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Clafouti
3 cups pitted cherries
*
1 and 1/4 cups milk
1/3 cup granulated sugar
3 eggs
1 Tablespoon vanilla extract
1/8 tsp salt
2/3 cup sifted all-purpose flour
Place the above ingredients in blender in order in which they are listed. Blend
at top speed for 1 minute, pour 1/4 inch layer of batter in baking dish or pie
plate* over moderate heat until a film of batter has set in the bottom of the
dish. Remove from heat, spread the cherries over the batter, sprinkle with
an additional 1/3 cup sugar, pour the rest of batter on top and bake in
preheated 350º oven for about an hour. When a knife inserted into middle
comes out clean, it’s done. Sprinkle with powdered sugar and serve warm…
“The Clafouti (also spelled with a final “s” in both singular and plural) which
is traditional in the Limousin during the cherry season is peasant cooking
for family meals, and about as simple a dessert to make as you can imagine:
a pancake batter poured over fruit in a fireproof dish, then baked in the oven.
It looks like a tart, and is usually eaten warm. ”
Mastering the Art of French Cooking
Simone Beck, Louisette Bertholle, and Julia Child
c. 1965
*
A good recipe to have on hand in case you are not able to get
through all those cherries you picked the previous weekend!
* I’m nervous about heat cracking the baking dish on the stove top,
so I use my heavy cast iron Le Creuset pot
Well isn’t this a treat! And I love cherries! Might just need to try this – or let hubby try (he is the excellent chef!).
Pop on over and see snippets of my house, when you have a moment. I don’t live in a castle like you and Greet! But it is a warm and kids friendly home.
ox, Mon
P.S And hello, the image is stunning!
Mmhm…..Yummy! – Bon Appétit! What a wonderful image……
Greetings from the Périgord – karin
Delicious…I will be trying this recipe. Thank you, xv.
Groan…I can’t have any now. But yes, when I make it I use the heavy le C. pan…oh temptress.
xo
We are surrounded by lush cherry orchards here in the Niagara Peninsula where I live. Will send you photos in July when they are ready to be picked. I will most certainly try your recipe Trish, thank you, Nella
Trish,
Went cherry picking a couple of weekends ago in Brentwood. Wow…cherries right off the tree are amazing! Wish we’d had your recipe then. It sounds wonderful.
Hi Jenny! Trader Joes usually has frozen cherries (much less work!). I will probably freeze @ 20 lbs of cherries…might have a few left to make clafouti in December! Aren’t there incredible apricots in Brentwood?
Wonderful photograph. Nice to see you cooking again! BTW I forgot to mention how splendid your Walt Whitman compost was. I think “for every atom belonging to me as good belongs to you” is an elegant summation on the magical combination of leaves/grass together. Personally, I call compost breast milk for plants. Have a happy day.
Hi HBD..great quote! You got to love a soil company with literary names for their compost! Their location in our area is dump central…recycling, hazardous waste, garbage dump…a cul-de-sac of waste management, with a few aristocratic peacocks strutting about. American Soil Products here.
mmmm…cherries. I must say Trish that I haven’t had many this year, but maybe now I see your recipe, it makes me want to try it. enjoy the weekend and thanks for the lovely photos.
I can’t believe you make clafoutis, they are one of my favorite dessert
That looks incredible, I can only imagine how it tastes. Simple… Leave it to Julia!
Hi Trish,
Your bowl of cherries looks delectable….but I am going to have to wait until about December before I get to enjoy them here.
Thanks for sharing the recipe.
Enjoy your weekend
Hugs
Carolyn
Sorry to be so dense. Is the 1/3 cup sugar sprinkled in the batter the total amount of sugar used, or is it 1/3 cup in the batter and 1/3 cup sprinkled? I want to make this one!
Hi Jean! It’s 1/3 IN batter and 1/3 sprinkled additional sugar ON cherries! I just made it last night..SO worth it!
Now you really have tweaked me!!!! I went back and caught up on your blog and the Clafouti recette is the same one Robes uses when we make it in the summer!!!!! Yum!!! And you got me again when you showed the Bas Relief from Mandelli and Pinto… I actually saw them once when we were in New York at the Woodbury…..I still have some vintage Krizia pieces and (you will love this) I still wear the sunglasses!!!!!Thanks for bring up a great memory and by the way a great Villa Post! Maryanne xo
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