Thursday, 6 September 2007

Fruit Clafoutis, Clafouti or Flognarde

Cherry is the traditional filling for a clafoutis, or clafouti as it is also spelled. If it's made with other fruit, particularly apples or pears, it's a flognarde or flaugnarde. However, it's great with any summer fruit and whatever you want to call it. Not quite a pancake; not quite custard; it's something in-between that can also swing between breakfast, brunch and dessert.

This particular clafoutis, or flognarde, was made with plums.

4 to 6 servings
1 hour - 20 minutes prep time

Plum Clafoutis or Clafouti1 tablespoon butter
8 to 12 plums, OR 6 to 10 apricots, OR 2 to 3 peaches
OR 2 cups cherries OR 2 cups blueberries or raspberries
OR 2 or 3 apples OR 2 or 3 pears

3 tablespoons flour
3 tablespoons sugar
1/8 teaspoon salt
1/4 teaspoon lemon zest
1/8 teaspoon freshly grated nutmeg
2 extra-large eggs
3/4 cup milk

Preheat the oven to 350°F. Put the butter into a 9" glass pie-plate, and put it in the oven until melted. You can also use a 9" flan dish, or a well-seasoned cast-iron skillet.

Meanwhile, wash the fruit and cut it in half. Remove the pits. Plums or apricots can be left as halves; peaches should be sliced. It's traditional to leave in the pits if you are using cherries, for their faint almond flavour. You could always add a drop of almond flavouring, but leaving them in saves the cook time and slows down the eaters, always a good thing in my house. For berries, just rinse or pick over and drain well. Apples or pears should be cored and sliced; peeling is optional.

Rotate the pie-plate to coat the bottom and sides with the melted butter. Arrange the fruit evenly over the bottom of the dish, and set aside.

Mix the flour, sugar and salt. Grate in the zest and nutmeg. (I don't actually measure them; just eyeball it. Also feel free to vary the flavouring according to what kind of fruit you are using.) Beat in the eggs, then the milk. Pour the batter over the fruit.

Bake the clafoutis for 40 to 45 minutes, until set in the middle and slightly puffed and browned around the edges. (It will deflate quickly once you remove it from the oven.) Serve warm.

3 comments:

Kevin said...

That looks pretty good. With plums in season and apples and pears coming I should get a chance to try this.

Kait said...

I made this tonight, and it was wonderful! I'm blogging about it. :)

Kait said...

I should clarify: I'm blogging about it tomorrow morning, and I'll link back to you for the recipe. My post itself will just contain my praises of your recipe.