Clafoutis is a traditional French dessert that is made by baking a batter, similar to a crepe batter, over seasonal fruit, typically cherries. It is a sweet, custardy dish that is usually dusted with powdered sugar before serving.
Here is a basic recipe for making Clafoutis:
Ingredients:
- 1 1/2 cups of milk
- 3 eggs
- 1/2 cup of granulated sugar
- 1/2 tsp of vanilla extract
- 1/2 cup of all-purpose flour
- 1/4 tsp of salt
- 1/4 tsp of ground nutmeg
- 2 cups of fresh cherries, pitted
- Powdered sugar for dusting
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch pie dish or a large baking dish with butter.
- In a mixing bowl, beat together the milk, eggs, sugar, and vanilla extract.
- In a separate mixing bowl, combine the flour, salt, and nutmeg.
- Gradually add the dry ingredients to the egg mixture and mix until well blended.
- Pour the batter into the prepared dish.
- Arrange the cherries on top of the batter.
- Bake the Clafoutis for 40-45 minutes, or until the edges are golden brown and the center is set.
- Remove the Clafoutis from the oven and let it cool for a few minutes.
- Dust the Clafoutis with powdered sugar before serving.
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Serve
Clafoutis is typically served at room temperature or warm, it can be enjoyed on its own or after a meal.
Some serving options include:
- As a dessert: Clafoutis can be served as a sweet and comforting dessert after a meal.
- With a dollop of whipped cream or ice cream: A dollop of whipped cream or ice cream on top of the Clafoutis adds a light and creamy texture.
- With a sprinkle of powdered sugar: A sprinkle of powdered sugar on top of the Clafoutis adds a nice sweet finish
- With a drizzle of chocolate or caramel sauce: A drizzle of chocolate or caramel sauce over the Clafoutis adds an extra layer of sweetness and richness.
Clafoutis is a traditional French dessert that is perfect for any occasion, it’s a sweet and delicious pastry that can be enjoyed by everyone. It can be stored in the refrigerator for up to 2 days, but it’s best to consume it within a day to maintain its texture and quality. It’s best served at room temperature or warm.