As per last week’s post, I have had the pleasure to interview my first French dad on the blog: Papa Chef, and when I asked him which family recipe he would wish to share with us he said: clafoutis… miam miam (yum yum)
The clafoutis is a French classic family dessert. You can make it with the fruits or berries of your choice, which makes it very versatile. When I made his recipe I personally went for apples, plain and diced as we love apples in our family but as he told me I could have taken it up a notch by caramelising them before (oh là là, it makes me hungry again).
Traditionally the clafoutis is made with whole cherries, the stones diffusing an irresistible flavour whilst cooking, and slowing you down whilst eating it :-)
There are different textures of clafoutis according to the recipe you go for, with this recipe you will get a beautiful and delicious flan-alike consistency. My grandma used to make this kind of clafoutis plus another one, which had a more ethereal texture, but I am yet to dig out this recipe.
Anyway you should definitely give it a try; it is delicious and really easy. Oh, and before I forget, allow some time for the mixture to rest… from 30 minutes to a whole day… as Papa Chef explained to me the longer it rests, the better!
- • 100 grams flour
- • 30 grams ground almonds
- • 125 grams sugar
- • 4 eggs
- • 125g milk
- • 60g butter, melted
- • 125g double cream
- • 400g fruits or berries (depending on season it can cherries, blackberries, apples etc)
- Preheat your oven to 180ºC.
- Combine and mix all together the flour, ground almonds and the sugar
- Add the eggs, mix again.
- Progressively add the milk and the melted butter, stirring well.
- Finally add the double cream and give a bit of a stir.
- Allow the mixture to rest for at least 30 minutes (you can leave it even for a whole day, remember - the longer it rests, the better!).
- Use a medium size tray, approximately 3cm deep, cover the bottom with baking parchment, put the fruits or berries in and pour the mix top.
- Bake for 25-30 minutes according to your oven. Bon appetit!