clafoutis
Sign in to saveClafoutis (; or ), 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.
Key facts
- Food.name
- Clafoutis
- Food.name_lang
- fr
- Food.name_italics
- true
- Food.image
- Clafoutis3.jpg
- Food.image_size
- 250px
- Food.caption
- Clafoutis made with pitted cherries
- Food.place_of_origin
- France
- Food.region
- Limousin
- Food.course
- Dessert, breakfast
- Food.served
- Warm, room temperature, or chilled
- Food.main_ingredient
- Eggs, double cream, sour cherries
- Food.variations
- Flaugnarde
- Food.type
- Tart
- Food.minor_ingredient
- Flour or almond flour, fruit brandy, powdered sugar, sugar
via Wikipedia infobox
Article
6 sectionsContents
- Etymology
- Variations and similar dishes
- Ingredients, preparation and serving
- Cyanide
- See also
- References
Clafoutis (; or ), 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 , from the verb , meaning "to fill" (implied: "the batter with cherries"). Occitan is the local language of Limousin, the home of clafoutis. Another potential etymology is that comes from the Old French , meaning "to fix with nails", explained as the cherries having the appearance of nail heads.