Friday, April 17, 2009

Spring Dessert ~ Clafoutis

Just arrived from France ~ spring has sprung! A friend of ours lives a few hours from Paris where she runs and operates a beautiful countryside B&B. Her home rests between fields of mustard, which were in full bloom, and wheat . For miles and miles all you could see were oceans of yellow and green~it was gorgeous! She prepared a grand lunch for us. We actually sat in the foyer with the intention of receiving the best part of the sun for that time of day. It was perfect in every way. For dessert we were served the traditional Clafoutis (Cla-foo-tea). Warm from the oven, there could not have been a better dessert.
I don't know if there is a standard
recipe for Clafoutis, I have tested many.
This recipe was heavy on the fruit side and very shy on the flour side. I tried to remember the ingredients my friend used~ no pen at the table , but easy to remember.

1 3/4 cups of mixed fruits.
1 cup of flour.
3 eggs.
2 cups of milk.
1/2 t.vanilla.
1/4 t. salt.
1/2 cup of sugar.
1 T. butter.

Butter and lightly flour a 9 inch pan or tart pan. Place the fruits in the pan. In bowl, combine the flour, salt and sugar. Slowly pour in the milk. Whisk until blended and smooth. Add the eggs, one by one, whisking after each one. Add the vanilla. Pour the batter over the fruit. Dot with the butter and cook in oven at 400 degrees and bake until puffed , about 20-25 minutes. That's all I remember~ and I think it's right.


K and S said...

I love clafoutis and am jealous you were in France to enjoy it :) Can't wait to hear more about your adventure!

MyKitchenInHalfCups said...

We've been talking France lately.
Heavy on the fruit, that is a truly beautiful clafoutis.
Haven't done one in a long while.

Nina Timm said...

That is indeed light on the flour side!! I am envious!!!

T.W. Barritt at Culinary Types said...

Clafoutis is one of my favorites - so easy to make and easy to reinvent with different fruits. I made a plum clafoutis last fall that was sublime!

Christine said...

I love clafoutis and will make many of them during cherry season. Your recipe looks just fine!

My Carolina Kitchen said...

Clafouti is one of our favorite desserts. I like that you were heavy on the fruit - sounds like a good idea.
The pebble terrace and the potted plants look so very French and so do the beautiful wooden doors they have there. I felt like I was there with you (wish wish). Hope you'll tell us more about your adventures in Paris.

Betty C. said...

Hello Jann! Thank you for stopping by and leaving many a comment on my blogs recently...or maybe not so recently! I have had some trouble keeping up with the blogosphere, but La France Profonde lives on at least.

Clafoutis is absolutely my favorite French dessert to make, and one of my favorites to eat. I have a great cookbook called "Les Clafoutis de Christophe" (same series as "Les Cakes de Sophie") that has all sorts of original ideas for both sweet and savory ones. There are so many possibilities!

Mimi from French Kitchen said...

I love clafoutis! I tried some pre-made stuff from a grocery store, and even that was good.

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