As part of my foodie interest, I remember reading about clafoutis on Wikipedia – a French dessert with cherries, traditionally unpitted, baked in a kind of pancake batter. It’s difficult to describe what a clafoutis exactly is, although I’ve found the best definition yet, so far, in a book called The Patisseries of Paris by Jamie Cahill and Alison Harris (which I read as an Amazon preview), describing clafoutis as “a cross between a pudding and a cake”.
When other fruit is used instead of cherries, clafoutis becomes flognarde, although this distinction does not seem to be made, at least, in the English-speaking world. That’s why you’ll see a variety of “clafoutis” that aren’t made at all with cherries! Whenever I see one of those kinds of recipes, for a clafoutis made with fruit other than cherries, I’m always quick to inform others. My definition for flognarde is “clafoutis without the cherries.” One day I’ll make a clafoutis proper, but for now flognarde is what’s on the menu.
