This set of six plates carries the name and illustration of six different clafoutis recipes:
Clafoutis aux Prunes (Plums), Raisins (Grapes), Pêches (Peaches), Pommes (Apples), Poires (Pears) and Cerises (Red Cherries) and will make serving your dessert really stylish.
A great 'talking point' for you guests, they are beautifully illustrated with a slice of each clafoutis surrounded by the fruit from which each one is made. Colourful and bright they have a lovely, traditional 'home baking, country kitchen in Summer' feel.
Each plate has a delicately 'fluted' edge and measures 19cms diameter (9½").
They are all in Pristine, Perfect Condition and carry the 'Frelon 36 Villedieu Porcelaine' mark on the undersides.
Clafoutis is a baked French dessert of fruit, traditionally cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream.
The clafoutis comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including red cherries, prunes, apples, pears, peaches and raisins.
The dish's name derives from Occitan clafotís, from the verb clafir, meaning "to fill" (literally in this case to fill the batter with fruit!)
Here is a basic Clafoutis recipe if you would like to try making one:
1 cup whole milk
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup all-purpose flour
Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
Now add your favourite fruit. Bake until the clafoutis is beautifully puffed and golden, 35–40 minutes. Serve immediately.
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