While reading the food reviews in several newpapers, I have noticed that the clafoutis has left the Limousin and has become a dessert you can find in London, New York and many more places.
A clafoutis is neither a cake nor a pudding. The only way I can describe it is as a baked pancake. In its original form it was only made with cherries (with the stones left in) but nowadays it has hybrids with pretty much any fruit under the sun. It is really easy, quick to make, and delicious!
And here is the recipe for a classic clafoutis…
1/4 l of milk
100 g of sugar
80g of flour
pinch of salt
a slug of rum (optional)
Cream the eggs with the sugar. After it has become a paler shade of yellow, add the flour and a pinch of salt and slowly mix in the milk. It is best if you can let the batter rest for at least 1 hour. Butter a dish, place the fruit inside and pour the batter on top. Let it bake at 180 degrees until it is golden. My great grandmother and my grandmother always added a slug of rum (apparently it helps with the fluffiness of the batter). I actually never have a bottle of rum at home so I don’t tend to add it… might be a mistake on my part though….
You can download the recipe here.