Vautes aux cerises (cherry old style pancake) (via Gourmande in Osaka)

Vautes aux cerises (cherry old style pancake) In old times, people from my place had plenty of fruits… but no oven to bake cake. So they would make the "vautes". Thicker than a crepe, less fat than a donut would be the definition. This is the origine of the recipe (also the true origine of most tasty cakes in the world, but we are rarely credited). It is probably the ancestor of the clafoutis that became famous in Limousin (a region in the middle of the pancake) and I made last month. The … Read More

via Gourmande in Osaka

Vautes aux cerises (cherry old style pancake)

In old times, people from my place had plenty of fruits… but no oven to bake cake. So they would make the “vautes”. Thicker than a crepe, less fat than a donut would be the definition.


This is the origine of the recipe (also the true origine of most tasty cakes in the world, but we are rarely credited).
It is probably the ancestor of the clafoutis that became famous in Limousin (a region in the middle of the pancake) and I made last month.

The flavor comes from Kirsch, a liquor made from cherries in the North-East of France and nearby areas.

Batter (for 3 vautes of 20 cm) :
1 egg
75 g all-purpose flour
25 g corn starch
1 ts vanilla sugar
100 ml water + 30 ml kirsch cherry liquor
1/2 ts of baking powder or of soda (optional)

Old style : You beat all the ingredients. You wait 2 hours. You beat again.
New style : You mix all the ingredients in the blender. Wait 5 minutes. Blend again.

You take fruits, like fresh cherries :

Heat a pan on medium heat. Pour good amount of neutral oil (for old style : lard, I used white sesame oil), when it’s hot pour the excess of oil in a cup.
Pour 1/3 of the batter. After 30 seconds, place the cherries.

Cover. When the batter is solid, it’s time to flip the vaute. Make it slip on a plate. Re-oil the pan and quickly flip the plate. Cover and cool a few more minutes.
Sprinkle lots of vanilla sugar. Serve with hot coffee.

Don’t expect an American-style pancake. It’s more like a pudding.

Then, if you have eaten up all your cherries, you can make some with kiwis, and eat them with ume-kiwi jam.

In Winter, you can make them plain, shaped like a map of France (or not…), and eat them with jam.
My grand-mother wouldn’t cook lunch on Wednesdays -the day French kids don’t go to school and suffer intensive spoiling by grand-parents. We would have such pancakes with fruits and jam as a meal.

Second half of June 2010 : Illustrated Menu

First half of June 2010 : Illustrated Menu

Clafoutis (Limousin’s baked cherry crepe)

Clafoutis is a classical French dessert. It has to be done with cherries, ideally with “merises” the wild French cherries, but other red cherries will do. It originates from the French region of Limousin.
The batter is the same as that for the crepes (thin pancakes), and originally, when people had no small ovens at home, that was a thick crepe cooked in a pan, in the fireplace.

The stones of the fruits are left inside, not because we are lazy. Well, not only.
Primo, inside it, there is an almond, and while you cook the dessert, a certain bitter almond flavor is transmitted to the dish. That’s the noyau flavor (fruit stone flavor). So don’t add the Christmas cookie spice mix or strong flavorings to this recipe, if you want to feel it.
Segundo, the cherries are not cut, their juice don’t mix into the raw batter, they cook inside the fruits and juice and flavor is released later, when it is caramelised.
Tertio… people eat too fast nowadays. The fast-food addicts will broke their teeth on this dessert and that will give them a lesson that might save their life on the long term… Who knows ?


Batter (for 1 cup of cherries) :
1 egg
2 tbs of all purpose flour
1 cup of milk
1 “walnut” of unsalted butter (about 5g) or a ts of oil
1 tbs sugar
Brandy, rhum or vanilla essence (I prefer just vanilla)

Beat all the ingredients together, add more milk of necessary to obtain a liquid batter. Then, you can either let it sit 1 hour (to allow the liquid to fully wet the flour)… or mix it 3 minutes in the blender.

Clean the cherries, but don’t dry them. Rub them with 1 ts of sugar.

Place the cherries in a nice low dish that can be used in the oven, or in individual dishes. Pour the batter on them.

Bake 25 minutes (for a small one, I bake in the oven toaster), at moderate heat.
It will go up a little… or a lot like a souffle :

But later it will fall down… After 25 minutes, I spread 1 ts of sugar and a few thin slices of butter. I bake again, at hotter temperature (220 C) for 5 to 10 minutes, until the top is golden and the cherries release their juice.
Take out of oven. Spread more sugar.

Serve when it’s lukewarm or cooled.

(for the recipe’s ingredients, about 2.5 servings)
Cal 470.5 F13.4g C71.3g P16.8g

P.S. : don’t eat the stones !