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Cherry Clafoutis
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This recipe for cherry clafoutis is one of the easiest French desserts you can ever make, simply perfect for cherry season and is absolutely amazing. A custard like base and lots of cherries on top, sprinkled with a bit of powdered sugar, it is best served warm either as a dessert or even for breakfast.
The classic French clafoutis is made with unpitted cherries as the pits release some almond flavor but I prefer to remove the pits as it is much easier to serve and is best for kids too and just add some almond extract along with the rest of ingredients.
For the base you only need few ingredients you always have in house like eggs, butter, flour and milk. You just need to mix all together to form a thick crepe batter and everything is poured over the pitted cherries. Bake until puffed and golden and voila, one of the best summer deserts is ready to serve. Give this cherry clafoutis a try and let’s enjoy this summer marvelous cherries in one of the best ways possible.
Related Posts:
Cherry Semifreddo
Cherry & Sweet Cheese Dumplings
Cherry Summer Dessert
Recipe slightly adapted after marmiton
- Makes about 6-8 servings
- 20 oz (600 g) fresh sweet cherries, stemmed and pitted
- 2 tbsp (30 g) butter, melted
- 4 eggs
- 1 cup (240 ml) milk
- 3/4 cup (100g) flour
- 1/4 tsp salt
- 1/2 cup (100 g) sugar
- 1/2 tsp almond extract (or 3 drops of almond essence)
- 1/2 tsp vanilla extract
- For Dusting
- powdered sugar
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Preheat the oven to 350F (180C). Grease a round 10 inch (26cm) baking dish with butter. Dust with about 2 tbsp of sugar.
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Arrange the cherries in a single layer; set aside until you prepare the batter.
- Mix eggs with remaining sugar and salt. Stir in flour. Add milk, vanilla extract, almond extract and mix well until well blended. Add melted butter and stir to combine. The result is similar to crepes mixture.
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Pour the mixture over the cherries.
- Bake for about 40-45 minutes until puffed and golden brown. Cool on a rack for few minutes while it deflates. Sprinkle with powdered sugar before serving. Serve warm or chilled.
So glad to hear that:) So..I am curious if you enjoyed it..how did it turned?
just use your fingers or a knife.. maybe you can do that without cutting them completely in half.
Any berries would work. raspberries, strawberries, blackberries, blueberries, apricots or nectarines might work too. Hope you will try it out
Sure, it will be as good in individual servings :) you might need to adjust the time, but not too much.. check them after 30 minutes, if golden brown remove from the oven, if not leave them a bit more
Glad you like it.. sorry for the English part.. not sure how much that "Choose Language" function helps.. let me know what you think of it
Yes.. we love it either chilled or warm as well. So glad you enjoyed it:) and thank you for recommending my recipes to your friend.
Thank you Kankana.. hope you will try this recipe and see if you like it more
Cool tip :).. did you enjoy the recipe?
I have never tried a clafoutis with almond flour.. it might turn ok.. just give it a try and see.
Well.. It might work good.. just give it a try and see..
I didn't receive your previous message.. I am afraid freezing is not a good option for this.. because of the fruits..
I just bought it a couple of years ago from a local store.. but you can easily find it on on-line stores as well. http://www.amazon.com/dp/B010S0E1W4?psc=1
Cool.. let me know if you tried it out
hehe.. not a big deal.. it will still be delicious
So curious to see it you enjoyed it:)
My child is allergic to almonds. Would I omit the almond extract or substitute another ingredient?
You can omit it.. I've used it just to compensate the fact that I've pitted the cherries
So glad to hear that Vanessa:) It is indeed an easy rewarding recipe. Hope you will try some more:)
Glad to hear that Olga.. hope you enjoyed it
So glad this turned good for you. The one with peaches must have been delicious as well.
Sorry for replying you so late. Did you try it out after all with tart cherries? Probably a bit of more sugar might reduce the tartness.
Yes.. I always work with a 3.5 % fat milk, probably that might have been one of the reasons. Hope you enjoyed the taste.
Seems it turned right for you.. maybe mine didn't rise so much to the edged because I used more cherries.. Also the cherries might be different each time.. this is a recipe that might not turn twice the same way:)
I am curious about rhubarb.. I am just afraid it might release too much liquid. Let me know if you try it out.
I think you can increase the sugar a bit, let me know if you tried this out.
Yes.. you can do it with blueberries.. plums.. apricots.. must be a delight with all of them
So glad you could enjoy this recipe too, didn't know that replacing sugar with Splenda might be enough for diabetics to enjoy it too
Glad it worked with GF flour as well.
Yes.. probably they were too juicy.. this is one of the reasons why the classic French recipe use whole cherries instead of pitting them.
It might be the fruits.. maybe they just left too much liquid.. sugar doesn't make any difference..
I don't think it will work with frozen fruits.. they leave too much liquid..
So glad you found this recipe and tried t his out.. I am sure it was delicious with cashew milk too.. Did you try the tomato tart as well?
Wow.. so glad to hear that:) Never tried it with blueberries, will definitely try it too.
Good tip :) Let me know if you enjoyed the recipe :)
A blackberry clafoutis sounds awesome. must have been delicious Mila. Glad you tried this out.
Sure, set your oven Gas mark 4 for 45 minutes.
no need to thaw.. and yes.. dusting with flour is important to absorb the liquid.
I couldn't be more happy to hear that:) Hope you will try some other recipes as well
Hmm... maybe try to serve it chilled.. or use more vanilla next time.. shouldn't't taste like an omelet even though it does involve many eggs
It can stay on the counter.. but I like to refrigerate and serve it cold.. so so good
hope you used the exact measurements.. also did you use fresh or frozen (thawed) fruits?
I am not sure what went wrong.. maybe try with the fresh ones.. it might work better
I would use them while still frozen.. would also mix them with a tbsp of flour
Thank you:)
I am so glad you enjoyed this dessert too:) I love it
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