Clafoutis? Yes, please!

Looking for a warm, fruit-filled dessert to enjoy as we emerge from the winter? Look no further than clafoutis!

Originating in the rural region of Limousin, France, which is also known for their fine porcelain, the clafoutis, pronounced klah-foo-TEE, gained immense popularity during the 19^th century.  The fruit-filled dessert is served warm, with a flan-like consistency; however, the French Academy deems it a “cake with fruit.”

The traditional filling (from the verb clafir, meaning to fill) is black cherries, but some people don’t agree with the practice of leaving the cherry pits in – which the original recipe insists on because of the wonderful almond flavoring they emit.  Instead, people often choose to use pitted red cherries, plums, prunes, apples, pears, cranberries, or blackberries as filling. Cherries were chosen as the star of the clafoutis because of the abundance of Burlat cherries in France. However, one can substitute a sweet, black cherry like California Bing cherries when Burlats aren’t available. One of the reasons for using cherries is because they’re loaded with antioxidants and are also a good source of vitamin C and potassium. Chefs from around the world have embraced this simple dessert, and we encourage you to try it too!

Full recipe: https://prettysimplesweet.com/clafoutis/

• 3 large eggs
• 1/2 cup (100 g/3.5 oz.) granulated sugar
• 1/8 teaspoon salt
• 1/2 cup (70 g/2.5 oz.) all-purpose flour
• 2 tablespoons (28 g/1 oz.) unsalted butter, melted and slightly cooled
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1 teaspoon vanilla extract
• Finely grated zest of 1/2 lemon, optional
• 2 cups pitted cherries, berries, or other fruit
• Powdered sugar, for garnish