Clafoutis

A Clafoutis is a quick and easy way to enjoy cherries, or blueberries surrounded by a thick creamy filling. 

I’m on vacation and forgot to set a post to go out on Tuesday.  But as I am reminded the Ten-Minute Tuesday post is a guideline not a rule.

Natalie and I decided it was time to share a dessert you can whip together in much less than ten minutes.  Mike tried a blueberry clafoutis at one of our favorite restaurants, Marisols, and I was in love with the texture and flavors.  I started searching for recipes and mostly found cherry ones.  So when we started getting fresh cherries, I gave this a try.  It was so easy to make that I wasn’t sure it would be as good as what we had at Marisols.  While It might not have been quite as good, it was still wonderful and a perfect dessert to share for Ten-Minute Tuesday.

 

What is a Clafoutis

A Clafoutis is a French Dessert that while rich and creamy is surprisingly simple to make. The texture is much firmer than a creme brûlée so it can hold the fruit.  Like a creme brûlée, it’s not overly sweet, the sweetness comes from the fruit itself.  Since we don’t grow many cherries here but do get lots of blueberries, I had to try it again with blueberries.  It was good with blueberries, but we actually liked the cherries better.  It’s not very pretty on top, so I dusted with some powdered sugar.

 

This is a dessert you can throw together in no time and it’s pretty hard to mess up.  You can also use frozen fruit if you can’t get fresh.  You can put it in individual ramekins, just cut the time a little.  If you have any left-overs, this is great cold though I prefer mine warm or room temperature.

 

The only thing hard about this dessert is pronouncing it. I put the emphasis on the last syllable, kla-foo-TEE.

 

Simply Recipes

 

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