The verb clafoutir

by Béa

Orange Strawberry Rhubarb Clafoutis

Orange-flavored Strawberry and Rhubarb Clafoutis

Not long ago, P. asked me whether the verb clafoutir existed in French. I smiled. I found the question so sweet that just for a day, or two, I pretended that it did indeed.

It would have read like this:

“je clafoutis, tu clafoutis, il clafoutis, nous clafoutissons, vous clafoutissez , ils clafoutissent.”

Imagine that, so funny!

Wouldn’t it make sense, though? English as a language always seems to be much more flexible than stubborn old French? Words come and go so much more easily.

Anyway, I know what you’re going to say. Yet another clafoutis!

Well, I’ll have to apologize. But then, it’s really all we’re having for dessert at the moment. It serves the purpose just fine. And we are quite all right with it. In fact, it’s pretty good this way. In view of our life right now, that we’re still able to enjoy a dessert that brings the sweet touch, you know, what we want after dinner, what we need after dinner after too many hours hunched over the computer, busy finishing up the cookbook. I am getting there!

I made this clafoutis a few times over the last few weeks, varying the fruit. In this one, I liked to combine fresh strawberries and rhubarb stewed with orange zest. It’s seasonal, and always a winning association. Then, I mixed eggs with sugar, milk and coconut milk, almond flour and cornstarch. Baked for 25 minutes and ate them lukewarm dusted with confectioner’s sugar.

A lovely every day dessert, simple and straightforward.

Lulu will have to love clafoutis as much as her papa and her maman. Sinon! (or else) But right now, she’s only all about carrots and sweet potatoes. It has to start somewhere!


On another note, I’ll be speaking this coming Sunday, at the Food Styling and Photography Conference happening at Boston University. I hope that I’ll be able to meet some of you, and that I’ll be all right! Oh boy! Wish me luck!

Orange-flavored Strawberry and Rhubarb Clafoutis

For 4 servings

You need:

For the batter:

  • Butter, for the ramekins
  • 3 eggs
  • 1/3 cup blond cane sugar
  • 1/4 cup whole milk
  • 1/4 cup cornstarch
  • 1/2 vanilla bean, seeds scraped out
  • Zest finely grated of 1 orange
  • 1/2 cup almond flour
  • 1/4 cup coconut milk
  • Confectioner’s sugar, to serve

    For the fruit:

    • 7 oz strawberries


    Rhubarb compote (you’ll have leftovers, just lovely in plain yogurt)

  • 14 oz young rhubarb sticks, diced
  • 1/2 cup blond cane sugar
  • Zest of 1 orange finely grated


Steps:

  • To make the rhubarb compote, combine all the ingredients in a pot and bring to a boil. Reduce the heat, cover and simmer until the rhubarb is soft. Let cool.
  • Cut the strawberries into 4 pieces each; set aside.
  • Preheat the oven at 350 F. Butter four 1-cup ramekins; set aside.
  • In a bowl, dissolve the cornstarch in some of the milk. Whisk until homogeneous and set aside.
  • In another bowl, combine the eggs with the sugar, and beat for 1 to 2 minutes. Add the vanilla seeds, orange zest and almond flour. Mix well and then add the milk/cornstarch and coconut milk.
  • Divide the batter between the ramekins.
  • Drop 2 tablespoons of rhubarb compote in each ramekin and add slices of strawberries.
  • Bake for 25 minutes. Let the clafoutis cool at room temperate and serve them lukewarm, dusted with confectioner’s sugar and extra pieces of strawberries.
Posted in Dessert, French Inspired, Fruit, Gluten Free

79 comments

  2. We clafoutissons a lot at this moment, a lot of cherries in the garden, of course and GOOD LUCK

  3. “You are such a Clafoutis” = You are so delectable….if that does not impress a date.

    A brilliant GF version. Thanks.

  5. So wonderful colors in that shot and really great lighting.

    It made me plan to buy some rhubarb to try it, talking about how much a good photo can add to a recipe 😉

  6. Perfect! I have some left over rhubarb from a tart and I was trying to get some inspiration. All I have to do is get some strawberries.

    Thanks!

  7. I love the photo and am sure it tastes as good as it looks! Also, great verb-creation on the part of your husband! Growing up (mom is French, dad is American), my dad would make similar comments about words that should be verbs in French. ‘Tis the season to clafoutis!

