Ingredient: almonds, ground

Some might consider clafoutis (pronounced kla-foo-tee) just a lazy cook’s way to pie or cake, but its truly luscious comfort food complete with a French pedigree. Born in Limousin, in southern central France, a couple of centuries ago to showcase its fresh cherries. Very likely, the creation of a hurried & harried home cook with a glut of cherries to use up. Traditionally made with unpitted black or tart cherries. The pits supposedly added an almond flavor when baked.

The name clafoutis comes from the verb ‘clafir’, a rustic old word that means ‘to fill’ because after you arrange the fruit on a buttered baking dish, you fill the pan with eggy batter. It bakes into a light, custardy confection with a consistency somewhere between pudding, pancake and soufflé.

Clafoutis is a dessert you need in your life. It is neither difficult nor time consuming and it requires few ingredients.

The first time Brion & I ever tasted clafoutis was actually in France in 2001. Strangely enough, I’ve never got around to making it even though we had enjoyed it.

By using one simple batter recipe, you can make a variety of clafoutis by changing up the fruit and flavorings you use. Of course, there are some who would say that a clafoutis made with any fruit other than cherries would be properly called a ‘flaugnarde’, but what’s in a name when it comes to comfort food!

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Saskatoon Clafoutis

Votes: 3
Rating: 5
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Course

Brunch, dessert

Cuisine

European

Keyword

saskatoon clafoutis

Servings

MetricUS Imperial

Ingredients

Batter

• 3 large eggs
• 1 1/4 cup milk
• 1 tsp vanilla
• 1/8 tsp salt
• 1/2 cup flour
• 1/3 cup sugar

Topping

• 1 Tbsp butter for greasing pan
• 1 Tbsp sugar for sprinkling in the pan
• 250 gm (about 1 cup) saskatoon berries
• 2 Tbsp almonds, ground
• powdered sugar (optional)

Course Brunch, dessert Cuisine European Keyword saskatoon clafoutis Servings MetricUS Imperial Ingredients Batter 3 large eggs 1 1/4 cup milk 1 tsp vanilla 1/8 tsp salt 1/2 cup flour 1/3 cup sugar Topping 1 Tbsp butter for greasing pan 1 Tbsp sugar for sprinkling in the pan 250 gm (about 1 cup) saskatoon berries 2 Tbsp almonds, ground powdered sugar (optional)

Votes: 3 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 325 F.
2. Place all batter ingredients into a blender. Blend until well combined.
3. Butter a large pie dish & sprinkle the 1 Tbsp sugar evenly over the butter. Pour the batter into the dish, then sprinkle the saskatoon berries evenly throughout the mixture. Sprinkle the ground almonds over the surface of the clafoutis & place in the oven.
4. Bake until the clafoutis is puffy & nicely browned on top, about 35-40 minutes. To check if its done, remove it from the oven & gently giggle the pan. It should shake softly, but not look overly liquid. You can also test with a knife tip to ensure its set.
5. Dust with powdered sugar if you wish & serve immediately.