 Clafoutis made with pitted cherries | |
| Type | Tart |
|---|---|
| Course | Dessert, breakfast |
| Place of origin | France |
| Region or state | Limousin |
| Serving temperature | Warm, room temperature, or chilled |
| Main ingredients | Eggs, milk or yogurt, black cherries or other fruit |
| Ingredients generally used | Flour or almond flour, fruit brandy, powdered sugar, sugar |
| Variations | Flaugnarde |
Clafoutis (French pronunciation: [klafuti]; Occitan: clafotís [klafuˈtis] or [kʎafuˈtiː]), sometimes spelled clafouti in Anglophone countries, is a French dish of fruit, traditionally unpitted black 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 lukewarm, 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.