{{Short description|French dessert containing cherries}} {{Infobox food | name = Clafoutis | name_lang = fr | name_italics = true | image = Clafoutis3.jpg | image_size = 250px | caption = Clafoutis made with pitted cherries | alternate_name = | place_of_origin = France | region = Limousin | creator = | course = Dessert, breakfast | served = Warm, room temperature, or chilled | main_ingredient = Eggs, double cream, sour cherries | variations = Flaugnarde | calories = | type = Tart | minor_ingredient = Flour or almond flour, fruit brandy, powdered sugar, sugar }}
'''Clafoutis''' ({{IPA|fr|klafuti}}; {{langx|oc|clafotís}} {{IPA|oc|klafuˈtis|}} <small>or</small> {{IPA|oc|kʎafuˈtiː|}}), sometimes spelled '''clafouti''' in Anglophone countries, is a French dish of pitted sour cherries, arranged in a buttered dish, covered with a thick but pourable batter, then baked to create a crustless tart. The clafoutis is traditionally dusted with powdered sugar and served tepid, sometimes with cream, as a dessert. It can also be served as a breakfast or brunch main or side dish. It originates in the Limousin region.
== Etymology == One proposed derivation of the dish's name is from the Occitan language {{lang|oc|clafotís}}, from the verb {{lang|oc|clafir}}, meaning "to fill" (implied: "the batter with cherries").<ref>{{Cite book|url=https://books.google.com/books?id=R1bCBwAAQBAJ&dq=clafoutis+occitane&pg=PA164|title=The Oxford Companion to Sugar and Sweets|date=2015-04-01|publisher=Oxford University Press|isbn=9780199313617|language=en}}</ref> Occitan is the local language of Limousin, the home of clafoutis. Another potential etymology is that {{lang|oc|clafir}} comes from the Old French {{lang|fro|claufir}}, meaning "to fix with nails",<ref>{{Cite dictionary |title=clafoutis |dictionary=Dictionnaire de l'Académie française |language=fr |edition=9th | url= https://academie.atilf.fr/9/consulter/CLAFOUTIS?options=motExact | accessdate=2021-11-19}}</ref> explained as the cherries having the appearance of nail heads.<ref name="cnrtl.fr/clafoutis">{{cite dictionary |title=clafoutis |url=https://cnrtl.fr/definition/clafoutis |access-date=22 August 2023 |dictionary=Trésor de la Langue Française informatisé |via=Centre National de Ressources Textuelles et Lexicales |quote=Entremets, flan fait d'un mélange de farine, de lait, d'œufs et de sucre, que l'on fait cuire au four dans une tourtière beurrée après y avoir ajouté des cerises sucrées |trans-quote=Dessert, flan made from a mixture of flour, milk, eggs and sugar, which is baked in a buttered pie dish after adding sweet cherries}}</ref>
==Variations and similar dishes== thumb|Clafoutis with unpitted cherries While unpitted sour cherries are traditional, there are numerous variations using other fruits. This includes pitted red or black cherries, other stonefruit such as peaches or plums, and other fruit like apples or pears, or berries.<ref>''Larousse Gastronomique'', Clarkson Potter Publishers</ref><ref name=":2">{{Cite web |last=Sacks |first=Katherine |date=2015-07-28 |title=The Easy French Dessert Great For All Your Summer Fruit |url=https://www.epicurious.com/expert-advice/how-to-make-clafoutis-with-summer-fruit-article |access-date=2023-10-24 |website=Epicurious |language=en-US}}</ref><ref name=":3">{{Cite web |title=What is Clafoutis and How to Make It? |url=https://www.finedininglovers.com/article/what-clafoutis-and-how-make-it |access-date=2023-10-24 |website=Fine Dining Lovers |language=en}}</ref><ref name=":4" /> Savoury clafoutis, without sugar, is made with summer vegetables and sometimes cheese.<ref name=":5" /> A flaugnarde is a similar dessert, but made with other fruits such as apples, pears, apricots or plums. {{anchor|Cacou}}Cacou,<ref>*{{cite web |title=Regional produces |url=https://www.tourisme-paraylemonial.fr/en/produits-regionaux.html |website=Office de Tourisme de Paray-le-Monial |access-date=22 August 2023 |quote=THE CACOU, A SPECIALITY FROM PARAY-LE-MONIAL}} *{{cite web |title=Le cacou aux cerises, spécialité parodienne proche du clafoutis |url=https://www.jours-de-marche.fr/specialites/cacou.html |website=Jours-de-marche.fr |access-date=22 August 2023}} *{{cite web |title=LE CACOU, GÂTEAU AUX CERISES (PARAY-LE-MONIAL) |url=https://cuisineterroirs.com/2022/06/08/le-cacou-gateau-aux-cerises-paray-le-monial/ |website=CUISINE TERROIRS |access-date=22 August 2023 |language=fr-FR |date=8 June 2022}}</ref> a specialty of Paray-le-Monial, is a similar regional dessert specifically made with unpitted Bigarreaux cherries.