Clafoutis (“clah-foo-TEE”) is a delicious treat from France. It’s easy to make, not expensive, and delicious. The batter is a cross between a flan (custard) and pancake batter and can be made with other fruits.
“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, cranberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.”
You can also use figs, blueberries, and any nuts you like.
If you are serving a flaugnarde be sure to pronounce it correctly (“flow-NYARD”) and not “FLAWG-nard.” It just sounds so much better besides being correct. Or else just call it French apple custard pie, etc. I can’t imagine anyone wanting to eat a flawg-nard unless it was in a Harry Potter movie!
You can take the seeds out if you like, but if you leave them in it’s supposed to make a deeper cherry flavor. Just warn people of the seeds.
With bing cherries available now, this is a wonderfully rich way to serve them. Enjoy!
Click the title of this post to get the recipe at MySanAntonio.