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Cherry Clafouti

Cherry Clafouti

Ingredients

  • 1 pound fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed, drained
  • 1/4 cup heavy whipping cream
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon finely grated lemon zest
  • 3/4 teaspoon vanilla extract

Recipe Preparation

  • Preheat oven to 375°. Butter cake pan or ramekins. Arrange cherries in a single layer in pan.

  • Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk mixture; whisk until custard is smooth. Pour custard evenly over cherries in pan. If necessary, gently shake pan to allow custard to settle.

  • Bake clafouti until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan). Dust top with powdered sugar; cut into wedges and serve.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 195.2 %Calories from Fat 30.1 Fat (g) 6.5 Saturated Fat (g) 3.1 Cholesterol (mg) 119.3 Carbohydrates (g) 29.5 Dietary Fiber (g) 1.2 Total Sugars (g) 22.4 Net Carbs (g) 28.3 Protein (g) 5.6 Sodium (mg) 119.8Reviews Section

Cherry Clafoutis (Clafoutis aux Cerises)

It’s that time of the year. The supermarkets are overflowing with fresh summer cherries and you’ve probably bought way more cherries than what you could possibly eat. So it’s time to put some of them to good use and make this beautiful French Cherry Clafoutis!

Now that 4th of July is in the past, it is time to focus on the next big food holiday: Bastille Day. ?? The perfect excuse to dust off your French cookbook (or visit international cuisine blogs, like yours truly!) and prepare all those amazing dishes that are so hard to pronounce.

So let’s get the hard to pronounce part out of the way and learn to pronounce clafoutis: klah/foo/tee. Great! Congratulations. Awesome pronunciation! ?

And the best thing about this funnily named dish? It is very easy to make and you get to use your blender. I mean, I’m sure Julia Child would prefer you worked your good old muscles by doing it by hand, with a whisk. But I’m a millennial, darling Julia, so I like to use technology whenever I can. Not to mention, I need to justify all my kitchenware shopping addiction to my husband. Or else he’s going to start realizing that we do not need to have two blenders in the house…

So, yeah… Use your blender! Or make it by hand, if you prefer. All that matters is: make this delicious Cherry Clafoutis ASAP, cause cherry season won’t be around for long!

If you’ve never eaten a clafoutis before, it is a creamy, custard-based French dessert filled with fresh fruits, or in our case, cherries.

It is typically served as dessert, but I like it better for brunch. Or, if I’d really like to serve it as dessert, I’d make sure to add some whipped cream or vanilla ice cream on top. It just isn’t dessert-y enough as is, at least for me.

Oh man! I think Julia Child would eat me alive right now, a la The Devil Wears Prada. (Wait! Wrong Meryl Streep movie! ?)

But I stand by my opinion. I think a Cherry Clafoutis is always a great addition to my brunch table! And the fact that it is so easy to make means it’s as easy as whipping up some pancakes.

Now, as equipped as my kitchen is, there is one gadget I do not own: a cherry pitter (which is good for olives too). I will be acquiring one soon, because pitting all these cherries with a knife wasn’t fun.

Ok, it wasn’t THAT bad. I just tend to be a little dramatic (and impatient)! But I highly recommend using the gadget, if you have one.

Or, you could go the traditional way and not pit the cherries. I am not a fan of going to the dentist, so – even though I am VERY lazy – I prefer to go through the ordeal of pitting them than risking a broken tooth.

If you happened to find this post after cherry season is long gone, do not fret! You can use any other fruits, like berries, plums, pears, figs and apples.

I think if you make a clafoutis with something other than cherries, the proper name is Flaugnarde. Don’t quote me on that, though! I haven’t even been to France. Most of this deep knowledge that you see at Olivia’s Cuisine is fruit of great research. Some call it Google! .

Whatever you do, do not over bake your Cherry Clafoutis. You want it to be melting in your mouth creamy, so once the custard is just set and a toothpick (or knife) emerge relatively (not totally!) clean, your clafoutis is ready! I did over bake mine a touch, but it was still delicious. But I would have preferred it a bit creamier.

So whether for brunch, dessert or Bastille Day picnic, I hope you guys give this a try! And stay tuned for some more French recipes coming soon.


Cherry clafoutis

You know what? I’m having a fantastic summer. Life is incredibly sweet, juicy opportunities for personal and professional development are cropping up left and right, we’re going to Napa in one month and — I’m thrilled.

Its terrible how little I like to talk about this, how fearful even the most level-headed of us can be of jinxing out all the good in the world by bringing it up. I mean, really. There is a difference between flaunting or bragging about a good life and celebrating it, or at least there ought to be. Did I tell you Alex and I had a little paper airplane flying contest before we went to bed two nights ago? Yeah, things are that kind of fun.


