Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

The clafoutis is a kind of flan or cake made with batter and cherries, and special to the Limousin. The best cherries for this purpose are the soft black ones with a rather acid taste. For the batter take six ounces of flour, make a hole in the middle, put in a little salt and, one by one, three eggs well beaten, then water; mix well and add more water till the batter is the right consistency (it should be a little thicker than batter for pancakes). Flavour with a pudding spoonful of either rum, brandy or kirschwasser. Then add half a pound of cherries and pour the mixture into a well buttered mould. Cook for about three-quarters of an hour to one hour in a fairly hot oven. When the clafoutis is cooked turn it out of the mould and sprinkle with a great deal of sugar. It is usually eaten tepid or cold. The mould should be a rather shallow one, like those used for open tarts. In Limousin the cherries are not stoned and no sugar is put in the batter.