Cherry clafoutis is a classic French dessert composed of a dense custard and cherries. A great dessert for the summer.
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.
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.
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.
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).
It must be served warm. You can reheat it in the oven if necessary.
You should store it in the fridge covered. Warm up before serving.
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.
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Pastry Chef & Food Photographer
My name is Belén. I am Argentinean living in Paris where I received my training in Cuisine & Pastry at Le Cordon Bleu and L'École Lenôtre. To learn a little more about me click here Belén Gowland.
