Belula

Cherry Clafoutis

Belula August 17, 2016 August 10, 2020
Overhead shot of the baked cherry clafoutis in the baking dish

Cherry clafoutis is a French classic originally from the Limousin region. This easy cherry clafoutis recipe is made of a batter like that of crepes or a French flan and topped with cherries. This is it, so simple yet so good! The prefect summer dessert.

90° shot of fresh cherries
45° shot of 2 hands holding the cherry clafoutis

How to make clafoutis?

Making this French cherry clafoutis is amazingly simple and straightforward. It is a one bowl dessert you can put together in under 15 minutes.

In one bowl you add and whisk the ingredients in the following order: sugar and eggs, then the dry ingredients (flour) and finally the liquid ingredients (milk, cream and rum).

Then pour the filing into the baking dish and place the cherries on top. That is, it. You are finished.

Note: the traditional French clafoutis uses the cherries with pit and all. It adds flavor. However, if you do want to pit the cherries you can.

You can see how to pit cherries without a cherry pitter below.

Overhead shot of the sliced cherries inside the sugared baking dish with some flowers on the left upper corner
Overhead shot of the sliced cherries inside the sugared baking dish topped with the clafoutis batter with some flowers on the left upper corner
Overhead shot of the sliced cherries inside the sugared baking dish topped with the clafoutis batter with some flowers on the left upper corner

How to bake cherry clafoutis?

You can bake in a round baking dish and use the same dish to serve the clafoutis. For this recipe you will need a 22 cm (9 inch) in diameter dish.

If you would like to unmould the clafoutis, and present it more like a cake, you can line a 20 cm cake tin with parchment paper and bake the cherry clafoutis there.

Overhead shot of the baked cherry clafoutis sprinkled with powdered sugar with some sliced portions

Can clafoutis be frozen?

It is better to eat it when fresh. If you must freeze it, make sure to wrap it in plastic wrap.

To defrost: pop into the oven for about 30 minutes at 150 degrees Celsius (300F).

How to serve cherry clafoutis?

It must be served warm. You can reheat it in the oven if necessary.

Overhead shot of one slice of cherry clafoutis on a grey plate
Overhead shot of the baked cherry clafoutis in the baking dish sprinkled with powdered sugar

How to store cherry clafoutis?

You should store it in the fridge covered. Warm up before serving.

Variations for this cherry clafoutis recipe

You can replace the cherries by other fruit like apricots, apples, pears, peaches, or plums for example. In this case, you will be making a "flaugnarde". The flaugnarde comes from the Auvergne, Limoiusin and the Perigord regions.

If you replace the cherries with dried prunes you will be making "Far Breton", a classic French dessert from the Normandy region. You can check out a recipe for Far Breton here Far Breton Recipe.

Overhead shot of the baked cherry clafoutis in the baking dish
Cherry Clafoutis
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Servings: 8 servings
Nutrition: 218 cal
Cuisine: French

Ingredients

  • Eggs 4
  • Sugar 125 g
  • Milk 100 g
  • Whipping Cream 250 g
  • All-purpose Flour 75 g
  • Rhum 1 tbsp
  • Cherries 450 g
  • Powdered Sugar 20 g

Procedure

  • 1. Butter and cover with sugar a 22 cm (9 inch) baking dish.
  • 2. Pre-heat the oven to 180 degrees Celsius (360 F).
  • 3. In a bowl whisk the eggs and the sugar until foamy.
  • 4. Add the sifted flour and whisk until fully incorporated and until there are no visible lumps.
  • 5. Add the milk and cream while whisking at the same time.
  • 6. Finally add the rum.
  • 7. Pour the clafoutis mixture into the baking dish and place the cherries on top of the clafoutis batter.
  • 8. Bake for about 30 minutes or until it has set and has a golden color.
  • 9. Dust with powdered sugar and serve warm.
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