WHAT? The love-child of custard and pancakes. The French have mastered the art of baking, and clafoutis is no exception; this humble pie has been a no-frills staple of every grand-mere in the south of France for centuries. The name is derived from the word clafir, which means, “to fill”—a nod to the dish’s strikingly straightforward baking technique. To make clafoutis, lay fresh fruit in a pie pan, pour a pancake-like batter over it, and then throw the pan in the oven until the dessert is puffed and browned. Traditionalists will demand that clafoutis be made with only black cherries (pit included), for a hint of almond flavor, but more modern chefs have shed those restrictions and fill clafoutis with any fruit their hearts desire.
WHERE? A Southern New Year’s Eve at the Beard House
WHEN? Saturday, December 31, 2016
HOW? Muscadine Grape Clafoutis with Chardonnay–Pawpaw Ice Cream and Candied Violets
