Cherry Clafoutis Recipe - Glen And Friends Cooking
What is a Clafoutis or a Clafouti? Where does the Clafoutis recipe originate and what is in a clafoutis? The clafoutis recipe is a traditional French dessert recipe that seems to originate from the Limousin region. A clafoutis is essentially a pancake or waffle batter poured into a hot buttered pan with cherries strewn on top and then baked. Cheries are so linked to the dish, it is most often called a cherry clafoutis recipe. Most would argue that the cherries should be whole and include the pits - and that no other type of fruit should be used in the dessert recipe... If another fruit is used then it would instead be called a Flognarde.
The origin of the word Clafoutis is argued about as well - According to some, the word originally came from the Occitan word clafir or claufir; meaning “garnish” or “filling”. Others, would argue that the origin stems from the Latin expression clavum fingere, meaning “to plant a nail”. Apparently referring to the cherries, which are “planted” in the dough.
There are many variations on the clafoutis dough, or clafoutis batter, but most are thin. There are also differing thoughts on how to bake a clafoutis - but any way you make it or slice it... clafoutis is amazing.


Ingredients:
30 mL (2 Tbsp) butter
3 large eggs
250 mL (1 cup) milk
5 mL (1 tsp) coarse salt
5 mL (1 tsp) pure vanilla extract
75 mL (1/3 cup) granulated sugar
125 mL (½ cup) all-purpose flour
500 mL (2 cups) pitted cherries
Icing sugar

Method:
Preheat oven to 180ºC (350°F).
Place butter in a 10" cast iron pan, and stick it in the oven.
Heat until butter has melted, and pan is hot.
Meanwhile, whisk eggs, milk, salt, vanilla, and sugar until frothy.
Add flour and whisk just until combined.
Pour batter into heated pan, and arrange the cherries on top.
Sprinkle with some granulated sugar, and bake until top is puffed and lightly golden brown, 25–35 minutes.
Serve warm with icing sugar sprinkled overtop.


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