The verb clafoutir

June 10, 2009

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.
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Tagged as: Dessert , French Inspired , Fruit , Gluten Free
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74 Comments »

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  1. Je clafoutis aussi en salé!
    Perfect verb. We should have it.
    After all, crumble is a verb, so why can’t clafoutire be one as well?

    Comment by Nathalie (Spacedlaw) — On June, 10th, 2009 at 5:40 am

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

    Comment by chapot — On June, 10th, 2009 at 5:48 am

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

    A brilliant GF version. Thanks.

    Comment by H.Peter — On June, 10th, 2009 at 6:38 am

  4. love clafoutis, this sounds delicious bea :)

    Comment by kat — On June, 10th, 2009 at 7:08 am

  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 ;)

    Comment by A G Photography — On June, 10th, 2009 at 7:36 am

  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!

    Comment by Laura — On June, 10th, 2009 at 9:02 am

  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!

    Comment by Julie (fraises et tartines) — On June, 10th, 2009 at 9:54 am

  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!

    Comment by valérie-jeanne — On June, 10th, 2009 at 10:05 am

  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….

    Comment by Dominique (de vous à moi...) — On June, 10th, 2009 at 10:08 am

  10. I have some rhubarb sitting in the fridge that I was wondering what to do with. This looks like the perfect solution! I love the addition of the orange peel to the compote.

    Comment by Sarah (Coffee Beans and Curry Leaves) — On June, 10th, 2009 at 10:18 am

  11. so cute~ yum!

    Comment by YOYO love cooking — On June, 10th, 2009 at 10:42 am

  12. I will be clafoutising too this weekend :)
    Your version is lovely. Good luck for your conference!

    Comment by lise.charmel — On June, 10th, 2009 at 10:53 am

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

    Comment by El — On June, 10th, 2009 at 11:39 am

  14. Looks yummy Bea! Good luck at BU…

    Comment by Foodie Notes — On June, 10th, 2009 at 11:53 am

  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!

    Comment by Julia @ Imagelicious — On June, 10th, 2009 at 11:56 am

  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).

    Comment by helen — On June, 10th, 2009 at 12:37 pm

  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). :)

    Comment by The Duo Dishes — On June, 10th, 2009 at 1:12 pm

  18. MMMMM Great photo and beautiful recipe. I look forward to trying it!

    Comment by rose — On June, 10th, 2009 at 1:18 pm

  19. one can never have too much clafoutis bea. excited about boston!

    Comment by Aran — On June, 10th, 2009 at 2:31 pm

  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.

    Comment by claire* — On June, 11th, 2009 at 4:37 am

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

    J’attends le livre impatiemment…

    Comment by Bea — On June, 11th, 2009 at 4:42 am

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

    Comment by beste — On June, 11th, 2009 at 6:34 am

  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?…

    Comment by Hilda — On June, 11th, 2009 at 6:34 am

  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.

    Comment by Erica from Cooking for Seven — On June, 11th, 2009 at 7:29 am

  25. Good luck.. wish I can be there when you speak :o (.. Your clafoutis look good, as always.

    Comment by Jescel — On June, 11th, 2009 at 8:41 am

  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.

    Comment by Miss Diane — On June, 11th, 2009 at 8:55 am

  27. Good luck at the conference! The clafoutis looks delicious.

    Comment by Hayley — On June, 11th, 2009 at 8:59 am

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

    Comment by lisa (dandysugar) — On June, 11th, 2009 at 9:48 am

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

    Comment by Julia — On June, 11th, 2009 at 10:41 am

  30. Clafoutir!! très très bon! le verbe et le geste!

    Comment by tifenn — On June, 11th, 2009 at 11:26 am

  31. This looks so delicious and I love the use of the seasonal veggies…yummy!

    Comment by Mixing Bowl Mama — On June, 11th, 2009 at 1:34 pm

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

    Comment by Elise — On June, 11th, 2009 at 2:15 pm

  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!

    Comment by carrie — On June, 11th, 2009 at 2:48 pm

  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

    Comment by Simone van den Berg — On June, 11th, 2009 at 3:33 pm

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

    Comment by Eralda — On June, 11th, 2009 at 4:02 pm

  36. What a perfect combo for a clafoutis! And it looks just gorgeous, too.

    Comment by catherine at unconfidentialcook.com — On June, 11th, 2009 at 11:29 pm

  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!

