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	clafouti citrus zester civet clabber clafouti Clamart, à la Cointreau Colbert sauce Definition: [kla-foo-TEE] Originally from the Limousin region, this country-French dessert is made by topping a layer of fresh fruit with batter. After baking it's served hot, sometimes with cream. Some clafoutis have a cakelike topping while others are more like a pudding. Though cherries are traditional, any fruit such as plums, peaches or pears can be used. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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