Family trips to France always include my mother-in-law Bernadette's specialty — Clafoutis, a classic dessert from the south-central region of France where she grew up, Le Limousin. It is a cake that looks like a tart covered by fruits wrapped in a flan (confusing? it's really not fancy or complicated but the French say simply calling it a cake or tart isn't exactement correct). Traditionally made with unpitted cherries or prunes (abundant in that region), Clafoutis is absolutely delicious with peaches or apricots—or any of your favorite fruit.
I love this dessert so much that one day I (naively) asked for the recipe from my mother-in-law. She happily gave me a fairly legible handwritten version—albeit leaving out some vital information which resulted in disaster. I had to edit out a rant here about her doing it on purpose (sigh). Let's just say that I've since called it "Bernadette's Secret Recipe." To add insult to injury, she cooks wonderfully au pif (estimating quantities) which makes it impossible for me to learn exactly how to replicate her classic Clafoutis even if I'm right next to her when she makes it (sigh again).
Now when making Clafoutis, I use a recipe from a trusted friend, Mademoiselle Internet*. She delivered something much simpler—with fewer ingredients! It received 5 stars from my husband (smart man... he knows better) and best of all, my 7 year old son can tear through 3 slices in one sitting.
Has someone ever passed down to you a "secret" recipe —or pretend to ;)
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* The recipe below is from a site called LetsCookFrench.com — which I found 6 years ago and unfortunately no longer exists.
Velvety Light Peach Clafoutis
Ingredients:
1/2 Tbsp butter
5-6 sliced and pitted fresh peaches (or 32 oz. can of sliced peaches - drained)
2 eggs
1 can condensed milk
2 1/2 Tbsp flour
1 Tbsp vanilla
Powdered sugar (for dusting over finished Clafoutis)
Directions:
Preheat oven to 350 degrees
Butter a 9 inch tart dish
Pour fruit into bottom of the tart dish
In a separate container - mix eggs, vanilla, flour and condensed milk
Pour the mix on top of the fruit
Bake for about 45-50 minutes or until inserted knife comes out fairly clean
To caramelize the top a bit, broil for a few minutes. Keep a eye on it!
Let it cool then sprinkle with powdered sugar
Bon appétit!
Catherine, I can not get to you :)
ReplyDeletehow beautiful the cake called Bernadette
I am also willing to taste this delicious cake
photos are great, the manuscript recipe .. this is something for me, I like
I bake cakes of course I can, but sometimes lazy :)))
Hello Valentina :) The recipe I use is from a site that no longer exists unfortunately. But if you'd like, I can append it to the post... it's a wonderfully easy recipe!
DeleteDo not worry, next time :)) I had in mind a picture print by hand, it is very
ReplyDeleteI love lists of manuscripts
спасибо, моя дорогая)))))
ReplyDeleteThat looks mouth watering!
ReplyDeleteOk, I must try this, Catherine. Thank you for sharing the recipe! This looks like a non-intimidating one to follow. Judging from the amount that your family eats, I might have to make two! Your gorgeous photos are making me hungry. So beautiful! I'm also laughing about the story of your mother-in-law "sharing" her recipe because my mother-in-law "shared" her recipe of bibinka with me. Actually, I know that she really did share the authentic recipe, I just can't prepare it as well as she can!
ReplyDeleteThank you Charmaine, you're so sweet... please tell me how you and your boys like Clafoutis if/when you decide to make it! Ohhh Bibinka looks challenging!... but glad to hear you got the full recipe ;)
DeleteI love the pictures!
ReplyDeleteThey look so good!
They make my mouth water.
I wish I could taste it!
Cyndie! You must try baking Clafoutis with peaches and let me know if you like it :) My husband has a similar story to yours about when he was younger and picking produce from his family's potager, I love hearing childhood memories like that...
ReplyDelete