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Cherry Clafoutis Recipe 780 | Umami Girl-2
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4.80 from 10 votes

Cherry Clafoutis Recipe (Clafoutis aux Cerises)

Cherry clafoutis (clafoutis aux cerises) is a simple, rustic dessert that hails from central France. It couldn't be easier to make. The custardy batter comes together in the blender in a single minute, and you don't even have to pit the cherries if you don't want to. This recipe is adapted from Julia Child's Mastering the Art of French Cooking.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Fruit Desserts
Cuisine: French
Keyword: cherry clafoutis, cherry clafoutis recipe, clafoutis aux cerises
Servings: 8
Calories: 196kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 1 pound (454 grams) cherries
  • 1 tablespoon (14 grams) butter
  • 1 ¼ cups (295 ml) whole milk
  • ⅔ cup (132 grams) sugar, divided
  • 3 large eggs
  • 1 tablespoon (15 ml) vanilla extract
  • Pinch of salt
  • ½ cup (60 grams) all-purpose flour
  • Powdered sugar for dusting optional

Instructions

  • Preheat oven to 350°F with a rack in the center.
  • Wash and dry cherries and remove stems. You can decided whether to pit them or leave pits in place.
  • Use the butter to grease the baking dish. Add cherries and place in preheated oven for five minutes.
  • Meanwhile, make the batter. Place milk, ⅓ cup of the sugar, eggs, vanilla, salt and flour into blender and process on high for one minute.
  • Remove pan from oven and sprinkle warm cherries with remaining ⅓ cup sugar.
  • Pour batter into dish and place back in oven.
  • Bake for about 55 minutes, until clafoutis is browned on top and a knife inserted into the center comes out clean.
  • Serve warm (but not super-hot, because cherries retain heat like crazy and will burn your tongue, I've HEARD), sprinkled with powdered sugar right before serving if you like.

Video

Notes

  1. Traditional clafoutis aux cerises recipes call for leaving cherries unpitted, because the pits impart a gentle almond-like flavor to the dish. Eaters are meant to spit out pits as they go. I've made it both ways and prefer to pit the cherries (especially now that I own a cherry pitter). You can assess your crowd and decide which way to go.
  2. If measuring flour by volume, use the spoon and level method.
  3. You'll need a deep-dish pie plate or other baking dish that holds about 8 cups. Here's the one I use.
  4. Store any leftovers covered on the counter for up to 24 hours. After than, refrigerate for up to a week.
  5. If you don't already own one, pick up a copy of Julia Child's Mastering the Art of French Cooking. You won't be sorry.

Nutrition

Calories: 196kcal | Carbohydrates: 33.9g | Protein: 5g | Fat: 4.7g | Fiber: 1.4g