Clafoutis Limousin Recipe

From Dorothy McNett's Recipe Book.

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Clafoutis Limousin

From Dorothy McNett's recipes at A typical rural dessert from the south of France, usually using fresh cherries but any fresh fruit of the season can be used for this. Clafir means to fill, and this dessert is based on a thick crepe batter that is filled with fresh fruit and than baked.

1 tablespoon unsalted butter, softened
6 eggs
6 tablespoons raw sugar
1/4 teaspoon sea salt
1 1/4 cups milk
2 tablespoons cherry brandy or kirsch, or sherry
1 tablespoon pure vanilla extract
3/4 cup all purpose unbleached flour
2 1/2 - 3 cups pitted fresh cherries, or other fruit
chocolate powder or powdered sugar, for dusting

Preheat oven to 425 degrees. Brush the softened butter evenly into a 9 inch baking dish or cast iron pan. In batter bowl using an electric beater, beat eggs and then add the sugar. salt, milk, cherry brandy and vanilla and beat to combine all ingredients. Beat in the flour for about 1 minute. Pour batter into the prepared baking dish or skillet and distribute the cherries evenly over the top but do not stir. Bake 25-35 minutes until a nice golden brown crust forms on top and bottom of the clafoutis. Dust with lightly with chocolate or powdered sugar. Serve warm or at room temperature.

Recipe created 2015-02-13.

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