Clafoutis is a traditional Provencal dessert that is easy to prepare. Made with eggs and just a little almond flour, it is not quite flan or cake, but it is delicious when apricots are in season. I often create the recipe (below) for Stone Fruit Clafoutis with students in my …

Clafoutis is a summer classic in France. It’s such an easy dessert to make, and only requires whatever fruit you have on hand and basic ingredients most people have in their fridge and cupboards. Apple and cherry is such a delicious combination, sweet but with just the right amount of …

Clafoutis aux Cerises is a classic French recipe that is easy to make and a delicious choice for cherry season. Some versions call for whole cherries, which ensures a juicy Clafoutis. However, you want to warn your guests that they need to be careful of the pits! I used California …

During a Provence Gourmet cooking class, we made a plum clafoutis a classic French dessert from the region. The traditional recipe for clafoutis, a flan-type dessert is made with cherries.

The following recipe for a clafoutis aux courgettes (zucchini casserole),  turns a traditional Provencal dessert into a savoury dish that is suitable for vegetarians. You can experiment with the fillings, depending on what is available, or in Jackie’s case growing in your garden.

Clafoutis is a classic dessert in Provence. Traditionally it’s made with cherries, but it is completely acceptable to use fruit that is in season.

Warm fruits baked in a sweet creamy batter sprinkled with sugar.

Ground almonds add a touch of richness to an already delightful clafoutis with sweet sun ripened cherries topped with crème fraiche or crème anglaise.

A traditional clafoutis with a twist, assorted fresh fruit baked in to your delicious batter as opposed to the traditional cherries.

A traditional Provencal clafoutis with a thoughtful twist… pitted cherries.