Clafoutis cherries
Category : Pastry
Cooking: 45 minutesPT45M
The clafoutis (also spelled clafouti) is an old and popular French recipe.
The traditional Limousin recipe with cherries is the best known but other fruits and vegatables
may be used too, and some recipes are provided on blujean.fr.
The origin of the name is a dialect word referring to the insertion of nails (in this case cherries) in an area (the dough). The Latin words "clavo figerer" meanings fixing with nails and would have given the word "claufir" in Old French or "clafir" in a dialect.
When cherries are not available, they may be replaced by apricots.
The origin of the name is a dialect word referring to the insertion of nails (in this case cherries) in an area (the dough). The Latin words "clavo figerer" meanings fixing with nails and would have given the word "claufir" in Old French or "clafir" in a dialect.
When cherries are not available, they may be replaced by apricots.
Ingredients
- Cherries: 50g
- Flour: 10g
- Egg: 25g
- Sugar: 5g
- Milk: 30g
- Butter: 5g
- Salt:
Ustensiles
-
Oven.
Pie plate.
Pan.
Preparation
Cherries
Use half the butter to grease the pie plate and bake.
Heat oven to 100 degrees
Melt the other half of butter.
Put the cherries in a pan.
Pastry
Mix most of the sugar and flour.
Beat eggs and add. Mix.
Add milk gradually, stirring.
Pour over cherries.
Put the dish in the oven for 40 minutes.
Serve
Sprinkle with remaining sugar.
Serve hot or cold.