And then there are the cherries. My god, we’re just swimming in them, a big bowl of cliché-come-true. They arrived at our apartment two days ago via UPS in a refrigerated foil package from Batch’s Best Family Farms in Chelan, Washington via ChefShop.com. They’re enormous “so sweet and so cold” and I feel incredibly indulgent with my fuchsia-stained fingernails and belly full of ruined meals because I can’t quit snacking on them. I keep thinking back to when I first moved to New York, seven years ago now, and I was so broke all the time that cherries, with their inevitable eight-buck price tag for little more than two handfuls were just not something I could eat as often as I wanted, which you know was daily.


And now there’s this. Piles and piles of garnet marbles, such perfection in their original format that I felt guilty baking a significant lot of them into Ceres & Bacchus’s Clafoutis two nights ago–until I tried it. What a glorious dessert, more like a thick crepe than any cake I’ve ever had, and even better cold the next morning with a scoop of plain yogurt.


If you’ve never made cherry clafoutis before, this will be a treat for you. A real one-bowl show-off, and get this, if you’re going for tradition–and oh, you will once you learn how much easier it will make your life–you leave the pits in. Larousse Gastronomique and other traditionalists insist that the pits impart a almond flavor when baked within the custard, something no authentic clafoutis should be deprived of. Clafoutis is often made with plums or prunes (always soaked first in Armagnac), apples or blackberries, but some remind you that this is not, indeed, a clafoutis but a flognarde.

You know what I say? I say there are about twenty cherries left in the fridge, and its time for lunch. I hope you have a swell weekend.


Cherry Clafoutis

I make clafoutis by a recipe from the late food blog, Ceres & Bacchus. My tweaks are to swap the vanilla extract for almond and adding a bit more than 2 cups of cherries. What’s untraditional about this clafoutis is the inclusion of butter (originally 8 tablespoons but I find 6 to be a better level) but if you ask me, it makes all the difference. Clafoutis detractors will usually complain that they can be “rubbery,” “bland” “eggy” or “omelet-like.” I am convinced this is lives up to its custardy promise because of the butter.

A traditional Limousin clafoutis contains unpitted cherries. The pits contain amygdalin, the chemical that makes almond extract taste what we believe it almonds, and it is said that in the oven, the unpitted cherries will release a little of this complementary flavor into the clafoutis. Thus, it’s entirely up to you if you wish to pit them. Pitted, they’re a safer bet for kids that might forget to spit them out. Unpitted, you can be spectacularly lazy in the name of authenticity. I bet you cannot guess which way I make it.

  • 3 large eggs
  • 1/2 cup (100 grams) sugar
  • 6 tablespoons (85 grams) unsalted butter, melted and cooled slightly, plus more to butter dish
  • 1 cup (130 grams) all-purpose flour
  • A couple pinches of salt
  • 1 cup (235 ml) milk
  • 1/2 teaspoon almond extract
  • 2 teaspoons brandy or rum (optional)
  • 2 generous (245 grams) cups sweet cherries, pitted if you wish

Place the cherries in a buttered glass or earthenware baking dish, cake pan (9 or 10 inches in diameter) or skillet that can go in the oven. (I use a 9-inch cake pan.) Pour the batter over the fruit. Bake 25 to 30 minutes, until slightly browned and almost completely set in the middle. Let sit at least 15 minutes before serving in wedges. I like it dusted with powdered sugar.


Easy Fresh Fruit Clafouti

This fresh fruit dessert uses only the simplest ingredients, and the most basic techniques — it's a natural for summer, when you want the most bang for your energy buck! Dark sweet cherries are the traditional fruit used to make this rustic French tart, but if you're not up to pitting a bag of cherries, feel free to use about 3 cups berries, or bite-sized pieces of the fruit of your choice: peaches or nectarines are particularly nice at this time of year.

Ingredients

  • 3 cups (510g) pitted fruit
  • 3 large eggs
  • 3/4 cup (170g) milk or cream
  • 1/4 teaspoon salt
  • 2 tablespoons (28g) butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup (99g) sugar
  • 3/4 cup (85g) King Arthur Unbleached All-Purpose Flour

Instructions

Preheat the oven to 350°F. Lightly grease a 9" x 2" round cake pan, or a 9" pie pan at least 1 1/2" deep. Place the fruit in the pan.

In a medium bowl, whisk together the eggs, milk, salt, melted butter, vanilla, almond extract, and sugar.

Whisk in the flour, stirring until most of the lumps are gone.

Pour the batter over the fruit.

Bake the clafouti for 45 minutes, until a cake tester inserted into the center comes out clean.

Remove the clafouti from the oven, and serve it in wedges, warm or at room temperature. A dab of whipped cream is entirely appropriate.

Store refrigerated for 2 to 3 days.

Tips from our Bakers

Want to substitute whole wheat flour for some (or perhaps all) of the all-purpose flour in this recipe? For best results, see How to substitute whole wheat flour for white flour in baking.


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Preheat the oven to 350 F.

