A dessert so elegant your guests won't know how easy it is to make.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Chef Billy Parisi | 2020-05-20 14:58:34 |  100,689 Views |
Classic Cherry Clafoutis Recipe
You know what’s satisfying? Cooking a dish so complicated that you gain legendary status in the minds of your guests. You know what’s even more satisfying? Getting that same recognition for a dish that’s ridiculously easy. With cherry clafoutis that’s exactly what happens.
Whether it’s the fancy French name or the undeniable beauty fresh from the oven clafoutis is a dessert guaranteed to impress and please. Its simplicity cannot be overstated: pour a simple batter of egg milk sugar and flour over cherries bake and serve. Think of it as a cross between a Dutch baby or popover and fruit-filled flan.
Traditionally clafoutis is made with cherries but you can use other soft fruits such as apricots plums figs or berries. Years ago when I worked on a farm in Burgundy France we always made them with plums but Wikipedia tells me that if it’s made with anything other than cherries the dish should be called a flaugnarde. No one on the farm I was on knew this but then again we were in Burgundy not Limousin the home region of clafoutis so maybe they were just less knowledgeable about the proper nomenclature of baked fruit pancake desserts.
