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August 11, 2022

Cherry Clafoutis

Easy Healthy Summer Dessert for the Whole Family

Cherry Clafoutis in a baking dish
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Cherry Clafoutis

Cherry Clafoutis in a baking dish

If you haven't tried French clafoutis yet, you're in for a treat. Clafoutis is a common French dessert spelled both clafoutis and clafouti, but pronounced Kla-FOO-tee. The texture of a clafoutis is a cake- like custard, commonly made with pears or cherries.  Here's a simple recipe I learned in France that you can use with almost any fruit, such as rhubarbblueberries, or a mixture of fruits.

  • Author: Caterina De Falco
  • Prep Time: 25 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 55-65 minutes

Ingredients

Scale

1 pint of fresh cherries- with the pits removed. See notes below.

3/4 cup of heavy whipping cream

3 eggs

1/2 cup of milk

1/4 cup sugar

3 tablespoons all-purpose flour

1 teaspoon of homemade vanilla or good-quality vanilla

Optional - 2 tablespoons of confectioner sugar for dusting

Instructions

1. Heat the oven to 375°F.
 
2. Butter a 9-10 inch tarte or baking dish. Tip-Keep butter wrappers in the refrigerator, place about a 1/2 teaspoon of butter in a wrapper, and rub it in the baking dish. Butter wrappers can be reused several times.

3. Combine the flour and sugar in a mixing bowl. In the middle, make a well and add the eggs. Whisk the flour mixture and eggs for about 1-2 minutes.

4. Add about 1/3 of the milk into the flour and egg mixture, and whisk until combined.  Using this technique, the batter will be less likely to contain lumps.

5. Add the rest of the milk, cream, vanilla, or orange water, and whisk until well combined.

6. Remove the cherry pits and add the cherries to the baking dish.  Pour the batter over the cherries.  Push the cherries around to distribute them in the batter evenly.

7. Bake for 30-40 minutes or until firm and golden on top. Do not over-bake, or else the clafouti will be too dry. 

Traditionally, a clafouti is topped with a dusting of powdered sugar. Place 1-2 tablespoons of powdered sugar in a sieve and sift on top of the clafoutis to add the powdered sugar.

Serve the clafoutis warm or cold.

Notes

cherry pitter is a useful tool to have to remove cherry pits and olive pits.

Clafoutis Variations

Blueberry Clafoutis

Mixed Fruit Clafoutis

Rhubarb Clafoutis

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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