It seems fitting that I am writing about clafoutis – this week’s French Fridays with Dorie recipe (whole-cherry clafoutis, p 452) from Camont in Gascony, home of the fabulous Kate Hill – where I watched as she prepared the most amazing peach clafoutis exactly a year ago.
I’d never really been into clafoutis until last summer and now it’s more or less a staple (both sweet and savoury) in my kitchen. I love the versatility of the dish and especially with a sweet version, you can just add whatever fruits you like and/ or are in season. And of course, it wouldn’t be a Friday with Dorie unless there was some veering off the recipe, right? So when Dorie’s recipe called for “whole cherries”, I looked around at my fruit the day before I left for Paris and noticed that whilst I didn’t have any cherries, I did have plums and raspberries which I thought would work a treat in this dish. And they did.
There’s not really much to say about this – it’s good. It’s good warm, right after it’s baked. It’s good later on at room temperature. It’s good the next day for breakfast.
I mean, fruit, eggs, flour, sugar, milk and cream – how can you go wrong. And yes. it’s totally a breakfast food – dairy and fruit, right?
French Fridays with Dorie participants do not publish the recipes on our blogs (though this week, you can find the recipe online here), we prefer if you purchase Around My French Table for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself then join us here!