Clafoutis. It’s a lovely word isn’t it? Clafoutis – just had to say it twice. It’s a French dessert – kind of a mix between a flan and a baked pancake, and traditionally made with cherries, although other fruits would be suitable – especially other stoned fruits like plums, peaches or apricots.
I guess you could also make it with summer berries. In fact, I might try it out with blackberries when our blackberry bushes start to bear fruit later in the summer.
I only recently learned that the dish originally hails from the Limousin region of France – a stunning, rural region around two thirds down on the map of France and a place where my parents actually spent many happy years of their retirement before eventually moving back to the UK.
This dessert ticks all the boxes that I like my desserts to tick – it contains fruit, it’s quick and easy to prepare and bake, and comprises of ingredients that I almost always have in the house.
I’ve successfully managed to low-carb it too – without compromising on taste or texture.
Incidentally, if you’re looking for any more cherry inspiration, Heidi Swanson has a delicious-looking recipe for Cherry Smoothie on her awesome blog at the moment.
250-300g stoned cherries
45g ground almonds
45g oat flour (I grind porridge oats in a grinder until they become a fine flour)
65g xylitol (you can use up to 90g, depending upon how sweet you like your desserts)
1 tsp baking powder
30g melted butter
Arrange the cherries on the bottom of a flan dish or stoneware dish. In a bowl beat the eggs well and fold in the flours and sweetener. Gradually add the milk and beat into a smooth batter. Finally pour in the melted butter, mix and pour the batter over the cherries in the baking dish.
Bake in the oven at 180 deg C for around 25 minutes.
Serve warm or cold with fresh cream.