Clafoutis

The clafoutis is a Gâteau composed of Cerise S drowned in Pancake batter S.

It is a dessert originating in the the Limousin, from which the name comes from the Occitan clafotís , of the verb to clafir which means “to fill” (implied: “cherry paste”). The clafoutis was apparently spread at the 19th century.

The clafoutis with the bigarreaus not stoned marmots is a speciality of Paray-le-Monial.

There exist alternatives. The cherries can be replaced by Pruneau X, Pomme S, Mûre S, plum S or Abricot S. the most suitable designation is then that of “flognarde” or " flaugnarde".

Internal and external bonds

  • Flognarde
  • Site of Saint-Priest-the-Sheet

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