- Dish type
- Fruit desserts
- Cherry desserts
An original French recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit. If you want to make it the original way, not low-fat, just use regular milk and butter and 4 large eggs.
16 people made this
- 675g fresh sweet cherries, stones removed
- 1 tablespoon unsalted butter
- 3 tablespoons plain flour
- 1/2 teaspoon salt
- 4 tablespoons caster sugar
- 8 egg whites
- 250ml skimmed milk
- 250ml double cream
- 1 vanilla bean, split lengthways and crushed
- 3 tablespoons kirsch
- 1 tablespoon icing sugar for dusting
MethodPrep:40min ›Cook:45min ›Ready in:1hr25min
- Preheat the oven to 170 C / gas 3. Grease a 25cm flan tin, or a similar sized baking dish.
- Spread out the cherries in the bottom of the prepared tin, and set aside. In a small bowl, whisk together the flour, salt and sugar. In a medium bowl, whisk together the egg whites, milk and cream. Stir in the kirsch and vanilla bean. Gradually whisk in the flour mixture until smooth. Remove the vanilla bean from the mixture, and pour it over the cherries.
- Bake for 45 minutes in the preheated oven, or until puffed and browned. Let cool until the top sinks in slightly. Dust with icing sugar before serving.
Reviews & ratingsAverage global rating:(19)
Reviews in English (14)
This recipe is delicious! The crust is light and airy and the cherries are wonderfully juicy. Also try plums. Anyone fan of sweets will love this recipe! It's not at all tart and not too rich. Perfect!-25 Sep 2004
Excellent recipe. A few quick words: I used 1 cup egg substitute, a LITTLE less than 1 cup but more than 3/4 cup of soymilk. I've never used kirsch in my clafouti, so I just left it out. The dessert was still delicious and sweet and tastes just like a clafouti should. Also, I baked for only 35 minutes - it starts to brown quickly. Great overall! Delicious taste.-01 Dec 2004
As popular as our typically French millefeuille, tarte Tatin or éclair, here is a French dessert that is no less famous: clafoutis.
What is clafoutis?
Clafoutis is a delicious traditional French dessert that is similar to a flan with cherries, that originates from the center of France.
There is the porcelain from Limoges, there is the lace from Tulle and there is the cherry clafoutis. It is pronounced cla-foo-tee), which explains why it is often wrongly spelled clafouti as in cherry clafouti.
What do all of these specialties have in common? They all make the pride of a region in the center of France called Limousin where clafoutis is originally from.
What is the origin of clafoutis?
The origin of the word clafoutis is the subject of an etymological controversy. According to some people, the word would originally come from the Occitan word clafir or claufir, which means “garnish” or “filling”. For others, the origin of the name goes back to the Latin expression clavum fingere, which means “to plant a nail”, referring to the cherries, which are “planted” in the dough.
In Occitan, clafoutis is sometimes called pelhaire, as well as milliard or millard auvergnat.
How to make clafoutis
Traditionally, clafoutis is a cake prepared with black cherries, preferably bigarreau. They are immersed in a dough similar to waffles, made from flour, eggs, milk and sugar.
For the purists, the secret of this delicious clafoutis recipe (or clafoutis aux cerises) lies in the cherry pits. It is strongly recommended not to remove the pits in order to preserve the juice, flavor and nutrients of the fruit.
What are the different versions of clafoutis?
Over time, several versions of clafoutis have appeared, so much so that it has now become a dessert for all seasons. Indeed, instead of cherries, people have been using all kinds of fresh fruits. The fruit that is used should be firm and not release too much juice. The addition of liquid to the dough may compromise the consistency of the clafoutis after baking. The right consistency is reminiscent of a sweet pudding.
But beware, purists will still say that a clafoutis that is not prepared with cherries cannot be called a clafoutis but a flognarde. So you cannot say apple, berry, plum, peach or pear clafoutis but flognarde instead.
The use of other fruits makes it possible to prepare many equally delicious variations. Some examples of interpretations of clafoutis, or rather flognarde, include pear and chocolate, white grape, apple, nectarine, apricot, banana, raspberry, mixed fruits, or even blueberry clafoutis.
Cherry is said to be the favorite fruit of the French, since its triumphal arrival during the Middle Ages. Among the fans of the fruit, are two illustrious people. Louis XV was so fond of cherries that he pushed for its development by encouraging the discovery of new varieties. He is also responsible for optimizing the cultivation of modern cherry. As for Napoleon, he loved cherries so much that the type of cherry he preferred now bears his name.
During the Middle Ages in France, cherries made it to the menus, whether raw or cooked in wine, and started to be served as dessert. This delicate and sweet fruit was widely appreciated, but do was the wood from its tree.
The myths about cherries
Did you know that there are numerous myths and legends about cherries from all over the world? Here are a few of them:
- In Greek mythology, the leaves of the cherry tree were the sacred plant of Venus and its fruits always carried good luck in love.
- For the Italians, always so romantic, and in Sicily precisely, it is said that love declarations made under a cherry tree lead to a lucky and happy relationship.
- The Saxon legends say that the cherry trees shelter the gods who protect the fields.