<ref>*{{cite web |title=Bigarreaux (fruits) |url=https://www.academiedugout.fr/ingredients/bigarreaux_965 |website=L'Académie du Goût |access-date=22 August 2023 |language=fr}} *{{cite web |title=Bigarreau |url=https://www.collinsdictionary.com/us/dictionary/english/bigarreau |website=definition - American English |publisher=Collins English Dictionary |access-date=22 August 2023}} *{{cite web |title=Bigarreaux |url=https://goodfruitguide.co.uk/product/bigarreaux/ |website=Good Fruit Guide |access-date=22 August 2023}} *{{cite web |title=Bigarreau |url=https://www.gettyimages.com/photos/bigarreau |website=Getty Images |access-date=22 August 2023}} *{{cite web |title=Bigarreaux |url=https://www.alamy.com/stock-photo/bigarreaux.html |website=Alamy |access-date=22 August 2023 |language=en}} *{{cite book |author1=Appellate Division First Department |title=T-S v O&C |date=1911 |publisher=New York Supreme Court |page=1012 |url=https://books.google.com/books?id=nhkC5S64qwoC&dq=bigarreaux&pg=RA2-PA1012 |access-date=22 August 2023 |language=en |quote=bigarreaux}} </ref> Far Breton is a dessert similar to clafoutis made with prunes.{{Citation needed|date=October 2023}}
A flan, a pastry shell filled with a flourless batter.<ref name=":1">{{Cite web |title=Toutes nos recettes de flans et clafoutis aux légumes d'été |url=https://www.marieclaire.fr/cuisine/flan-de-legumes-du-soleil,1222167.asp |access-date=2023-10-24 |website=Marie Claire |language=fr}}</ref>
== Ingredients, preparation and serving == A pourable batter, similar in thickness to a pancake batter, is made from flour, eggs, milk, sugar, and salt and sometimes other ingredients such as almond flour, yogurt, and flavourings like vanilla or kirsch or other fruit brandies.<ref name=":0">{{Cite web |last=Shulman |first=Martha Rose |author-link=Martha Rose Shulman |date=23 May 2014 |title=Berry Clafoutis Recipe |url=https://archive.nytimes.com/well.blogs.nytimes.com/2014/05/23/blueberries-for-all/ |access-date=2023-10-24 |website=NYT Cooking |language=en-US}}</ref><ref name=":2" /><ref name=":5">{{Cite web |last=Clair |first=Jennifer |date=2018-09-13 |title=The Anytime, Any-Fruit French Dessert You Can Make in Your Sleep |url=https://food52.com/blog/22805-how-to-make-clafoutis |access-date=2023-10-24 |website=Food52 |language=en-us}}</ref> The batter is poured over cherries or other fruit in a shallow baking dish and baked.<ref name=":0" /> Some recipes call for pouring the batter into the pan and topping with the fruit before baking.<ref name=":2" /> The finished product has a light, custardlike texture.<ref name=":2" /><ref name=":4">{{Cite web |last= |first= |date=2022-02-14 |title=Easy Cherry Clafoutis Recipe |url=https://www.tastingtable.com/674500/easy-cherry-clafoutis-recipe/ |access-date=2023-10-24 |website=Tasting Table |language=en-US}}</ref>
The dish is traditionally served as a dessert, but some less-sweet variations may also be appropriate as a breakfast or brunch dish.<ref name=":5" /> It can be served warm, at room temperature, or chilled.<ref name=":0" /> It may be served sprinkled with powdered sugar and may be served alone or with accompaniments such as cream, whipped cream, or ice cream.<ref name=":3" /><ref name=":2" /><ref name=":4" />
== Cyanide == A traditional Limousin clafoutis contains both the flesh of the cherries and the nut-like kernels.<ref>{{cite encyclopedia |page=311 |orig-year=1998 |title=Clafoutis |encyclopedia=The Concise Larousse Gastronomique: The World's Greatest Cookery Encyclopedia |publisher=Hamlyn |location=London|isbn=978-0600608639 |edition=revised |date=2003-04-15}}</ref> Cherry kernels contain benzaldehyde, which gives the clafoutis a subtle almond flavour.<ref>{{cite web | title=cherry clafoutis | website=A Toast and Tea | date=July 6, 2011 | url=https://www.atoastandtea.com/cherry-clafouti/ | access-date=June 5, 2019 | archive-date=August 17, 2020 | archive-url=https://web.archive.org/web/20200817200709/https://www.atoastandtea.com/cherry-clafouti/ | url-status=dead }}</ref> They also contain a small amount of amygdalin, a cyanogenic glycoside – a compound potentially capable of releasing cyanide if consumed; but this is only released if the stones are crushed, and is non-toxic in small quantities.<ref>{{cite web | title=Are Cherry Pits Really Poisonous? | website=www.poison.org |url=https://www.poison.org/articles/i-swallowed-a-cherry-pit-184 | access-date=Aug 20, 2025}}</ref>
==See also== * List of French dishes * List of French desserts
==References== {{Reflist}}
Category:Occitan desserts Category:French desserts Category:Custard desserts Category:Cherry desserts Category:Creamy dishes