A classic French dessert, Cherry Clafoutis is a delightful blend of juicy cherries and a custard-like batter, baked to golden perfection. This easy-to-make dish offers a perfect balance of sweetness and texture, making it an irresistible treat for any occasion.
What Is Cherry Clafoutis?
Cherry Clafoutis (pronounced kla-foo-TEE) is a traditional French dessert that originated in the Limousin region. It features whole cherries baked in a lightly sweetened, egg-based batter, similar to a thick pancake or flan. Traditionally, pits are left in the cherries to enhance the almond-like flavor, but many modern versions use pitted cherries for convenience.
Ingredients and Substitutions
To prepare a delicious Cherry Clafoutis, you’ll need:
- Fresh or frozen cherries – Sweet cherries work best, but tart cherries can be used with added sugar.
- Eggs – Provide structure and richness.
- Milk – Whole milk creates a creamy texture, but dairy-free options work too.
- Flour – All-purpose flour thickens the batter.
- Sugar – Adds sweetness; adjust based on cherry ripeness.
- Butter – Enhances flavor and prevents sticking.
- Vanilla extract – Enhances the dessert’s aroma.
- Salt – Balances the sweetness.
Substitutions:
- Swap almond extract for vanilla to intensify the cherry-almond flavor.
- Replace milk with coconut or almond milk for a dairy-free version.
- Use gluten-free flour if needed.
How to Make Cherry Clafoutis
Step 1: Prepare the Cherries
Wash and pit the cherries if preferred. If using frozen cherries, thaw and drain excess liquid.
Step 2: Make the Batter
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk eggs, sugar, and vanilla until light.
- Gradually add flour and salt, mixing well.
- Pour in the milk slowly, ensuring a smooth batter.
Step 3: Assemble and Bake
- Grease a baking dish with butter.
- Spread the cherries evenly in the dish.
- Pour the batter over the cherries.
- Bake for 40-45 minutes until golden and set.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in an oven at 300°F for 10 minutes.
- Freezing: Not recommended as texture may change.
Variations and Twists
- Berry Clafoutis – Substitute half of the cherries with raspberries or blueberries.
- Chocolate Cherry Clafoutis – Add chocolate chips for extra indulgence.
- Nutty Clafoutis – Top with sliced almonds for a crunchy texture.
Best Pairings
- With Coffee – Enjoy with a cup of espresso or cappuccino.
- With Ice Cream – Serve warm with vanilla ice cream.
- With Whipped Cream – A dollop of whipped cream enhances the flavor.
Frequently Asked Questions (FAQs)
What is an interesting fact about clafoutis?
Traditionally, clafoutis is made with unpitted cherries to enhance its almond-like taste.
What texture should clafoutis be?
It should be soft, custardy, and slightly firm, similar to a flan.
Why is my cherry clafoutis rubbery?
Overmixing the batter or overbaking can lead to a dense texture. Ensure even mixing and proper baking time.
How do you know when clafoutis is cooked?
It should be golden brown on top and slightly firm to the touch, with a slight jiggle in the center.
Suggested Recipes
For more savory recipes, you can also check my friend Alicia’s blog here.