Cherry Clafoutis

July 14, 2010 at 2:20 pm | Posted in pudding/mousse, sweet things | 18 Comments

cherry clafoutis

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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  1. Those cherries look absolutely perfect 🙂

  2. 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.

  3. 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.

  4. So bizarre… I just made my very first cherry clafoutis today. We have good karma I’d say! Looks terrific Steph!

  5. 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 😦

  6. 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 ….

  7. Never heard of this dessert. It looks delicious!

  8. Ooh ive always wanted to try making thism, ive heard so much about it, it looks delicious and cherries are gorgeous at the moment!

  9. 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!

  10. I think I could be convinced to eat this for breakfast. 🙂

  11. That looks delicious!! And, I just wanted to give you a heads up, I nominated your blog for an award!

  12. 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.

  13. 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!

  14. It looks beautiful. Makes me want one now!

  15. 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.

  16. Thank you. I tried this receipe and it came out wonderful. just wonderful. Thank you for sharing this.

  17. Try a little almond extract next time along with some halved toasted almonds…it tastes delicious!

  18. Looks good ! I’ll have to try it.

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