This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (December 2006)

A clafouti with pitted cherries

Clafoutis, sometimes in Anglophone countries spelled clafouti, is a baked French dessert that is typically made by baking fresh fruit (traditionally cherries) and a batter, halfway between a Yorkshire pudding/pancake batter and a custard ^[1], in a baking dish.

Originally from Limousin, the dish's name comes from Occitan clafotís, from the verb clafir, meaning "to fill up" (implied: "the batter with cherries"). Clafoutis apparently spread throughout France during the 19th century.

When other kinds of fruit, such as plums, prunes, apples, cranberries or blackberries are used instead of cherries, the dish is called a "flognarde" (sometimes spelled "flaugnarde").

Some purists strongly advise against de-pitting the cherries used in a clafoutis. According to them, the pits release a wonderful flavor when the dish is cooked. A traditional Limousin clafoutis contains pits.^[2] If the pits are removed, the clafoutis will be milder.

Portions of this article were translated from its French equivalent. (See Original)

[edit] Gallery

A classic clafouti

Cranberry and walnut clafouti

Fig and blueberry flognarde

[edit] References

1. ^ Allerton, D (2008). "Clafoutis". Foodbuzz. http://thefoodieshandbook.co.uk/clafoutis.aspx. Retrieved 2009-09-16. 
2. ^ The Concise Larousse Gastronomique, Hamlyn

[edit] External links

Wikimedia Commons has media related to: Clafoutis

This dessert-related article is a stub. You can help Wikipedia by expanding it. v • d • e