  8. I’m making strawberry-rhubarb strudels today . If I have any leftover fruit, I’ll make your clafoutis for my guys. It’s a favorite in our home too. Good luck this weekend!

  9. “macaronner” est bien devenu un verbe… alors pourquoi-pas clafoutir? Il suffit de l’inventer! Ta recette est bien alléchante, elle change de celui que je fais (le lait de coco), alors j’essaie….

  13. I have some fresh rhubarb I need to use. Thanks for the idea. And good luck at BU!

  15. I am a long long long time reader of your blog and first time commenter. Those clafoutis sounds lovely and I’m going to try this particular recipe next week after I come back from Boston. I am super excited that I am going to the Conference and even more excited to be able to hear you talk in a seminar. Thank you!

  16. Love the addition of almond flour and coconut milk. I might just be crazy enough to try this over the grill (the only heating device I have for the next short while).

  17. Wish we were somewhere near Boston! Oh well. Beautiful photo. This sounds like the perfect clafoutis (as we’re not fans of les cérises). 🙂

  20. Chère Béatrice,

    J’adore les clafoutis, j’adore la rhubarbe, j’adore la lait de coco : je me lancerais bien dans ta recette : donc, peux-tu trouver quelques minutes pour nous donner les quantités en g ou tout simplement à quoi correspond un cup, à peu près ?
    PS J’adore aussi tes photos.

  21. ‘Je clafoutis’ m’a beaucoup plu 🙂
    Encore une belle recette, et superbe photo!

    J’attends le livre impatiemment…

  22. J’adore votre blog et photos et J’attends le livre avec curiosity en attendant je clafoutis. Bises

  23. My husband asked me the other day why my sister and father kept calling our 2 month-old daughter an onion. It took me a minute to understand that he had been hearing mignonne… On a bien rigolé.
    I too am making the simplest things these days for lack of time, but it’s always nice to appreciate the simple things. Lovely lovely picture, one of my favorites of yours I think et pourquoi pas clafoutir en verbe?…

  24. Good luck! Though I hardly think you’ll need it. 🙂

    That looks scrumptious. I like the use of coconut and almond. I know this must sound very redundant, but the photos are delightful.

  26. Ne dit-on pas que les choses les plus simples sont les meilleures? J’aime bien les clafoutis et je ferai le tien aujourd’hui même avec les premières fraises de la saison rapportées hier du marché.

    J’ai déjà vu que le mot “clafoutis” viendrait du verbe “clafir” qui veut dire “remplir”… Mais j’aime mieux “clafoutir”, plus coloré à mon avis.

    Bonne chance à Boston! J’irais bien t’entendre mais c’est un peu trop loin de Montréal.

  28. Your clafoutis looks divine! I l just love strawberry and rhubarb. The orange zest sounds like a perfect addition. Have a great conference!

  29. I can’t wait to hear you speak at the food styling and photography conference this weekend!

  32. Clafoutissons ensemble, ca sent l’ete!
    Good luck Bea pour ce week end, si seulement je pouvais aller a Boston…
    xoxo
    Elise

  33. this sounds just delicious! as i sit at the computer eating leftover rhubarb raspberry crumble – just can’t get enough of summer fruit baking! have fun at the conference – wish we were going!

  34. How scary that you’re a speaker at the conference in Boston!! (but then I am very very bad at public speaches…) Good luck to you and I’m sure you’ll do great! This clafoutis sounds perfect and it certainly looks fantastic

  35. they look lovely and satisfying! Good luck at the conference and enjoy yourself. Oh, and the verb clafoutir made me smile 🙂

  37. Thank you so much for those GF tasty recipes! It is sometimes so hard to find easy and real GF recipes, that is a blessing for me these days! Bonne continuation et merci pour l’inspiration!

  40. Bea,

    First off, I really love your food styling and photography! Keep it up!

    I wish I could be there for the conference. But, there’s no way for me to afford it as a poor fresh graduate now. So, I’m really looking forward to your post-conference write-up!! All the best and have fun there yea?

    Cheers,
    Pei-Lin

  41. Clafoutis — YUM!! I love this fruit combination.
    Looking forward to hearing your panel discussion on Sunday! Don’t be nervous, you’ll do great.

  43. Oh yes, definitely a verb! My husband knows that!! It’s been breakfast too over here…incredibly easy to sustain one’s brains and vital functions with clafoutis.

