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
1961, 1983, 2001 Alfred A. Knopf