The Wheeling Gourmet » Cherry Clafoutis

Cherry Clafoutis

A classic French dessert, the clafoutis is a light cake, not too sweet, with a texture halfway between custard and pancake

Degree of Difficulty: Easy
Cost: $$
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Yields: 6-8 portions
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By: Nicolas Steenhout

The French say to make a proper cherry clafoutis, you need to keep the cherries whole, with the pit. While this does increase the taste, it makes for tricky eating. I use either whole or pitted cherries, depending on my mood.

Recipe
Discussion
Photos
Vidéo

Recipe

Ingredients

500g (1 pound) Fresh Cherries
50g (1/4 cup) Sugar + 50g (1/4 cup) Sugar
125g (1 cup) Flour
3 Eggs
300ml (1 1/4 cup) Milk
Pinch of salt

Mise En Place

Pit the cherries if you so wish.
Place the cherries in a bowl with 50g of sugar.
Let the cherries and sugar sit for at least half an hour.

Preparation

Preheat the oven at 180°C (375°F)
Mix the flour, sugar and salt together.
Beat the eggs together.
Add the eggs to the dry ingredients and mix well.
Add the milk and continue mixing well until you have a homogeneous batter
Butter a baking dish. Typically a round earthenware dish with scallopped edges, but a glass pie dish will do just as well.
Place the cherries in the dish.
Pour the batter over the cherries.
Bake for 35-40 minutes.

Finition

Let the clafoutis cool down a bit.
Serve!
Some people dust a bit of icing sugar on top of the clafoutis as decoration.

Photos

Fresh cherries and sugar
Letting the cherries sit with a bit of sugar for half an hour.

Flour and sugar mix, with beaten eggs on the side
The flour and sugar, ready to have the beaten eggs added.

Adding eggs to dry ingredients
Adding the eggs to the dry ingredients.

Cherries in buttered dish
The cherries placed in the buttered baking dish.

Clafoutis ready to bake
The batter poured over the cherries, ready to bake the clafoutis

Video

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4 Responses to “Cherry Clafoutis”

My Omi used to make them in a tall-sided cast iron frying pan, and so I did too. Never actually tried baking one - but cherries are in season :)

Comment by: Vik Olliver - January 1st, 2010 @ 13:08
Do you have to flip it over to cook both side in the frying pan? Or do you use a cover? This is interesting, I've never heard of it being cooked like that. Maybe it's a regional thing - France bakes it, other places pan fry it? Quite interesting this :)

And yes, the cherries are in season. Bad season for fruit right now, but cherries are cherries! You can't go without :D

Comment by: Nic - January 1st, 2010 @ 13:44
Pas juste (unfair!)!
je vais etre oblige d'attendre jusqu'a la saison des cerises pour pouvoir refaire ce dessert! A monis que je n'utilise des des cerises congelees...
Souvenirs d'enfance....
Un grand merci, mon cher ami!
Bonne et heureuse annee!
Robert-Gilles

Comment by: robert-Gilles Martineau - January 3rd, 2010 @ 14:26
Yes, she used to cover it and use low heat. It tasted good though, maybe with a few preserved fruit from the Rumtopf, or Schlag (sweetened whipped cream).

Comment by: Vik Olliver - January 5th, 2010 @ 15:35

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Tags: Bake, Cake, Cheeries, Dessert, Eggs, Sugar
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