It’s true that the French know a little something about dessert. Alotsomething, actually. Crème brulee, pots de crème, and sweet macarons are all very delectable, tasty and….challenging to make yourself. But, when you combine a French dessert that is both delicious AND easy to make, you can turn your home into a French patisserie and impress family and friends. Let’s learn a little aboutclafoutis.
Clafoutis (pronounced Klah-foo-tee) is a battered dessert baked with fruit, traditionally cherries, and sprinkled with powdered sugar. The clafoutis was first created in the rural Limousin region of southern France using their abundance of black cherry trees. If cherries are currently out of season- no problem, this versatile dessert has been made using many other fruits all equally as delicious. Here we show you how to make this quintessential French dessert including fruit variations to make it a new creation every time. The basic batter is so simple, you may already have the ingredients in your kitchen!
1 cup whole milk
½ cup sugar
1 tsp vanilla extract
2 tbs butter, melted
½ cup all-purpose flour
Powdered sugar for dusting
Fruit of choice (see variations below)
Instructions: Preheat oven to 375°F. In a large bowl whisk together the milk, eggs, sugar, vanilla and melted butter until the sugar is dissolved. Add the flour and whisk until smooth. Place the fruit of your choice in a pie pan or skillet. Pour batter on top of fruit and bake until puffed and golden, about 35-40 minutes. Dust with powdered sugar and serve immediately.
Blueberry & Raspberry Clafoutis
Make each bite twice as nice using two different fruits full of flavor.
Baby Apricot Clafoutis
The rustic appeal and dainty apricots would be perfect served with vanilla ice cream.
When in season, fresh ripe mangos mixed with the warm batter adds a tropical feel on this classic dessert.
The cranberry variation is a perfect fall dessert if you’re tired of pumpkin pies!
There’s nothing better than cooked pears. Add almonds on top for an added crunch!