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Clafoutis
A French crust-less baked custard pie, traditionally prepared with cherries, but often made with a variety of fruits or berries. The cherries are baked in a runny batter similar to the consistency a crepes batter typically has.
Commonly only cherry filled clafoutis are indeed called that way, while fruit pies done the same way but with different fruits are called “
Flognarde
”. Plums, prunes, blueberries and even apples are most commonly substituted for cherries.
The origins of this dessert can be traced back to the 19th century but both the people from Limoges in central France and Auvergne claim the creation of it.
It is said that Clafoutis was meant to be baked with whole cherries without the removal of the pits. Leaving the pits in the cherries helps develop a better flavor while baking.