Clafoutis, a traditional French dessert, is a delightful treat that captivates the senses with its irresistibly sweet and comforting flavors. Made with a simple batter of eggs, sugar, flour, and milk, this delectable dish is elevated by the addition of ripe seasonal fruits, such as cherries, peaches, or plums. The contrasting textures of the soft, custard-like interior and the slightly caramelized edges create a wonderful contrast, making each bite a symphony of taste and texture. What sets clafoutis apart is its versatility; it can be enjoyed warm or chilled, as a dessert or a breakfast item. This dessert has been cherished by generations of French families as a symbol of homey indulgence. So, why not step into the kitchen and embrace the sweetness of clafoutis, treating yourself and your loved ones to a truly delightful culinary experience.
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French Recipe Clafoutis
– 1 cup all-purpose flour (uhn kuhp uhl-puhr-puhs flooer)
– 3/4 cup granulated sugar (troi kwa-rt kuhb grah-noo-lay-ted soo-kruh)
– 1/4 teaspoon salt (uhn kahr-vee-nee-air suhr)
– 3 large eggs (twah grandz z-aw)
– 1 cup whole milk (uhn kuhp ool mai-yk)
– 1 teaspoon vanilla extract (uhn kahr-vee-nee-air teh-zuktrah d’va-neel)
– 2 cups pitted cherries (deu kuhp pee-ted shay-ree)
– Powdered sugar, for dusting (puh-d’ray soo-kruh, fohr doos-ting)
1. Preheat the oven to 350°F (180°C) (pruh-hayt thuh aw-vuhn too tree-sahn kerant-dee-see far-un-ahyt).
2. In a large bowl, whisk together the flour, sugar, and salt (awn uhn grandz bow-ul, weesk toe-ge-theur thuh flooer, soo-kruh, ahn sahlt).
3. In a separate bowl, beat the eggs, milk, and vanilla extract until well combined (awn uhn sep-uh-rayt bow-ul, beet thuh eggs, mai-yk, ahn d’va-neel teh-zuktrah unteel wail kawn-bee-nayd).
4. Gradually pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps (grah-dew-aal-lee poor thuh wet ingredients into thuh d’ray ingredients, weesk-eeng kawn-tin-yoo-ooz-lee too ah-voe looms).
5. Butter a baking dish and arrange the pitted cherries in a single layer (buh-tuhr uhn bah-keeng deesh ahn ah-rawnzh thuh pee-ted shay-ree in uhn sing-guhl lay-yur).
6. Pour the batter over the cherries in the baking dish (poor thuh bah-tuhr oh-ver thuh shay-ree in thuh bah-keeng deesh).
7. Bake in the preheated oven for about 45-50 minutes, or until the clafoutis is set and golden brown on top (bake in thuh pruh-hayt-ed aw-vuhn fohr ah-boot kuh-wah-rah sah-kan-tawnk min-eets, or unt-eel thuh klah-foo-tee eez set ahn gohl-den brown awn top).
8. Remove from the oven and let it cool slightly (ruh-moov from thuh aw-vuhn ahn let it koohl slight-lee).
9. Dust with powdered sugar before serving (duhst with puh-d’ray soo-kruh buh-fohr suhr-veeng).
10. Serve warm and enjoy the sweet, custardy deliciousness of clafoutis (suhrv wawrm ahn ahn-joy thuh sweet, kuh-stahr-dee dee-lish-uh-ness of klah-foo-tee). Bon appétit!