Monday, June 8, 2009

No phooey clafouti

Clafouti, or perhaps more properly clafoutis, is a French dessert most often described as a baked fruit pudding. It is traditionally made with fresh cherries.

But it's wonderful with many fresh fruits (the photo is of a strawberry clafouti from Sunset magazine), and when I got home from a few days away, I realized I better use up some blueberries and strawberries that had been sitting in my fridge. I thought about just mixing them with yogurt (and the killer Greek yogurt needs to be used soon, as well), but given that dinner had been a salmon salad, I thought something a little hardier would be better.

I think, rather than a pudding, clafouti should be described as a thick, baked crepe with half the work. The batter is rather crepelike - milk, eggs, a little flour - but instead of whirling it around the pan and flipping, it just goes into the oven and bakes for 45 minutes to an hour. And it comes out with the filling already in it. Yum.

I'm including Julia Child's recipe for it, right after the one I made for two last night.

Lori K's Clafouti

serves 2


3/8 cup milk

2 tablespoons sugar

1 egg

1 teaspoon vanilla

Pinch salt

3 tablespoons flour

1/2 cup each sliced strawberries and blueberries

2 tablespoons sugar

powdered sugar


In a food processor, blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered fireproof baking dish. Place in a 350-degree oven until a film of batter sets in the pan. Remove from the heat and spread the fruit over the batter. Sprinkle on the second amount of sugar. Pour on the rest of the batter. Bake for 40 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.

Julia Child's Clafouti

serves 6-8


1 1/4 cups milk

1/3 cup sugar

3 eggs

1 Tablespoon vanilla

1/8 teaspoon salt

1/2 cup flour

3 cups cherries, pitted

1/3 cup sugar

powdered sugar


Follow the directions above.

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