posted from: http://thelowcarbdiabetic.blogspot.com/2017/02/clafoutis-for-dessert-or-lunch.html
Well, I wonder should a Clafoutis be sweet or savoury …
this one for dessert
Low Carb Berries : Fruit and Almond Clafoutismade with ground almonds – see this low carb recipe here
Clafoutis, also sometimes spelled clafouti, is a baked dessert which originated in the Limousin region of south-central France. Its name, which derives from the word clafir, meaning “to fill,” provides an accurate hint as to its preparation, which involves lining a dish with cherries and then “filling it up” with a batter mixture. A traditional clafoutis is always made with cherries, although many cooks have adapted the dish to center around their favourite fruits or even savoury ingredients.
this one for lunch
Cherry tomato mozzarella clafoutis
11.1 gram carbs per serving – see recipe here
Classified by some as “peasant food,” clafoutis is a simple dish which was created as a way of utilizing a fruit which has historically been abundant in the French region of Limousin: cherries. While the exact date of clafoutis’ invention is not known, the dessert has been popular in Limousin and beyond since the 19th century. As its popularity spread throughout France, many cooks devised altered versions of the dish which allowed them to showcase the produce of their own regions.
Making a classic clafoutis is a fairly simple process. First, cherries are layered in a greased baking dish. Purists insist that the cherries should not be pitted, alleging that the pits enhance the flavour of the finished dish. Whether a cook opts to pit or not to pit, the layer of cherries is covered with a batter mixture containing flour, eggs, milk, sugar*, and, in some cases, liqueur or butter. The baking dish is then placed in a preheated oven until the batter has risen and taken on a golden-brown hue. Many agree that the dish is best served before it has cooled fully, with a simple dusting of powdered sugar for garnish.
Traditionalists hold that only the original cherry version of this dish can properly be called clafoutis, with all adapted versions cast beneath the umbrella term flaugnarde. Cooks the world over rebel against these traditionalists, however, attaching the clafoutis name to desserts containing such varied sweet bites as pears, blueberries, blackberries, clementines, and chocolate. Some have even ushered this dessert into the realm of the savoury, devising dishes like bacon and cheese clafoutis.
… well perhaps there is only one thing for it!
A savoury one today, then make a sweet one next, perhaps in a few days time.
What do you think …
We bring a variety of recipe ideas to this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
* please note the recipe’s I’ve featured above have no added sugar
All the best Jan