The Cherry Clafoutis is a traditional French baked dessert with a puffy pancake-like texture. The Clafoutis originates from the French region of Limousin and traditionally uses black cherries. But other fruits could also be used such as red cherries, plums, prunes, cranberries, blackberries. But when other fruits are used instead of cherries, then this dessert is called a Flaugnarde instead of Clafoutis. There are many variations of Clafoutis, with or without almonds. This is the basic version, simple and delicious especially during summer where cherries are plentiful! It takes little preparation except for the pitting of the cherries, which is quite fun anyway…
Cherry Clafoutis
Equipment
- Mixing bowl, whisk, spatula, baking dish
- cherry pitter
Ingredients
- 2-1/2 cups cherries, pitted
- 3 eggs
- 3/4 cup sugar
- 1 tspn powedered sugar for dusting
- 1 pinch salt
- 1/2 cup all purpose flour
- 1 cup whole milk (can also use 2%)
- 2 tspn vanilla extract or yet better, Kirsch
Instructions
- Preheat oven to 350 F
- Butter a baking dish (around 10 x 7 inches). Scatter the cherries at the bottom
- Whisk the eggs, sugar, salt till well blended. Add the flour, mix well. Add the milk, vanilla extract (or better yet, Kirsch). Mix well.
- Pour the batter over the cherries.
- Bake for 35-45 minutes. After around 25 minutes, check that it's baking evenly, if some parts are more brown, cover with foil. It's ready when golden brown and a clean knife inserted into the center comes out clean
- Remove from the oven and let cool.
- Dust with powdered sugar. Serve warm with a scoop of ice cream if you wish!
As you know by now, I love to add a little liquor to my desserts as it really enhances the flavor, so if possible, please add some Kirsch, a cherry liquor, to the batter instead of the vanilla extract…
The Cherry Clafoutis can be served with ice cream or whipped cream, or just plain.
If you like dessert using seasonal fruits, check out my delicious summer fruits almond cream tart recipe!
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