What Is Clafoutis?

Clafoutis is a wonderfully uncomplicated French desserts that looks far more sophisticated than it is and is quite easy to make.

Pronounced kla-foo-TEE, it originated in rural south-central France. The traditional version—clafoutis aux cerises—is made by arranging fresh black cherries in a buttered baking dish, pouring over a thin batter of eggs, milk, flour and sugar, and baking until puffed, golden and just set.

The fruit softens and releases its juices as the batter develops a delicate, custardy center and lightly browned edges. A little vanilla, almond extract or kirsch is sometimes added, followed by a dusting of confectioners’ sugar before serving.

Although cherries are traditional, clafoutis is often made with plums, pears, apricots, peaches or berries. Technically, the French call these non-cherry versions flaugnarde, but outside France they are generally known simply as clafoutis.

Its charm lies in its ease. The batter can be mixed in minutes, no pastry crust is required, and the finished dessert is equally appealing served warm, at room temperature or chilled. Add softly whipped cream or vanilla ice cream if you like or a snowy veil of powdered sugar.

Rustic and deeply comforting, clafoutis may be the perfect dessert for cooks who insist they cannot bake.

Here are few easy clafoutis receipes to try:

•  Classic Cherry Clafoutis — Serious Eats – A straightforward, dependable version with a lightly custardy texture. Five minutes of preparation and about 50 minutes in the oven.
  

•  Cherry Clafoutis — David Lebovitz – A particularly appealing modern recipe flavored with both vanilla and almond extracts. Lebovitz also provides useful serving and make-ahead advice.
  

•  Fresh Peach Clafoutis – Adapted from Julia Child’s method, with ripe peaches suspended in a tender, flan-like batter. An excellent late-summer variation.
  

•  Pear Clafouti — Barefoot Contessa – Ina Garten’s richer autumn version, made with cream, lemon zest, vanilla and pear brandy.