Cherry Clafoutis

Name: Cherry Clafoutis
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: France
Ingredients: 500 g of cherries (fresh); 100 g of flour; 100 g of sugar; 3 eggs; 250 ml of milk; 20 g of butter ((for the dish)); 1 packet of vanilla sugar; 1 pinch of salt

5,01 review

Clafoutis is a baked cherry custard cooked in a thick crepe-style batter. 🍒 It's enjoyed warm or cold. The pits add flavor.

Total time: 50 min
Prep: 15 min
Cook: 35 min
Difficulty: Easy
Per person: €0.83

By the CookinBreak team

Ingredients 8

servings

Estimated cost €5.00

Equipment

Mixing bowl
Whisk
Oven
Pie pan(about 24 cm in diameter)
Knife
Kitchen scale

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 350 °F.

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Wash and stem the cherries. You can pit them if you like, but tradition says to leave the pits in for a more authentic taste.

In a large bowl, mix the flour, sugar and salt. Add the eggs one at a time, whisking well after each addition to get a smooth batter. Gradually stir in the milk, then add the vanilla sugar if you're using it.

Generously butter the pie dish so the clafoutis doesn't stick.

Spread the cherries evenly over the bottom of the dish, then pour the batter over them.

Bake for about . The clafoutis is ready when the batter is golden and firm to the touch.

Let cool slightly before enjoying, either warm or at room temperature.

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Goes well with

🎅 Christmas: all recipes

As a starter

Air Fryer Scallops au Gratin

35 minEasy

As a main

5.0

Homemade Duchess Potatoes

1 h 05Easy

To drink

Cinnamon Eggnog

25 minEasy

Nutrition facts

per serving · estimate

250kcal

Protein7 g12%
Carbs35 g58%
Fat8 g30%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more fragrant clafoutis, add a few drops of bitter almond extract to the batter. It brings out the flavor of the cherries! 🌰

Freezing : Can you freeze this recipe?

Yes

Cooked. Up to 1 month in an airtight container. The texture may become softer after thawing.

Storage : How long does it keep?

Best eaten fresh. Eggs and milk make longer storage tricky.

Making ahead : Can you make it the day before?

Same day

Clafoutis loses texture and flavor if made the day before.

Reheating : How do you reheat it?

Reheat gently in the oven for 10-15 min at 120°C to prevent drying out. Microwave possible for 1 min on medium power, but it softens the texture.

Variations

Pit the cherries if you prefer.
Replace the cherries with other fruit: plums, apricots or raspberries.
Dust with powdered sugar before serving.

Mistakes to avoid

Forgetting to butter the dish generously: the clafoutis will stick.
Pouring in the milk all at once: add it gradually for a smooth batter.
Taking the clafoutis out too early: it's ready when the batter is golden and firm to the touch.

Frequently asked questions

Should you pit the cherries for clafoutis?

It's your choice: you can pit them, but tradition says to leave the pits in for a more authentic taste. Either way, wash and stem the cherries before arranging them.

How do you make clafoutis batter?

Mix the flour, sugar and salt, add the 3 eggs one at a time, whisking well after each addition, then gradually stir in the milk and vanilla sugar until the batter is smooth.

How long does clafoutis bake?

Bake for about 35 minutes at 180°C. The clafoutis is ready when the batter is golden and firm to the touch. Let it cool slightly before enjoying it warm or at room temperature.

How do you arrange the cherries in the clafoutis?

Generously butter the pie dish, spread the cherries evenly over the bottom, then pour the batter over them. This way the cherries are distributed throughout the clafoutis.