Cherry Clafoutis

by Karen on Monday, July 18, 2011

Post image for Cherry Clafoutis

The other day I asked what you would do with a bucket full of cherries and some of you suggested clafoutis, which is a simple and brilliant French dessert.  Clafoutis starts with a baking dish of cherries covered in a thin egg batter.  When baked, this batter turns velvety and flan-like.  Originating from the Limousin region of France, the dish was developed to showcase the beautiful cherries from this area.  Some recipes will instruct you to bake the clafoutis with whole cherries as the pits are said to add depth of flavor to the batter.  However pitted cherries make this easier to scarf, which you will want to do once the sweet smell of baking clafoutis fills your kitchen!

– 2 cups of pitted sweet cherries*
–  1 cup and 2 tbsps of whole milk
– 2 tbsps and 1 tsp of unsalted butter
–  3 extra-large eggs
– 1/4 cup and 2 tsps of granulated sugar
– 1/2 tsp of kosher salt
– 3/4 cup of all-purpose flour, sifted
– a heaping spoonful of powdered sugar

*If you don't have a cherry pitter (like me) there are some inventive methods to removing the pits.  I used a large star piping tip and pushed it through the top of the cherry.  Just twist and the pit comes right out!  You can also use a paper clip to pit cherries by unfolding the paper clip and using either the smaller or larger end to insert into the top of the cherry and loosen the pit.

Heat the milk and 2 tbsps of butter in a small sauce pan until warm.

Beat the eggs together in a large bowl and add 1/2 cup of sugar, sifted flour and salt.  Continue whisking and add the warm milk and butter until completely incorporated.  The batter will be very thin.  Let the batter rest at room temperature for one hour.

Pre-heat an oven to 375 degrees.  Butter a 10-inch deep cast-iron skillet or baking dish.  Sprinkle the 2 tsps of granulated sugar to coat the bottom of the pan.  Place the cherries in the bottom of the skillet and pour the batter over.  Bake for 45 minutes until puffy and golden brown.

Let the clafoutis cool a bit and then using a fine mesh sieve, dust some powdered sugar to finish it off.

Enjoy it warm or at room temperature– both ways are lovely!

(Recipe adapted from Sunday Suppers At Lucques)



Amy @ Hungry Hungry Hippos July 18, 2011 at 8:17 am


Xiaolu @ 6 Bittersweets July 18, 2011 at 8:55 am

Looks delicious and very pretty! Can’t believe I’ve never tried eating or making clafoutis.

Karen July 23, 2011 at 3:10 pm

O I hope you do soon! They’re so easy

Jennifer (Delicieux) July 18, 2011 at 6:42 pm

I’m a big fan of clafoutis and have baked all sorts of different versions, but I have to say the classic cherry one is hard to beat. Yours looks fabulously delicious.

By the way, I LOVE the idea of using a piping tip to remove the cherry stones. I will have to try that next time.

Karen July 23, 2011 at 3:10 pm

Thanks Jennifer!

Kazia Jankowski July 19, 2011 at 8:39 am

This looks so delicious and what a great idea for pitting cherries!

deana@lostpastremembered July 19, 2011 at 9:05 am

I’m going to make you drool here, but I had this in France and it was splendid. The only thing I might change is the cherries since I am addicted to sour cherries. gorgeous photo!!!

Karen July 23, 2011 at 3:14 pm

O I wanted to make them with sour cherries but I couldn’t get my hands on any!! Do foodies think alike or what?

Sylvie @ Gourmande in the Kitchen July 20, 2011 at 12:52 am

Thanks for the great tip about using the star piping tip to remove the pits, I don’t have a cherry pitter and this will come in handy. Clafoutis is one of my favorite childhood desserts, it was one of my grandmother’s go-to desserts.

Sasha (Global Table Adventure) July 20, 2011 at 6:27 am

Yes, yes, yes! 🙂 Love the tip on pitting cherries with a pastry tip. Love how it came out. I’ve got love all around for this clafoutis!

Kulsum at JourneyKitchen July 21, 2011 at 5:56 am

I love Cherry Clafoutis and love your tip on pitting the cherries! I never would have thought that.

rebecca July 21, 2011 at 9:29 am

looks amazing as always

foodwanderings July 21, 2011 at 9:56 am

hey girlie, love your pitted cherries trick. We must think alike just baked with cherries last night. Your photos are gorgeous and the Clafouti looks out of this world!

Karen July 23, 2011 at 3:16 pm

Nice! hard not to be inspired by them–they’re everywhere!

Valerie July 21, 2011 at 12:03 pm

I WANT!! Also, I love the cherry pitting technique! Photos are breathtaking as always. 🙂

Kelsey August 3, 2011 at 1:27 pm

I made this and loved it! I made a stop motion video of making it as well, thanks so much for the recepie!!

Karen August 3, 2011 at 2:41 pm

Love the video, you made it look so effortless (which it is) and yummy!!

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