    Comment by Aurora — On June, 12th, 2009 at 3:42 am

  38. You just reminded me of my poor effort of learning French last year. I couldn’t even remember how to conjugate verbs!

    Comment by Julia @ Mélanger — On June, 12th, 2009 at 6:23 am

  39. This looks so yummy! Good luck at the conference…I’m sure you’ll do a great job!

    Comment by Claire — On June, 12th, 2009 at 12:34 pm

  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

    Comment by Pei-Lin — On June, 12th, 2009 at 2:13 pm

  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.

    Comment by Terri Schmitt — On June, 12th, 2009 at 2:46 pm

  42. I like the idea of pairing rhubarb with orange zest….

    thank you

    Comment by Alessandra — On June, 13th, 2009 at 4:02 am

  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.

    Comment by Tartelette — On June, 13th, 2009 at 8:12 am

  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 ! :)

    Comment by Tit' — On June, 13th, 2009 at 8:36 am

  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!

    Comment by camilla — On June, 13th, 2009 at 9:58 am

  46. I have given you an award.

    Comment by Nathalie (Spacedlaw) — On June, 13th, 2009 at 2:11 pm

  47. Beautiful and so summery

    Comment by Katie — On June, 13th, 2009 at 3:41 pm

  48. Rhubarb and strawberries are on of my favorite combination’s!!!

    Comment by Nutmeg Nanny — On June, 13th, 2009 at 5:53 pm

  49. le verb clafoutir should exist! if only based on this recipe…

    Comment by beyond — On June, 13th, 2009 at 11:08 pm

  50. Amazing!

    Comment by Chez Flor — On June, 14th, 2009 at 1:36 pm

  51. Gorgeus!

    Comment by Chez Flor — On June, 14th, 2009 at 1:36 pm

  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.

    Comment by Cynthia — On June, 14th, 2009 at 7:40 pm

  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 :)

    Comment by chiara.u — On June, 15th, 2009 at 5:48 am

  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!

    Comment by The Purple Foodie — On June, 15th, 2009 at 3:36 pm

  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

    Comment by lauresophie — On June, 16th, 2009 at 2:38 am

  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!

    Comment by Béa — On June, 16th, 2009 at 5:48 pm

  57. Flognarde?

    Comment by Nina — On June, 18th, 2009 at 5:59 pm

  58. Quelle belle photo appétissante !

    Comment by Gourmandises&gf — On June, 19th, 2009 at 12:25 am

  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

    Comment by Coffee & Vanilla — On June, 22nd, 2009 at 7:21 am

  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!

    Comment by Anne-Cecile — On June, 22nd, 2009 at 2:54 pm

  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

    Comment by EatingRD — On June, 22nd, 2009 at 9:48 pm

  62. Oh this looks so lovely and beautiful!

    Comment by Jodye — On June, 23rd, 2009 at 12:28 pm

  63. Hi!
    I think your blog is fantastic.I’m wating your visit.Everythink delicious.

    Comment by kinha — On June, 24th, 2009 at 11:16 am

  64. What a pretty ramekin! Ohhhhh Lulu will grow up loving all assortment of food her maman makes for her!

    Comment by Mrs Ergül — On June, 25th, 2009 at 8:45 pm

  65. Just the best dessert in the world!

    Comment by Jann — On June, 27th, 2009 at 6:36 am

  66. They look so dainty and delicious

    Comment by Katie — On June, 27th, 2009 at 8:06 am

  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.

    Comment by Emily Diaczun — On June, 27th, 2009 at 1:47 pm

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

    Comment by Emily — On June, 27th, 2009 at 11:57 pm

  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

    Comment by Annie — On June, 28th, 2009 at 9:09 pm

  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

    Comment by Jerome — On July, 1st, 2009 at 3:41 pm

  71. Clafoutis…

    In questi giorni sto lavorando da casa, causa tosse che non se ne vuole andare… Visto che il corso di francese è finito e ho paura di dimenticarmi tutto, ieri ho deciso di ripassare la coniugazione del verbo clafoutir. G è venuto a…

    Trackback by hanginaround — On July, 8th, 2009 at 4:53 am

  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.

    Comment by Chanel — On July, 8th, 2009 at 11:49 pm

  73. [...] green vegetables and whole soft-cooked eggs with a vanilla-flavored vinaigrette for appetizer + Orange-flavored Strawberry and Rhubarb Clafoutis for [...]

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