Cherry Clafoutis

cherry clafoutis recipe

With all this talk of ‘Bastille Day’ lately I’ve been craving french food like crazy this week. Sure I celebrated with a nice steak au poivre (with french fries – obvs) on Monday night but somehow it wasn’t quite enough to satisfy my french appetite. I needed dessert too! Finally after three days of fantasizing about every french dessert possible I decided to make mini clafoutis.

If you’re not familiar with clafoutis, I guess the best way to describe it would be to compare it to a flan. It’s very easy to make and even better – you can fill it with any fruit you like (plum, peach, pear, raspberry…). I went with the traditional cherry filling because it’s my favorite and it always reminds me of my childhood (my grandmother made a killer cherry clafoutis).

Now, clafoutis ‘traditionalists’ (for there are such people – don’t mess with French people and their food) will tell you that you should always leave the pits in the cherries you use for your clafoutis as it gives it more flavor. However, I personally really can’t be bothered sorting through pits while I’m eating my dessert so I always pit the cherries beforehand. It also means that I can eat my clafoutis faster which I’m quite happy about…

clafouti recipe

cherry clafoutis

individual clafoutis

Ingredients (Serves 6)

3 eggs
3/4 cup flour
1/3 cup sugar
1/2 tsp vanilla extract
500g cherries, pitted
1 cup whole milk
3 tbs butter, melted + 1tbs butter for greasing
pinch of salt
confectionery (icing) sugar for dusting

Yummy idea: soak the cherries in 2tbs of kirsch liquor for two hours prior to using them.
Shortcut: use a blender to mix all of the batter ingredients together.

Instructions

♥ Pre-heat your oven to 180 degrees Celsius.

♥ Grease a baking dish (or 6 ramekins) with 1 tbs of butter and set aside.

♥ In a large bowl whisk together the eggs, sugar, salt and vanilla until well combined. Sift in the flour, continue to whisk, and then slowly add the melted butter followed by the milk.

♥ Arrange the cherries in the baking dish and pour the batter over.

♥ Bake for about 45 min (30 min if using ramekins) or until the custard is set. The top should be slightly puffed up and golden.

♥ Sprinkle with icing sugar and enjoy warm.

Bon appetit! x

8 Comments

    • Thanks Anne! I love clafoutis too. Cherry clafoutis is my favorite but I also love it with apricots. So yum x

  • Oh cherries!! One of my favourite fruits to have in dessert! I love your idea of soaking them in liquour… mmmm!! This is definitely going on my must-make list! Thank you so much for linking up with our Fabulous Foodie Fridays party! xx

    • Thank you for hosting the linky party Lucy, it’s been so great to discover other bloggers who love food as much as I do! xx

  • Thank you so much for this recipe! I tried it today for a luncheon and it was a hit!! It was so easy to make and tasted delicious :-)

  • Yum, I’ve always loved clafoutis! I generally use blueberries as it involves no such thing as removing the pits and peeling the skin off… and I love eating it quicker too :) Your pictures look amazing!! Mind me asking what gear you use? Thanks!! :)

    • Hi Olivia, thank you so much. I use a Canon 1100D (which I bought on sale for AUS$350 dollars if memory serves me well) and a 50mm prime lens (which cost about $100 I think).:)

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