- The Chinese claim that cherries represent feminine beauty and the Japanese made cherry blossom their national symbol. Japan also provides its own explanation for the pink color of its flowers: they say that originally, cherry blossoms were white but after the samurais died in a battle, they were buried under cherry petals, which became rosy because of the blood of the mighty men.
You can make cherry clafoutis with pitted cherries or even pitted cherries in syrup. However, if you want to stay true to the authentic and traditional clafoutis recipe, you should use cherries with pits. A pure French delight that is fairly easy and quick to prepare.
And if it is cherry season, you should not hesitate one more second and make this authentic cherry clafoutis recipe!
This recipe is validated by our culinary expert in French cuisine, Chef Simon. You can find Chef Simon on his website Chef Simon – Le Plaisir de Cuisiner.
Cherry Clafoutis Recipe
One of the things I love most about this dessert is how incredibly easy it is to make. If I were to publish a cookbook for kids, clafoutis would be in it!
- Butter a baking dish and fill it with cherries
- Place the milk, cream, eggs, flour, sugar, butter, salt, vanilla extract, and almond extract in a blender and blend until smooth.
- Pour the batter over the cherries.
- Bake until the top is a rich golden brown and the top is firm but the clafoutis jiggles when you gently shake the pan. Let it cool for a few minutes and then sprinkle with powdered sugar. Serve warm by itself or with some whipped cream or vanilla custard.
That’s it! Dessert couldn’t be any simpler.
The only thing that will take a little practice is getting the timing right on how long to bake it. This also comes down to personal preference, but clafoutis should be fairly firm to the touch but jiggly when you gently shake the pan. Over-baked you’ll have a chewy-eggy textured cake. Under-baked and you’ll have cherries floating in pudding. Baked just right you’ll make Goldilocks happy with a texture that is a cross between cake and custard.
How to Make It
Follow these easy instructions to make this clafoutis.
Toss the cherries in sugar and set aside.
In a large bowl whisk together the milk, sugar, flour, salt, vanilla, and eggs.
Butter your baking dish.
Add the cherries to the buttered dish and make sure they are flattened and not on top of each other.
Pour the batter over top of the cherries and bake at 375° for 35 to 40 minutes.
Cool slightly, dust with powdered sugar and eat warm
Preheat oven to 375°. Butter cake pan or ramekins. Arrange cherries in a single layer in pan.
Combine milk and cream in a small saucepan bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl whisk to blend. Gradually whisk in hot milk mixture whisk until custard is smooth. Pour custard evenly over cherries in pan. If necessary, gently shake pan to allow custard to settle.
Bake clafouti until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan). Dust top with powdered sugar cut into wedges and serve.
How would you rate Cherry Clafouti?
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This dish is gross. I think the ratio of eggs:flour might be off. It tasted like cherries with scrambled eggs.
I was disappointed by this recipe. The batter turned out curdled somehow and the center was mushy. The taste was good but texture was rubbery. I did a little research- the Julia Child recipe (check web) looks like it might be fool-proof and more authentic.
I made this recipe with freshly picked EVANS cherries. They tasted great within the recipe. But the preparation was rubbery and quite a disappointment. I guess I will make pies with the rest of my cherries. Thanks anyways.
This is a nice and simple dish which compliments a more savory egg dish well and is nicely accompanied by champagne
Used toasted hazelnuts in place of almonds, more lemon zest than was called for, and cut the sugar in half. The final result was great when served warm-- a little finishing crunch from the filberts, and the flavor of the cherries shone through.
Rubbery, and not sweet enough.
Was trying to find a cherry clafouti recipe similar to the one served at Feenie's on West Broadway and thought this might be the one. Fresh cherries are a must. The flavour of the dish was lovely however, the texture was too rubbery possibly a result of cooking it too long (even at the recommended time). I was hoping for a cake/custard-like consistancy. The top seemed to be runny when it fact, it was probably already done so do be mindful of checking for doneness and possibly reducing the cooking time.
This was a good clafouti recipe. I found the ingredients and the amounts just perfect, and nearly identical to other clafouti recipe. Just watch out for the fruit juices bubbling over the dish and onto the oven bottom!!
Excellent! Rather easy and extremely delicious, this has become my favorite summer dessert. The texture almost reminded me of a moist bread pudding, and it provides the perfect venue for fresh, sweet cherries. I love it so much I bought a cherry pitter just to have it more often.
Good typical of the homey bistro dessert clafouti is!
Recipe ingredients seem to be in right amounts except for sugar. Taste was OK, but this clafoutis was not as sweet as some I've had in past. Was not impressed with the overall texture.
I anxiously awaited cherry season to make this recipe, but was disappointed. It was OK, but not special--and my expectations had been high. Second day leftovers were poor--very soggy.
