Clafoutis, sometimes in Anglophone countries spelled clafouti, is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.
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.
The dish’s name derives from Occitan clafotís, from the verb clafir, meaning “to fill” (implied: “the batter with cherries”). Clafoutis apparently spread throughout France during the 19th century. (c)Wikipedia
That explains what a clafoutis is., but does not desribe it’s silky smooth texture and delicious taste. Well., it’s easy enough to make, why don’t you try it. I’m sure if you like creme brulee and flan – you will like clafouti.
This recipe is adapted from Julia Child’s recipe as a gluten free version.
- 5 apricots, halved, stones removed
- 2 nectarines sliced, stones removed
- 2 1/2 cups coconut milk
- 6 eggs
- 2/3 cup sugar
- 1 1/3 cups coconut flour, sifted
- 2 tablespoon vanilla essence
- pinch salt
- Set oven to 355 F ( 180 C)
- Place the clafoutis pan into the oven and preheat
- While pan is heating place in blender Coconut milk,eggs, sugar, flour, salt, vanilla. Blend on high speed for 1 minute.
- Remove pan from oven and place a layer of apricots on bottom of the pan
- Pour over egg/milk mixture.
- Bake in oven for 25 minutes or until cooked. Clafoutis is cooked when a knife plunged into center comes out clean.
- Serve warm.