janvier 25, 2013

Recette n°7 | Clafoutis aux pommes

Le clafoutis de puriste n'est pas à base de pommes : à l'origine il est fait avec des cerises noires non dénoyautées , mélangée avec une sorte de pâte à crêpe un peu épaisse : voilà le classique clafoutis limousin - mais les pommes sont toutes aussi indiquées pour réussir ce simple et incontournable dessert.

The name clafoutis is not well-known among anglophones, originally it is made with unpitted black cherries, which, if you mix plenty of into what may best be described as a slightly thickened crêpe batter, you will have the makings of a traditional clafoutis limousin - a type of batter cake from the farm country of southern central France. (...)

Préparation : 20 mnCuisson : 40 mn
  • Temps total : 60 mn

Preparation: 40 minutesCooking time: 17 minutesTotal time: 60 minutes

Ingrédients pour 4 Personne(s)

  • 4 pommes
  • 2 c. à soupe de miel
  • 50 cl de lait
  • 2 œufs
  • 100 g de sucre
  • 125 g de farine
  • cannelle en poudre

1. Épluchez et coupez les pommes en lamelles.

2 Faites fondre le miel dans une poêle et faites-y revenir les pommes 5 minutes puis saupoudrez-les de cannelle suivant votre goût.

3 Préchauffez le four th.6 (180°C).

4 Beurrez un plat à gratin, mettez-y les pommes.

5 Mélangez dans un saladier la farine, les œufs et le sucre.

6 Versez le lait peu à peu, parfumez avec un peu de cannelle.

7 Versez cette préparation sur les pommes.

8 Enfournez pour 35 à 40 minutes de cuisson.

Servez ce clafoutis légèrement tiède et régalez-vous !

 (...) The recipe is old but not ancient, probably dating from around the 1860s. The unusual name (sometimes spelled clafouti) comes from clafir, a dialect word meaning “to fill”. And fill it does - not least because it’s so good that one’s tendency is to ask for seconds and thirds. 

According to Larousse Gastronomique, when l'académie Française defined clafoutis as a “sort of fruit flan”, inhabitants of Limoges - capital of the Limousin region - protested, forcing the institution to change the definition to the more acceptable-to-them “cake with black cherries”. Black cherries are the meatiest, juiciest, and sweetest of all cherries - and they’re left unpitted because the pits are thought to enhance the flavor of the batter with a perfume faintly reminiscent of almonds. Whole cherries are also less likely to bleed into the batter. If you choose to do it this way remember to warn everyone!

A perfect clafoutis has a deep golden brown crust on both the bottom and the top. And the only way to achieve this is to bake it in a sufficiently hot oven. At too low a temperature, the flour separates from the rest of the batter, settling at the bottom of the pan and leaving a pale custard behind.

Though black cherries are the classic addition, clafoutis is made today with all kinds of fruit. In the Auvergne, next door to the Limousin, where clafoutis is known as milliard, it may contain cherries, grapes, red currants, or prunes.


  • butter and sugar for the baking dish
  • 1-1/4 lb. apples (or unpitted black cherries...!)
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup cream
  • 2/3 cup milk
  • 4 eggs 
  • 2 egg yolks

Oven 350ºF/180ºC

1. Brush the baking dish with some melted butter and coat it with some sugar. Shake out any excess sugar.

2. Sift the flour and a pinch of salt into a bowl and make a well in the center.

3. Pour the milk and cream into the well and stir to make a smooth paste.

4. Add the eggs, egg yolks and sugar. Continue whisking to make a smooth batter.

5. Put the cherries into the buttered and sugared pan. Ladle the batter over the cherries.

6. Bake the clafoutis in a pre-heated 350°F oven for 30-35 minutes. It should be puffed up and just beginning to brown.

Remove from oven. Allow to cool slightly and serve.