It is a rustic French baked dessert made by baking cherries in a custard-like batter similar to pancake batter.
(custard batter with fruits). Le Clafouti is a kind of custard batter, it is a mix between a pancake and custard, like a runny pancake. Possibly the most famous traditional dessert from the South West of France. Le Clafouti is said to have originated in the Limousin, where cherries grow in abundance.  Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to the dish. But prepared that way can be a little more difficult to eat, so in this recipe we've pitted the cherries first. You can leave them in if you want.  1 Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. 2  Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. 3  Pour the batter into the skillet and top with the pear pieces. 4  Bake. 5  Drizzle with 2 tablespoons eau de vie and serve immediately. 1 Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. 2  1 In a blender blend the milk, sugar, eggs, vanilla, salt and flour. 2  Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. 3  Place in the oven until a film of batter sets in the pan. 4  Remove from the heat and spread the cherries over the batter. Preparation. 1  Cherry Clafoutis or Clafouti (pronounced kla-foo-TEE) is a rustic looking French country dessert from the Limousin region that has become very popular in North America. A Cherry Clafoutis is made by covering sweet cherries with a pancake-like batter and then baking it in a hot oven until the batter has set with nicely browned, and slightly puffed edges. The clafoutis should be served immediately, while it is still warm, with a dusting of confectioner's (powdered or icing) sugar Clafoutis with blackberries and raspberries. Lilyana Vinogradova / Getty Images. A claftouis (pronounced kla-FOO-tee) is a rustic French baked dessert made by baking cherries in a custard-like batter similar to pancake batter. Traditionally, a clafoutis is specifically made with black cherries, although many clafoutis variations include other fruits such as plums, prunes, blueberries or apples. Technically, these variations should be called flaungardes, not clafoutis A traditional Limousin clafoutis contains pits of the cherries. The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavor. Origins [edit]. The clafoutis comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries.
http://www.traditionalfrenchfood.com/clafouti.html http://www.simplyrecipes.com/recipes/cherry_clafouti/ http://www.epicurious.com/recipes/food/views/basic-clafoutis-51208430 http://www.epicurious.com/recipes/member/views/julia-childs-clafoutis-1270672 http://www.joyofbaking.com/breakfast/CherryClafoutis.html http://culinaryarts.about.com/od/glossary/g/Clafoutis.htm https://en.wikipedia.org/wiki/Clafoutis
what is clafoutis