Cherry Clafoutis Recipe
There’s something magical about this cherry clafoutis that takes me back to cozy weekends, where the sweet cherries and vanilla mingle in my kitchen like a nostalgic, warm hug. The simplicity and elegance of whipping up such a comforting dessert, with just a smattering of ingredients, feels like a little victory every time!
Cherry Clafoutis is a delightful dessert that I enjoy crafting! With fresh sweet cherries, this dish is uncomplicated yet delightful.
My recipe employs three large eggs, whole milk, and a smidgen of vanilla extract, delivering an essentially creamy base. With just the right amount of granulated sugar and a dusting of powdered, it’s a perfect summer pastime and, with a few adjustments and additions, I can easily see it being a year-round dessert.
Ingredients
Sweet fresh cherries: Abundant in vitamins, rich in antioxidants, and provide delightful natural sweetness.
Sugar, in granulated form, sweetens and enhances the balance of flavors.
Plain flour: Supplies the composition and the delicate, cake-like texture.
Whole milk: Contributes both moisture and richness to the batter.
Eggs that are large: They bind the components, imparting structure and a sort of fluffiness.
Vanilla extract: Imparts a warm, aromatic flavor to the clafoutis.
Butter that has not been salted: It contributes to richness and has a slight, nutty taste.
Confectioners’ sugar: When lightly dusted, it provides a sweet finishing touch.
Ingredient Quantities
- 1 pound (about 450 grams) fresh sweet cherries, pitted
- 3 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (62 grams) all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- Powdered sugar, for dusting
Instructions
1. Set your oven to 350°F (175°C). Use butter to grease a 9-inch (23 cm) round baking dish.
2. Evenly arrange the pitted cherries in the bottom of the baking dish you have prepared.
3. In a mixing bowl, combine the eggs and granulated sugar and beat together until the mixture is well combined and frothy.
4. Add the vanilla extract and salt to the mixture of eggs and whisk until incorporated.
5. Add the flour gradually to the egg mixture, whisking all the while until you have a smooth batter.
6. Add the milk and keep whisking until everything is totally smooth and combined well.
7. Add the melted butter and mix until the batter is completely integrated and looks uniform in texture and color.
8. Make sure the cherries are evenly covered with batter in the baking dish before you pour the batter over the cherries.
9. In the preheated oven, bake for around 35-40 minutes, or until the clafoutis is puffed, set, and golden brown, with just the slightest hint of a jiggle to the center.
10. Allow it to cool slightly, then coat with powdered sugar before serving at warm or room temperature. Relish the experience!
Equipment Needed
1. Oven
2. 9-inch (23 cm) round baking dish
3. Pastry brush or paper towel (for greasing)
4. Mixing bowl
5. Whisk
6. Measuring cups
7. Measuring spoons
8. Kitchen scale (optional, for precision)
9. Sifter or fine mesh sieve (for dusting with powdered sugar)
10. Cooling rack (optional, for cooling)
11. Knife or cherry pitter (for pitting cherries)
FAQ
- Q: Can I use frozen cherries instead of fresh?You can use frozen cherries for this recipe. Just be sure to thaw and drain them well before incorporating them.
- Q: Is there a substitute for whole milk?A: Whole milk gives a more intense flavor and provides a more satisfying texture than lower-fat milks.
- Q: How do I know when the clafoutis is done?Clafoutis is finished when it becomes puffed, has turned a lovely golden brown color, and is firm throughout. The middle must not tremble in any way if you were to lightly shake it.
- Q: Can this dessert be made ahead of time?Q: Can clafoutis be made ahead of time and, if so, how can it be stored and served?
- Q: How should I store leftovers?Store any remaining food in the icebox for a maximum of 48 hours. It’s preferable to warm them up really lightly before serving.
- Q: Can I use other fruits besides cherries?A: Yes, in addition to cherries, which you can use, you can use other fruits like berries or stone fruits, but the classic French version traditionally uses cherries.
Substitutions and Variations
For a dairy-free version, you can substitute 1 cup (240 ml) whole milk with 1 cup (240 ml) almond milk or coconut milk.
For 1/2 cup (100 grams) of granulated sugar, substitute with either 1/3 cup (67 grams) of honey or maple syrup.
You can substitute 1 teaspoon almond extract for 1 teaspoon vanilla extract and get a completely different flavor.
You can replace the 2 tablespoons of melted unsalted butter with 2 tablespoons of coconut oil or vegetable oil for a dairy-free alternative.
Pro Tips
1. Enhance Flavor with Almond Extract: Try adding a slight hint of almond extract (about 1/4 teaspoon) alongside the vanilla. Almond and cherry is a classic combination that can add a wonderful depth of flavor to your clafoutis.
2. Prevent Cherry Sinking: To help the cherries distribute evenly and not all sink to the bottom, lightly toss them in a bit of flour before placing them in the baking dish. This can help them “cling” to the batter better.
3. Achieve Even Texture: Ensure that your milk and melted butter are at room temperature before mixing them in. This helps create a smoother batter and prevents any clumping caused by temperature differences.
4. Maximize Cherry Flavor: For more intense cherry flavor, consider slightly macerating the cherries before adding them to the baking dish. Toss the pitted cherries with a tablespoon of sugar and let them sit for about 15 minutes to draw out some of their juices.
5. Test for Doneness: To check if the clafoutis is done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. The edges should be golden brown and the center should have a slight jiggle but not be too liquidy.
Cherry Clafoutis Recipe
My favorite Cherry Clafoutis Recipe
Equipment Needed:
1. Oven
2. 9-inch (23 cm) round baking dish
3. Pastry brush or paper towel (for greasing)
4. Mixing bowl
5. Whisk
6. Measuring cups
7. Measuring spoons
8. Kitchen scale (optional, for precision)
9. Sifter or fine mesh sieve (for dusting with powdered sugar)
10. Cooling rack (optional, for cooling)
11. Knife or cherry pitter (for pitting cherries)
Ingredients:
- 1 pound (about 450 grams) fresh sweet cherries, pitted
- 3 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (62 grams) all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- Powdered sugar, for dusting
Instructions:
1. Set your oven to 350°F (175°C). Use butter to grease a 9-inch (23 cm) round baking dish.
2. Evenly arrange the pitted cherries in the bottom of the baking dish you have prepared.
3. In a mixing bowl, combine the eggs and granulated sugar and beat together until the mixture is well combined and frothy.
4. Add the vanilla extract and salt to the mixture of eggs and whisk until incorporated.
5. Add the flour gradually to the egg mixture, whisking all the while until you have a smooth batter.
6. Add the milk and keep whisking until everything is totally smooth and combined well.
7. Add the melted butter and mix until the batter is completely integrated and looks uniform in texture and color.
8. Make sure the cherries are evenly covered with batter in the baking dish before you pour the batter over the cherries.
9. In the preheated oven, bake for around 35-40 minutes, or until the clafoutis is puffed, set, and golden brown, with just the slightest hint of a jiggle to the center.
10. Allow it to cool slightly, then coat with powdered sugar before serving at warm or room temperature. Relish the experience!