- 3 tablespoons sliced almonds
- 3 tablespoons unsalted butter, melted
- 2/3 cup all-purpose flour
- 2/3 cup plus 2 teaspoons sugar
- 1/4 teaspoon salt
- 4 large whole eggs
- 3 large egg yolks
- 1 1/4 cups heavy cream
- 1 vanilla bean, split and scraped
- Finely grated zest of 1 lemon
- 1 pound fresh, ripe cherries, stemmed and pitted
- 1/4 cup kirsch or brandy (optional)
Preheat oven to 350 degrees. Place sliced almonds in a single layer on a rimmed baking sheet. Toast until they are fragrant, about 5 minutes. Transfer to a wire rack to cool. Use 1 tablespoon melted butter to coat six 4 1/2-by-1 3/4 inch round baking dishes, and set aside.
Place flour, 2/3 cup sugar, salt, and almonds in the bowl of a food processor fitted with the metal blade pulse until mixture is finely ground. Transfer to a medium bowl. Add eggs, egg yolks, 3/4 cup cream, vanilla scrapings, and lemon zest, and whisk to combine. Place in refrigerator, and let rest 30 minutes.
Place cherries in a medium bowl add kirsch, if using, and let macerate 30 minutes. Divide among dishes. Whisk remaining butter into batter pour batter over cherries, and place dishes on a rimmed baking sheet. Bake 20 minutes. Sprinkle with remaining sugar bake until tops are golden and bubbling, 15 to 20 minutes. Transfer to a wire rack to cool.
Whip remaining 1/2 cup cream until soft peaks form. Serve clafoutis warm or at room temperature, topped with whipped cream.
Sweet sparkling red wine: 2011 Tenimenti Ca&rsquoBianca Brachetto d&rsquoAcqui.
Very nice recipe. I had to make numerous adjustments as I didn't have the proper pan which changed the cooking timing. The recipe is very forgiving when it comes to technical errors. I had to grind my almond flour which was not as fine as I thought it should be, but I actually preferred the texture it gave to the dish. I used fresh dark cherries and pitted them which I had never done before. Even though, I would only choose the fresh over canned in the future. Since my dish was baked in a springform pan it was deeper and the cherries tended to sink. I baked it a little longer at a lower temp and checked for it to set up. Removing it from the oven promptly.. I whipped some heavy cream adding some mascarpone, sugar, and vanilla and almond extracts. This was served along side the very oven warm clafoutis. We couldn't wait for it to cool!!
How to make Cherry Clafoutis
The steps to follow to make a clafoutis are just as easy.
- Chop the Cherries and set aside (if not using whole cherries)
- Whisk the Eggs and Sugar
- Sift in the Flour and Salt
- Finally, add the melted Butter and Milk.
- Place the chopped fruits at the bottom of a large baking dish and pour over the clafoutis batter.
- Bake until set.
Creamy Cherry Clafoutis Recipe
When you’re serving up this beautiful, thick custard-like dessert and stumbling over fancy words like Cherry Clafoutis you’re going to look totally gourmet when it actually a simple slow cooker dessert!
I don’t know what did the trick, but we had our best harvest of cherries ever this year! Not counting the straggling harvests of the pickings the kids skimmed off the tree or whatever birds might have taken, our main harvest was 5-gallon bucket full of these bright and glossy beauties! We snacked on quite a few, but you can bet your sweet bippy I made a couple of Cherry Clafoutis! (Clafoutis’, clafouties, clafoutiss…. it’s hard enough to pronounce without going and trying to pluralize it!)
Since we moved here, we’ve struggled with the fruit we were so eager to sample when we bought a home with an established orchard. It never occurred to us at the time that the Amish we bought it from weren’t growing organically and that the trees and brambles and vines were all dependent on chemicals to stay healthy. Since converting them over to a holistic management plan, (we follow the strategy and calendar in The Holistic Orchard for the trees) we’ve lost all of our raspberries and about half of the grapes. And I don’t believe that it’s any fault of organic, holistic management. It’s like our orchard had spent their whole lives on antibiotics and now they had to develop their own immune systems.
And if this year is any indicator, I believe we’ve turned the corner! The blackberries are loaded, the apple trees have more apples than I can count which is a whole lot more than the 5 mini’s that have been on the trees so far. No signs of brown rot in the plums.
And then there was that amazing cherry harvest that I’m so thankful for!
Thankful, in part, because of this Creamy Cherry Clafoutis. Which is about as easy as dessert making gets. And decadent. And not altogether too unhealthy so far as desserts go!
You literally grease the pan, scatter the bottom with cherries, puree the remainder of the ingredients in a blender, pour it in, and bake. And when you’re serving up this beautiful, thick custard-meets-cheesecake dessert and stumbling over fancy words like “clafoutis” you’re going to look totally gourmet.
You know what makes this dessert even better? If you want you can totally bake it in a slow cooker. ‘Cause who wants to turn on the oven in the summer?! (Besides someone who is impatient or not too big on planning. You know, someone like me.) Sure it’s quicker to bake it in the oven, but if you’ve got a slow cooker, why not take advantage of it?
I’ve tried making this clafoutis with other fruit, namely raspberries and strawberries and let me tell you either taste darn skippy. But if you’re big on texture, the berries don’t hold up as well to the heat as the cherries do. But I could care less about that and will make clafoutis with them again whenever I get the chance. I’m trying it with blueberries next.