie plate. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat. Spread the cherries over the batter and sprinkle on 1/3 cup sugar. Pour on the rest of the batter and smooth the surface with the back of a spoon.
Place in middle position of preheated oven and bake for about an hour. The clafouti is done when it has puffed and browned, and a needle or knife plunged into its center comes out clean. Sprinkle top of clafouti with powdered sugar just before bringing it to the table. (The clafouti need not be served hot, but should still be warm. It will sink down slightly as it cools.)
1961, 1983, 2001 Alfred A. Knopf