  44. Clafoutir… Que pourrait signifier ce verbe : cuisiner un clafouti ? ou engloutir un clafouti ? Dans un cas, nous avons un néologisme, dans un autre un joli mot valise synonyme de gourmandise et de plaisir garanti ! 🙂

  45. My mother used to make a cherry clafoutis baked it in a pastry shell…..I grew up believing that was what clafoutis was! have you tried this? is it regional? or did she invent it? your site is so lovely, congratulations and thankyou!

  52. You were wonderful at the conference today! Such an inspiration to those of us who have thought about blogging but haven’t taken the plunge yet. Thank you for the lovely pictures and story.

  53. Wonderful pictures! I love the colours of you photos, they’re so brilliant and smart and bright! Clafoutis are simply tasty and I must try th rhubarb! But most of all I’d like to be there in Boston for that conference… Maybe, one day…
    Have a nice week 🙂

  54. I am amazed by your photographs and your skill at making things look so colourful and vibrant and yet appetizing. You’re truly gifted, Bea!

  55. hahaha! c’est aussi mon genre de blague tiens avec mon homme (italien)..ceci dit il a l’air bien bon ce petit clafouti, la fraise la rhubarbe et l’orange combinés un vrai régal des papilles. Bonne chance pour le congrés! bizz

  56. Many many thanks everyone. I think we should just consider that the word HAS to get into the dictionary.

    As to the conference, well, what fun it was! Was I nervous? Of course. But it’s done!

  59. Hi Bea,

    A while ago you have been nominated to Inspiring Food Photography poll and I would want also to give you Beautiful Blog award (replacement for IFP event):
    http://www.coffeeandvanilla.com/?p=7020
    If you agree place link or badge linking to the B B List somewhere on your site or mention it in the post and I will place your link on the list.

    Margot

  60. J’ai tenté cette savoureuse recette Vendredi soir pour feter les fiançailles de ma soeur. C’était un vrai délice! Tout le monde s’est régalé :o) Merci!

  61. I only wish I could go to that conference! That would be so much fun! I just purchased a Canon Rebel XSi and am trying to learn all the settings and things it can do. I think I need to take a class because I am no professional. I wish I could get my pictures only half as good as yours! *Sigh* I just have the kit lens for now, but would like to get a macro someday. Is that what you use? What is the best setting for close-up food photos? I have much much to learn! I just love your site.
    -kristen

  67. I was lucky enough to hear you speak at the Food Styling and Photography Conference and I would like to say thanks for all the inspiration. I truly enjoyed hearing your story and seeing your imagery. What an amazing weekend full of information and talented people.

  68. looks tasty! but i want to know about those purple spoons! are they plastic? where did you get them? thank you

  69. Oh là là…Je frémis devant ce clafoutissement sympa! Et surtout de découvrir ce fabuleux blog. Quel talent!!! Wow et re-wow! Vos photos de boustifaille sont tout simplement parmis les + belles au monde.

    D’une web designer qui adore cuisiner…& qui saura ou aller puiser ses nouvelles recettes inspirantes!
    Annie de Montreal

  70. Bonjour,
    Je decouvre a l’instant ton website, et je suis epoustoufle!
    Et Billingue en plus! BRAVO!
    Je vis aux US, je travaille sur un projet en restauration. Je trouve tes photos vraiment magnifiques! Tu utilises un mini studio photos? Les fais-tu tois-meme?
    Peux-tu me donner quelques tips, sur ton website, etc…
    Merci d’avance.
    Jerome

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  72. I made this last night – I couldn’t find almond flour so I used half spelt flour and almond meal – it was a little gelatinous but everyone loved it. The wheat intolerant guests and those who can eat wheat all loved it.

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  76. Dear Bea I made this recipe today to take to work as it is my birthday on MOnday and I will be off, In the UK, you are the one ‘buy/bake’ the cake on your birthday. I made this because ifirst of all I fell in love with the ingredientes of your clafoutis. I had no strawberries so I had to use raspberries which is what I had in the fridge. I also had no rhubarb so i used some rhubarb and ginger jam. it turned out simply divine. thank you.

  77. No entiendo el rollo del verbo, pero si creo que este postre debe ser delicioso por lo sencillo de los sabores que contiene. Lo hare pronto.

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  79. Pingback: Orange-flavored Strawberry and Rhubarb Clafoutis