This recipe, also referred to as Clafouti aux Petits Fruits is an easy, delicious, traditional French dessert made at the height of summer, "berry season." Clafoutis are traditionally a dessert, but they make an ideal Summer Brunch compliment as well.
This simple cake is a cross between an upside-down cake, and a traditional French clafoutis. It takes only minutes to prepare, and will put a smile on anyone’s face, I promise. Make sure to use the highest quality dairy possible. At Picnic LA, we use all organic Clover milk, and European style Plugra butter, which give our baked goods a ton of extra flavor. — PICNIC LA Executive Chef, Alex Resnick
Mother’s day is one of those holidays where Mom is often treated to breakfast in bed or dinner out on the town. I am not a fan of the latter, as with so many similar holidays, restaurants are over packed and service is often lacking. Rising at my leisure, however, and luxuriating with a strong cup of black tea and a new cookbook to read and I am in heaven. In some families the kids and significant others are just as adept as Mom in the kitchen, but I wanted to develop a recipe that was fairly foolproof for whomever was going to (wo)man the stove. Oven baked pancakes came to mind, but they often fall flat. Then it occurred to me that they have similarities with clafoutis, the classic French dessert that typically features mid-summer cherries. Both are rather custardy in their pastry-ness and who doesn’t like the idea of dessert for breakfast? They both basically involve whipping up an easy pancake or crepe-like batter, pouring it into a heat-proof pan and then letting the oven do the work. Why stand over a hot stove cooking slice after slice of French toast? In keeping with a spring theme I present you with a Lemon Blueberry Clafoutis.
Clafoutis is a traditional dessert from the region of Limousin, in southwestern France. Cherries are placed in a buttered dish, topped with a flan-like batter and baked until the whole thing is puffed up and golden brown.
The dessert is rustic, but somehow irresistibly beautiful and ambrosial, which is perhaps why it has acquired such fame.
Here’s my twist on this beloved classic: I make individual-sized clafoutis and sprinkle the tops with sliced almonds and sugar crystals for a delicious crunchy bite. Then, I drizzle the clafoutis with cognac just before serving them.
Made with sweet, meaty Bing cherries, every bite of these clafoutis is pure heaven.
Clafoutis follows the model of every simple European housewife’s dessert: Make a batter, pour it over some fruit, and bake. Cherry is the best, I think. A little kirsch accentuates the flavor of the cherries.