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Principiante
French
Classic French Omelette
Fonte: Chef
10 min1300 kcal
VegetarianoSenza glutinePochi carboidrati+1
Clafoutis
Black cherries under a thin batter, baked until it sets somewhere between a pancake and a custard — a Limousin farmhouse pudding made from what was in the bowl and what was on the tree.
Fonte
Ricetta di French home kitchens · 🏺 Tradizionale · Everyday French household cooking — the food that exists in every region before anyone calls it cuisine
Limousin · cherries baked in batter — An ownerless traditional dish, so no cook is credited. The cited article confirms clafoutis as a French baked dessert of black cherries in a thick batter, that traditionally the cherries are not pitted, and that versions made with other fruit are called flaugnarde. The mixing order, the resting time, the fruit-first rule and the do-not-chase-the-puff note are this book's own.
Watch it being made · 3 videos
⏱ 60 min🍽 6 porzioni🔥 260 kcal🇫🇷 Francia
Vegetariano
Passaggi
Butter a shallow 26 cm dish generously and dust it with a spoonful of the caster sugar.
Whisk the eggs and sugar, then the flour and salt, then the milk, cream and vanilla — in that order, until smooth and very thin.
💡 In that order, and not all at once. Flour whisked into liquid lumps; flour whisked into eggs first goes smooth every time.
Rest the batter 30 minutes at room temperature.
Scatter the cherries in a single layer in the dish and pour the batter around them.
💡 Fruit first, batter after. Cherries dropped into poured batter sink to the bottom and bake into a solid layer.
Bake at 180°C for 35–40 minutes, until puffed, browned at the edges and only just set in the centre.
It will sink as it cools, which is correct. Dust with icing sugar and serve warm, from the dish.
💡 Do not chase the puff. A clafoutis that stays domed has been baked until it is dry, and the point of it is the wobble.
💡 Consigli
- Made with any other fruit it is properly called a flaugnarde — pears, plums, apricots. Only the cherry version is a clafoutis, and Limousin is strict about it.
- It is a farmhouse dish, not a patisserie one. Serve it in the dish it was baked in — turning it out is not what it is for.
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