I was muttering on Twitter last week that I was "thinking about making my first clafoutis", or maybe I spelled it "clafouti", because as far as I know both are acceptable, and as uptight as I am about proper spelling I think there's a little more wiggle room with words translated from other languages.
For a dinner party this weekend I made the much-thought-about clafoutis, and it was a great big success. I don't usually do warm desserts for guests if they require stepping away from the table to stir and whip and pour, but in this case, it really only does take a couple of minutes, and if you put it in the oven when you serve the main course, half an hour or so later when people are just starting to wrap up the savories, you've got the sweets more or less ready to go.
It was such a success, I failed to get a picture until after the whole thing was gone.
Clafoutis (klah-foo-tee) is a French dessert, most commonly made with cherries, and it isn't really like anything else I can think of. Denser than a pancake or a regular cake, more solid than a custard. You whip eggs with sugar, then add milk and vanilla, and stir in a small amount of flour. Pour all that over some fruit, bake it, and you're done.
I used the recipe from The Joy of Cooking (mainly because none of my other cookbooks had it... it's kind of old-school.)
The only time-consuming part was pitting the cherries, which I did earlier in the afternoon. And it was extra-excellent served with almond gelato brought by one of the guests.
In my opinion, it's well worth adding a new word to your cooking vocabulary.