Beat the eggs, then add the sugar, salt, milk, and vanilla extract and stir until well blended. Gently stir in the flour and mix gently until just combined. Don't use a blender or food processor as this will overwork the batter.

Pour about one-third of the batter into a buttered 2-quart baking dish and transfer it to the oven for 10 minutes. This quick pre-baking stage helps set the bottom part of the batter so that the cherries don't simply sink to the bottom. Remove the dish, but leave the oven on.

Next, scatter the whole cherries over the top of the set batter, then cover the cherries with another 1/3 cup of sugar, distributed evenly. Finally, pour the rest of the uncooked batter over the top.

Return it to the oven and cook for another 45 to 60 minutes without opening the oven door, or until it's puffed slightly, set, and golden brown around the edges. It may jiggle slightly in the center this is fine as the middle will set as the clafoutis cools.

Let it cool for 10 minutes, then sprinkle with powdered sugar and creme fraiche (or whipped cream) and serve while still warm.


French Cherry Clafoutis

Cherry Clafoutis is a classic French recipe made with fruit, traditionally black cherries, covered with a crêpe-like batter. It is really easy to make.

This is my favorite recipe of Cherry Clafoutis, because it is light, yet flavorful. It holds a special place in my heart because I used to make it during my childhood in Metz (France).

In my recipe, I use vanilla cane sugar, which is often used in France to flavor desserts instead of vanilla extract. It is a little hard to find this in the U.S., but you can make your own. I recommend this vanilla cane sugar recipe from Alton Brown. Do not skip the vanilla sugar at the end of the recipe because this adds a unique flavor to the Cherry Clafoutis.

Some people find that keeping the cherries’ pits is not enjoyable, but personally, I prefer to not remove them because it adds more flavor to the Cherry Clafoutis. Just do not forget to warn your guests!

This summer, I also used fresh peaches to make a clafoutis. It is wonderful too! But clafoutis is so versatile that the cherries can be substituted with many other seasonal fruits .


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This dish is gross. I think the ratio of eggs:flour might be off. It tasted like cherries with scrambled eggs.

I was disappointed by this recipe. The batter turned out curdled somehow and the center was mushy. The taste was good but texture was rubbery. I did a little research- the Julia Child recipe (check web) looks like it might be fool-proof and more authentic.

I made this recipe with freshly picked EVANS cherries. They tasted great within the recipe. But the preparation was rubbery and quite a disappointment. I guess I will make pies with the rest of my cherries. Thanks anyways.

This is a nice and simple dish which compliments a more savory egg dish well and is nicely accompanied by champagne

Used toasted hazelnuts in place of almonds, more lemon zest than was called for, and cut the sugar in half. The final result was great when served warm-- a little finishing crunch from the filberts, and the flavor of the cherries shone through.

Rubbery, and not sweet enough.

Was trying to find a cherry clafouti recipe similar to the one served at Feenie's on West Broadway and thought this might be the one. Fresh cherries are a must. The flavour of the dish was lovely however, the texture was too rubbery possibly a result of cooking it too long (even at the recommended time). I was hoping for a cake/custard-like consistancy. The top seemed to be runny when it fact, it was probably already done so do be mindful of checking for doneness and possibly reducing the cooking time.

This was a good clafouti recipe. I found the ingredients and the amounts just perfect, and nearly identical to other clafouti recipe. Just watch out for the fruit juices bubbling over the dish and onto the oven bottom!!

Excellent! Rather easy and extremely delicious, this has become my favorite summer dessert. The texture almost reminded me of a moist bread pudding, and it provides the perfect venue for fresh, sweet cherries. I love it so much I bought a cherry pitter just to have it more often.

Good typical of the homey bistro dessert clafouti is!

Recipe ingredients seem to be in right amounts except for sugar. Taste was OK, but this clafoutis was not as sweet as some I've had in past. Was not impressed with the overall texture.

I anxiously awaited cherry season to make this recipe, but was disappointed. It was OK, but not special--and my expectations had been high. Second day leftovers were poor--very soggy.


Recipe Summary

  • Unsalted butter, for dish
  • 2 large eggs
  • 1 large egg yolk
  • 1/3 cup all-purpose flour
  • 3/4 cup creme fraiche, plus more for serving
  • 3/4 cup whole milk
  • 1/2 cup granulated sugar, plus more for dish
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 12 ounces cherries, halved and pitted
  • Confectioners' sugar, for dusting

Preheat oven to 375 degrees. Butter a 9-inch baking dish, 1 1/4 inches deep. Coat with granulated sugar tap out excess. Whisk eggs, yolk, and flour in a medium bowl whisk in creme fraiche, milk, granulated sugar, vanilla, and salt.

Arrange cherries in prepared dish. Strain batter over cherries. Bake until browned around edges and set in the center, 30 to 35 minutes. Let cool slightly. Dust with confectioners' sugar, and serve warm with creme fraiche.