Clafoutis is a traditional French dessert made with a crepe-like batter. It is light and delicious. We had fun making this recipe on our Bistro Cooking episode.
The Dish: Cherry Clafoutis
The Recipe:
Preheat the oven to 375F. Grease a pie plate. Whisk the eggs, sugars, salt, and flour together until smooth.
Add the milk, Amaretto and vanilla
extract. Whisk until smooth. Pour ⅓ batter into the baking dish. Bake
10 minutes to set. Then add remaining batter and cherries.
Bake for 40-50 minutes or until lightly browned and a toothpick
inserted into the center comes out clean. When you pull it put of the
oven it will wiggle a bit which is normal. Place on a wire rack to cool.
The clafoutis will have puffed up quite a bit and will deflate while
cooling.
When cool dust the clafoutis with powdered sugar. Serve.
The Pairing:
Domaine
la Croix des Marchands “Methode Gaillacoise”. A sparkling demi-sec
(lightly sweet) wine from Southwestern France. It’s made from Mauzac,
the oldest indigenous varietal in France. It’s also a naturally
sparkling wine with no added yeast for effervescence. Great as an
aperitif or dessert wine. http://www.firstvine.com/product/45.
Champagne
Bernard Mante Brut: A mix of Pinot Meunier, Chardonnay, and Pinot Noir
grapes from the western part of the Champagne region of France. Brut
champagne isn’t exactly bone-dry, it has a tiny bit of residual
sweetness in it, which makes it go well with desserts that aren’t
overwhelmingly sweet. It also pairs well with more robust foods you’d
serve white wine with because it has enough flavor to shine through. http://www.firstvine.com/product/56.
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