This is a traditional French (southwestern France) dessert which is like a big fruit pancake baked in the oven.
At the origin, "CLAFOUTIS" was made with cherries, but now it is also appreciated when other fruits are added to the recipe. Nowadays, modern "CLAFOUTIS" can contain different exotic spices and can even be served as a savoury dish with vegetables and meat.
Recipe for 2-4 people
500g Quetsches/plums, stoned and cut into halves
120g Plain white Flour
1/3 Tsp Baking powder
100g Castor sugar (or 80g castor sugar + 20g brown sugar)
500ml milk (or 300ml cream + 200ml milk)
4 Eggs (~50g each)
2 Tbs Melted butter
A pinch of salt
1 Tsp Rhum
1 Tsp vanilla extract (or one vanilla pod opened and scraped)
5 Drops almond essence
1. Heat up the oven (350°F or 180°C).
2. Put the eggs in a bowl with the sugar and beat them together until the mixture doubles, gets a little "white" and foamy.
3. Add the flour (with baking powder), the vanilla and the almond essence while continuously beating the batter.
4. Then, pour in the milk (or milk and cream), melted butter and, at the very end, the rhum.
5. Butter a long gratin dish or baking dish (at least 7cm deep).
6. Place the fruits at the bottom of the dish and pour in the batter (over the fruits).
7. Place the dish in the oven (middle rack) and cook for about an hour.
The mixture should never be lumpy, therefore you should not forget to continue beating well when incorporating all the ingredients. Always use a whisk and NOT a (wooden) spoon.
The "CLAFOUTIS" is ready when it has risen and is golden.
You can replace the plums by the same quantity of any other fruit of your choice (berries, apples, etc...).
You can eat "CLAFOUTIS" either warm or cold, both ways are an absolutely delightful experience!
If you wish, you can sprinkle icing sugar on the top just before serving, or dribble a bit of runny honey or maple syrup over a slice of "CLAFOUTIS" once it is served in the plate.
(Clafoutis -Pic 1 by www.bonneterre.fr)
(Plum Clafoutis -Pic 2 by Rosa @Rosa's Yumm Yums)