I love the cherry in all of its forms: cherry pie, cherry ice cream, cherry jam, cherry in cakes, cherry shortbread, cherry in sauce, etc. And last but not least: the cherry Clafoutis.
This is the right time of year to make cherry Clafoutis for dessert. I have a recipe I used to make when I was a teenager.
The clafoutis is a dessert from the Limousin region of France. If you have never tried a clafoutis, the consistency is quite dense, it’s a thick, flan-like batter baked traditionally with black cherry.
When I got married, I didn’t know how to cook without following conscientiously a recipe. Now I can’t cook without adding my own twist!
So here it is, my recipe for clafoutis with pictures and details!
Prep Time: 30 minutes
Cook Time: 40 min
Serving: 6 people
Ingredients:
500 g – 18 oz cherry
100 g – 4 oz sugar
Butter for the pan
100 g – 4 oz flour
25 g – 1 oz almond powder
1 vanilla powder bag – 9g or 0.32oz per bag
1 pinch of salt
3 eggs
30 cl – 1 1/4 cup whole milk
Powdered sugar
1- Wash the cherries and remove the stems. Stone the cherries. Some recipes ask you to leave them because it brings flavor to the preparation. I don’t like the idea of removing the pits while eating. Put the cherries in a bowl and sprinkle them with half of the sugar. Leave to rest for 30 min.
2- Preheat the oven to 180ºC (350ºF). Butter an oven pan. (Approximate size 20 x 28cm – 8” x 11”)
3- Sieve the flour in a bowl. Add a pinch of salt, the almond flour, the vanilla sugar, and the rest of the sugar.
4- Beat the eggs into an omelet and add them to the bowl and stir. Add the milk and stir again.
5- Butter the pan and place the cherries. Pour the preparation on top.
6- Bake in the oven for 35 to 40 minutes.
7- Remove the clafoutis, let it cool down at room temperature and sprinkle with powdered sugar. Serve warm.
The clafoutis can’t be removed from the pan. It’s better to use a nice one if you want to serve it to your guests.
