A funny name.
The clafoutis comes from Limousin. We find it in cookbooks as early as 1856, which proves its age on Limousin tables. We don't really know what this word means. Some say that it comes from the Occitan "clafir" which means to fill. And it is true that we fill the pie. Others tell us that "clafoutis" comes from the old french "claufir", which means to clout... It's true that seen from above the cherries look like big nails. In short, what counts is what you eat and you don't eat the name of a dessert. Sometimes we talk about "milliard" or "millat" rather than clafoutis.
The recipe
Un clafoutis réussi / photo par Anastasia_Panait/Shutterstock.com
Ingredients for 6 people
- 700 grams of cherries (Montmorency cherries are the best)
- 60 grams of sugar (3 tablespoons)
- 70 grams of flour (3 large tablespoons)
- 250 Ml of milk (a quarter of a liter so a big glass)
- 3 eggs
- 20 grams of butter
- 1 pinch of salt
The process
- Preheat your oven to 180 degrees.
- Prepare your flan dish. A dish with high sides is better.
- Butter your dish well with the 20 grams of butter.
- Clean the cherries by running them under water and then blotting them.
- Decide if you want to remove the pits. In principle, we keep them because they give more taste, but it is true that it is not practical to eat.
- Arrange the cherries in the flan dish.
- Mix the flour with the sugar and the eggs in a bowl.
- Continue to mix while pouring the milk gently into the mixture.
- Add a pinch of salt.
- Mix a little more.
- Pour the mixture over the cherries.
- Bake in a preheated oven at 180 degrees.
- Bake for 40 minutes.
Un clafoutis réussi / photo par MariaZubareva/Shutterstock.com
Tips:
You can add a little cream at the end of your egg-sugar-flour mixture to give it a little thickness (and as many French chefs say: "fat is taste").
Some put a little kirsch in the mixture to enhance the taste of the cherries. Others put a bag of vanilla sugar with the powdered sugar.
You can also vary the fruits, although you can't really call it "officially" a clafoutis anymore. It's just delicious with mirabelle plums, or with blueberries. Some also make it with apricots or apples. The key is to have a fruit that holds together.
Excuse our translator, he sometimes makes mistakes and ... He was partying all night long there.
