Clafoutis is a very popular dessert in France, combining the features of a casserole and a pie with a filling. The classic cherry pie is made exclusively with sour cherries. Pies with other fillings are no longer clafoutis.
The main thing in clafoutis is the souffle-like consistency, due to which the structure of the dish turns out to be unstable. At home, only pitted cherries are used for dessert – this adds a bitter almond flavor to clafoutis due to the amygdalin contained in the pits. The other ingredients are flour, eggs, milk and sugar.
Do you want to please your loved ones with something tasty and completely unusual? We offer to prepare a real French dessert with the mysterious name of clafoutis according to the photo recipe. In our recipe, we use frozen pitted cherries.
In addition to the berry filling, clafoutis needs sweet pancake-egg dough. Baking powder and thickeners, if you follow the rules, do not use. And since pancake dough is unstable, it is advised to keep it at rest for some time before heat treatment. However, today few people follow strict technology, it is not uncommon for options with a lot of flour, with starch, oatmeal flakes, and baking powder. Everyone is looking for "their" clafoutis recipe empirically.
French chefs recommend soaking cherries in amaretto, a bitter almond liqueur. In addition, not everyone likes the egg taste. In this case, muffle it with buttermilk or flavor with cherry liqueur, other alcohol, vanilla extract, zest.
Clafoutis are traditionally baked in a ceramic mold. You can also use a glass baking dish. Don't use thin metal baking pans if you don't want the edges of the clafoutis to burn before it's done. Silicone molds are also not the most suitable format for pancake dough.
Clafoutis works great in a multicooker - even better than in the oven, it has been tested repeatedly.
Serve clafoutis for breakfast, afternoon tea, dessert chilled but warm, sprinkled with powdered sugar, garnished with whipped cream. Serve directly in a baking dish - it is rather difficult to remove clafoutis from there without damaging it. To cut clafoutis like a pie, you need to cook it more dense - with more flour and a thickener. It is better for guests to offer clafoutis in portioned forms, decorating with fresh berries or cream on top.