Clafoutis

One proposed derivation of the dish's name is from the Occitan language , from the verb , meaning "to fill" (implied: "the batter with cherries"). Occitan is the local language of Limousin, the home of clafoutis. Another potential etymology is that comes from the Old French , meaning "to fix with nails", explained as the cherries having the appearance of nail heads. ==Variations and similar dishes==

While unpitted sour cherries are traditional, there are numerous variations using other fruits. This includes pitted red or black cherries, other stonefruit such as peaches or plums, and other fruit like apples or pears, or berries. a specialty of Paray-le-Monial, is a similar regional dessert specifically made with unpitted Bigarreaux cherries. Far Breton is a dessert similar to clafoutis made with prunes. A flan, a pastry shell filled with a flourless batter. == Ingredients, preparation and serving ==

A pourable batter, similar in thickness to a pancake batter, is made from flour, eggs, milk, sugar, and salt and sometimes other ingredients such as almond flour, yogurt, and flavourings like vanilla or kirsch or other fruit brandies. The batter is poured over cherries or other fruit in a shallow baking dish and baked. The dish is traditionally served as a dessert, but some less-sweet variations may also be appropriate as a breakfast or brunch dish. It can be served warm, at room temperature, or chilled. It may be served sprinkled with powdered sugar and may be served alone or with accompaniments such as cream, whipped cream, or ice cream. == Cyanide ==

A traditional Limousin clafoutis contains both the flesh of the cherries and the nut-like kernels. Cherry kernels contain benzaldehyde, which gives the clafoutis a subtle almond flavour. They also contain a small amount of amygdalin, a cyanogenic glycoside – a compound potentially capable of releasing cyanide if consumed; but this is only released if the stones are crushed, and is non-toxic in small quantities. ==See also==