Looks like a cake, tastes like fruit crepes and has the light playfulness of a dutch baby! Mysterious and mysteriouser! Let’s research, shall we?
A traditional dish originating in the Limousin region of France, clafoutis is the epitome of rustic farmhouse cooking combining fresh fruit from the orchard, eggs, cream, extracts for flavoring, flour and a dusting of powdered sugar. Mmmmm!
I say traditional, but who knows, maybe a 1950s housewife got in a hurry one day baking a cake and wound up with a fluffy fruitcake instead! I can just imagine the surprise in her voice as she cries, “oh clafoutis!”
Although, linguistically speaking, traditional is probably pretty legit as the term clafoutis originates from the old Occitan verb clafir, meaning to fill…presumably with cherries… Thank goodness for etymology! Wouldn’t want to go spreading old wives tales!
Breaking the term down further, as inquiring minds tend to do, if you use a fruit other than cherries, the appropriate outcry is “oh flaugnarde!” Doesn’t have quite the same ring to it, does it! But now you know! Cherry is to Clafoutis as Fruity is to Flaugnarde. Another culinary cold case solved.
- A wide ramekin measuring 1" deep
- Butter, for greasing
- Cinnamon sugar, for dusting
- 9 Bing cherries, pitted, halved
- 1/2 tablespoon of flour
- 3 tablespoons heavy whipping cream
- 1½ tablespoons all-purpose flour
- 1½ tablespoons granulated sugar
- 1½ tablespoons Egg Beaters
- 1/8 teaspoon vanilla
- 1/8 teaspoon vanilla paste
- 1/8 teaspoon almond extract
- 1/16 teaspoon salt
- 1 teaspoon powdered sugar, for dusting
- Preheat the oven to 350°.
- Grease a 6oz (1" deep) ramekin with butter and generously dust with cinnamon sugar.
- Wash and dry the cherries before pitting and halving them. In a small mixing bowl, toss the cherries in 1/2 tablespoon of flour turning to coat. Pour the cherries into the ramekin, spreading them out into a single layer.
- Finally, in the same mixing bowl, whisk the remaining ingredients for clafoutis together until a smooth batter forms. Pour over the cherries and set aside to stand at room temperature for 10 minutes. This will allow the batter to set and prevent bubbles from forming on the surface.
- Bake at 350° for 25-30 minutes until golden brown and a cake tester at the center comes out clean. Let cool for 5 minutes, dust with powdered sugar and serve immediately!
- Save the cherry pits! They add a whole new world to cherry ice cream, jam, etc.