French Clafoutis - Emointhekitchen

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Clafoutis is a classic French dessert originating from the Limousin region. Clafoutis’ history began in the 19th century, and people originally made it with black cherries. The Occitan word “clafoti,” meaning “to fill,” gives the name “clafoutis” to a pastry filled with fruit.

A French legend states that their essence releases during baking, enhancing the dessert’s flavour and aroma when cherry pits remain in the recipe. I pit the cherries to make it as convenient as possible for the eaters. In the 19th century, clafoutis was primarily a peasant dessert enjoyed by farmers. Cherries were abundant in the region during the summer months, and clafoutis provided a delicious way to use them. There are many recipes and variations of clafoutis. They mostly vary in the number of ingredients and the thickness of the dough.

You will need:

500 g cherries
100 g powdered sugar
120 g plain flour
3 eggs
300 ml milk
1 teaspoon vanilla sugar
1 salt
icing sugar for sprinkling
butter for greasing the pan

Procedure:

Preheat oven to 190°C. Pit the cherries and mix half of the sugar well with the cherries. Set aside. Generously grease a cake tin or baking dish. In a mixer or bowl, combine the milk, eggs, flour, sugar, and vanilla sugar. Mix or whisk until smooth. Spread the cherries evenly over the bottom of the prepared tin. Gently pour the batter over the cherries. Bake for 30-40 minutes, depending on the tin’s size and depth, until the clafoutis puffs up, turns golden brown, and lightly caramelises on top. Leave to cool slightly and serve warm or lukewarm.

Cherry Property: Sweet, warm; spleen, stomach and kidney meridians entered.
Actions: Tonify blood and replenish the kidney.
Indications: Spermatorrhea caused by kidney deficiency, diarrhoea caused by spleen deficiency, numb limbs, paralysis, lumbago and leg pain.
Cautions: Do not eat too much