Clafoutis is one of the most versatile French desserts and finds its origins in the Limousin, a lush, green region situated in the heart of the Massif Central. If you’ve never made or tasted clafoutis before, think of it as a ‘custardy’ type of cake. It doesn’t call for that much flour, so there isn’t much of a crumb to the dessert. I guess you can also compare it to a crustless quiche.
Besides the original cherry clafoutis, I have made clafoutis with strawberries, blueberries, plums, apricots and even vegetables for a savoury variation (perfect for lunch with a green salad) and a glass of wine. This autumnal variation calls for apples. For a tart touch, I added a small handful of plump blackberries.
Apple
and
Blackberry
Clafoutis