French Recipe: French Recipe Clafoutis

Julia Child's Berry Clafoutis Recipe

Clafoutis is a traditional French dessert originating from the Limousin region. I always have trouble pronouncing it, so I don’t remember it, so I almost never make this. Or if I do, I don’t remember what to call it: Clafoutis: "klah-foo-TEE"

The name "clafoutis" comes from the Occitan word "clafotís," which is derived from the verb "clafir," meaning "to fill." This refers to the filling of the batter with fruit, typically cherries in the traditional version. Clafoutis is a specialty of the Limousin region in France, where it originated. The dessert is a cross between a cake and a custard, with a simple batter that puffs up around the fruit as it bakes, creating a light and delicious treat.

It’s tasty and simple is what it is. Use whatever fruit you have a lot of.

This particular recipe, adapted from Julia Child's renowned cookbook "Mastering the Art of French Cooking," uses fresh berries, but you can substitute with any seasonal fruit. Or you can dump in frozen, just thaw them first and live with the results. I’ve done it.

K

Summer Fruit Clafoutis

Ingredients:

- Butter for the pan

- 1 1/4 cups milk

- 2/3 cup granulated sugar, divided

- 3 eggs

- 1 tablespoon vanilla extract

- 1/8 teaspoon salt

- 1 cup all-purpose flour

- 1 pint (2 cups) cherries, blackberries or blueberries, I’ve used peaches, which may be another dish entirely

- Powdered sugar for garnish

Instructions:

1. Preheat the oven to 350°F. Lightly butter a medium-sized baking dish at least 1 1/2 inches deep.

2. Prepare your batter: In a blender, combine the milk, 1/3 cup of granulated sugar, eggs, vanilla, salt, and flour. Blend on high until the mixture is smooth and frothy, about 1 minute. I’ve done it by hand, which does take longer, but frothy: not making peaks yet, but close.

3. Initial baking: Pour a 1/4-inch of batter into the baking dish. Place the dish on a stove burner on low for a minute or two until a thin layer of batter sets at the bottom, like the start of an omelet. You want the fruit to be able to sink into the batter. Remove from heat.

4. Add berries: Spread berries over the set batter. Sprinkle the remaining 1/3 cup of granulated sugar over the berries.

5. Bake the clafoutis: Pour the remaining batter over the berries and smooth the top with the back of a spoon. Place the dish in the center of the oven and bake for about 50 minutes, or until the top is puffed and browned, and a tester inserted into the center comes out clean.

6. Finishing touches: Sprinkle the clafoutis with powdered sugar just before serving. Clafoutis is best served warm and will slightly deflate as it cools.

Notes:

- Use whatever fruit you’ve got.

- Drain the berries or fruit well to avoid excess moisture in the batter.