Cherry Clafoutis
July 14, 2010 at 2:20 pm | Posted in pudding/mousse, sweet things | 18 Comments
I’ve gobbled down so many fresh cherries this summer, my fingertips might be permanently tinged pink. I do want to be sure to squeeze in at least a little baking with them, though, before their short season is over. Clafoutis is an easy place to start (especially if the batter’s whizzed up in a blender), and it’s one of my husbands favorites.
If you’ve never had a clafoutis, it’s a classic French country dessert. You start by pouring a pancake- or crêpe-like batter over whole cherries. The batter soufflés and then settles into something that’s more like a sliceable, semi-firm custard. It’s delicious slightly warm or at room temperature, and a little whipped cream doesn’t hurt, either.
As coincidence would have it, today is Bastille Day– a perfect way to celebrate!
Cherry Clafoutis– makes 6-8 servings
Steph’s Note: Traditionally the cherries for clafoutis are not pitted, but in the interest of keeping my smile intact, I pit mine…the choice is yours. You can also make this with other types of sliced stonefruit, apples, pears or even berries.
1 lb whole dark sweet cherries, pitted or not
4 large eggs
1/2 c sugar
1/4 t salt
1 c whole milk
1 T kirsch or brandy (optional)
2 t vanilla extract
3/4 c all-purpose flour
Confectioners sugar, for dusting
-Preheat oven to 350ºF with rack in middle. Generously butter a 9- or 10-inch deep-dish pie pan.
-Place cherries in an even layer over the bottom of the pie pan. If you have pitted your cherries, and they’ve released any juice, pour the juice into a blender. Add eggs to the blender, along with the sugar, salt, milk, kirsch or brandy (if using) and vanilla and blend to combine. Add the flour and blend just until combined.
– Pour batter over the cherries and place the pie pan on a baking sheet. Bake until puffed and just set in center, about 35-45 minutes. Cool at least 20 minutes (it will fall and settle as it cools), then dust with confectioners sugar.
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a whisk and a spoon 
Those cherries look absolutely perfect 🙂
Comment by Eliana— July 14, 2010 #
This sounds delicious – I have some lovely cherries in my fridge that were on sale (so I bought heaps!), and this is a good recipe idea.
Comment by Cakelaw— July 14, 2010 #
This is so country fresh and pretty. I have never tried a clafoutis, now I think I will make one while the cherry season is still on.
Comment by Heather Peskin— July 14, 2010 #
So bizarre… I just made my very first cherry clafoutis today. We have good karma I’d say! Looks terrific Steph!
Comment by LW— July 14, 2010 #
Ooh, will have to try your recipe. It looks so golden and delicious. I made a blueberry clafoutis just days ago, but it was a mess 😦
Comment by Emma @CakeMistress— July 15, 2010 #
If you can believe, I’ve never made a clafoutis. But it’s been on the list for quite some time. I love the simplicity of desserts like this. A great way to showcase cherries, too. My local deli has a few imported ones from the USA in stock right now. Maybe I need to take a wander by again ….
Comment by Julia @ Mélanger— July 15, 2010 #
Never heard of this dessert. It looks delicious!
Comment by Pennies on a Platter— July 16, 2010 #
Ooh ive always wanted to try making thism, ive heard so much about it, it looks delicious and cherries are gorgeous at the moment!
Comment by Natalie— July 17, 2010 #
what a beautiful Clafoutis….I have a bag of cherries in my refrigerator just begging to be made into that!!
Thanks for the inspiration and great recipe!
Comment by Chef Dennis— July 17, 2010 #
I think I could be convinced to eat this for breakfast. 🙂
Comment by cath1991— July 17, 2010 #
That looks delicious!! And, I just wanted to give you a heads up, I nominated your blog for an award!
Comment by pup— July 18, 2010 #
I had no idea the stones were traditionally left in. I’m with you on taking them out. I’d rather spend money on a new kitchen gadget than the dentist! Lovely clafoutis.
Comment by kelly— July 19, 2010 #
One of my very favorite desserts ever! I especially love blueberry clafoutis (one of my first homemade desserts ever), but cherry is way up there, too!
Comment by Sues— July 19, 2010 #
It looks beautiful. Makes me want one now!
Comment by Mary A— July 23, 2010 #
This looks scrummy, I’ve only ever made 2 clafoutis before, a cherry & a pear, both times they didn’t work out & they definately didn’t look like yours, I’m gonna have to try this one, it looks fantastic thanks for sharing.
Comment by Vickie— August 2, 2010 #
Thank you. I tried this receipe and it came out wonderful. just wonderful. Thank you for sharing this.
Comment by Neda— August 14, 2010 #
Try a little almond extract next time along with some halved toasted almonds…it tastes delicious!
Comment by Ally— November 9, 2010 #
Looks good ! I’ll have to try it.
Comment by Mary B— July 22, 2011 #