What is clafouti in French?

Clafoutis (French pronunciation: ​[klafuti]; Occitan: clafotís [klafuˈtis] or [kʎafuˈtiː]), sometimes spelled clafouti in Anglophone countries, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter.

Where does clafouti come from?

Clafoutis has a long history. Born in Limousin, in southern central France, a couple of centuries ago, it traditionally was made with black cherries.

Should clafoutis be served hot or cold?

Enjoy It Warm or Cold I like to eat clafoutis warm but not too hot, so I usually let it sit at least 10 to 15 minutes before spooning into it. It can also be eaten cold—it firms up a lot more as it cools, and I like to eat the cold leftovers topped with yogurt for breakfast the next morning.

Who invented the clafoutis?

It originated in the rural farming region of Limousin, France. While its date of origin is unknown, clafoutis increased in popularity and spread beyond Limousin in the nineteenth century, when chefs all over the country began baking the custardy dish.

Can you reheat clafoutis?

Can you reheat cherry clafoutis? Yes, you can serve the cherry clafoutis either warm or cold. If you prefer warm, you can briefly reheat in the oven at the same temperature it was orginally baked.

What does clafoutis taste like?

What Does a Clafoutis Taste Like? Clafoutis is a dessert that can be described as a flan, pancake and soufflé in one. Though it’s sweet, it’s not overbearing and has a mild, fruity taste. The texture will remind you of a thick custard or pudding and the baked pieces of fruit seem to melt in your mouth.

Is clafoutis supposed to be rubbery?

Make sure not to overbake your clafoutis to prevent it from becoming rubbery. This recipe calls for a high egg/milk: flour ratio, which should further prevent a rubbery dessert.