Have you tried a cherry clafoutis with canned cherries? Canned cherries are much sweeter than fresh ones and are easier to use in recipes. This could be the right recipe for your summer gatherings, where cherries can bring that special touch.
I’m very excited to share this recipe today. It’s the first recipe I’ve ever posted on my blog! I love trying new recipes and baking with friends, so here’s a really easy dessert recipe that you can whip up your friends.
French Cherry Clafoutis Recipe
Fruity Cherry Clafoutis can be prepared with fresh cherries, canned or frozen cherries.
Keyword: cherry clafoutis recipe, how to make cherry clafoutis
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 people
- ▢1 Vanilla Bean
- ▢2½ cup Milk
- ▢1¼ cup White Flour
- ▢½ cup Sugar make two halves
- ▢pinch Salt
- ▢2 Eggs
- ▢14.1 ounces Cherries
show stepshide steps
- Slit open a Vanilla Bean and scratch out the seeds.
- Place the vanilla bean with the scratched out seeds into a pot with the milk and heat up but do not bring to a boil. Allow the milk to get infused with the vanilla bean and leave the milk to cool down. Pick out the vanilla bean and discard.
- Combine in a bowl the flour, half of the sugar (¼ cup/50 grams) and a pinch of salt.
- Make a well and add in the eggs. Combine everything to a smooth pastry.
- Pour the vanilla-flavored milk into the egg flour pastry mixture.
- Grease your baking shape with butter.
- Heat up your oven to 350° Fahrenheit/ 180° Celsius.
- Pour a ¼of the pastry into the baking shape. Take it into the oven and bake it first for 5 minutes. That’s important because we need the bottom to be a bit hard before we add in the rest.
- Spread the cherries over the semi baked pastry.
- Sprinkle the remaining half of the sugar over the cherries and semi baked pastry.
- Pour the rest of the pastry blend over the cherries and spread evenly.
- Bake at 350° Fahrenheit/ 180° Celsius for about 30 minutes.
- I prefer to use home canned cherries, they tend to have a more intense flavor. Of course you may use fresh or frozen ones too, and you can use pitted or unpitted cherries. The seeds give flavor to the whole dish and the traditional recipe is made this way.
Easy Cherry Clafoutis Recipe
Clafoutis is a French dessert consisting of fruit and a soft, sweet, flan-like batter that’s sprinkled with powdered sugar. If you fancy a perfectly splendid sweet treat, then get ready to make clafoutis a household favorite. Thanks to recipe developer Tricia Wheeler, you can now easily make this baked dessert in the comfort of your home. Turns out you don’t have to venture to France to enjoy this simple yet appetizing recipe.
And we really mean it when we say that this fancy-sounding treat is a great entry point for home cooks interested in French pastry. “This recipe has a low level of difficulty –– it is pretty simple and delicious,” Wheeler says.
Although this easy cherry clafoutis recipe does take 50 minutes to bake, the preparation time only lasts 15 minutes. And, of course, there’s all that powdered sugar goodness. “It is great sprinkled with powdered sugar and can be served with whipped cream or ice cream,” Wheeler says. “The type of fruit can be changed –– all kinds of berries make wonderful clafoutis, as well as, peaches.” This recipe sticks with classic cherries, but feel free to experiment with new fruits once you’ve got the basic clafoutis down.
Gather the ingredients
First, you need to gather the ingredients for this easy cherry clafoutis recipe. You’ll need butter (for greasing the pan), cherries of any variety (if using frozen cherries, make sure to thaw and drain them first), large eggs, sugar, flour, vanilla, and salt. You’ll also need milk, heavy whipping cream, and powdered sugar.
While cherries are used for this recipe, if you prefer to use a different type of fruit, now’s the time to prepare it, whether that’s defrosting some berries or slicing up some peaches. Once you’ve gathered these ingredients, it’s time to perfect this cherry clafoutis dish.
Preheat the oven and butter the pan
Before you can fill your home with savory smells à la this cherry clafoutis recipe, you’ll need to preheat the oven to the standard 350 F. As is typical with baking, preheating the oven while you’re preparing the other ingredients will ensure the oven is up to the appropriate heat when it comes time to cook your baked goods.
Next, be sure to generously butter a 9 or 10-inch ceramic casserole-style pan. If you don’t have a casserole-style pan, a pie pan will suffice. Nevertheless, coating the pan with butter is essential, as you want to make sure that your clafoutis slices release easily when you serve them up.
Prepare the cherries
First, assuming you’ve bought whole cherries, you’ll need to remove the pits and stems from the fruit. After the pits and stems are removed, place the cherries in a single layer in the prepared casserole dish or pie pan you buttered up in the previous step.
If you’re not comfortable with pitting the cherries, or this is your first time doing so, a cherry pitting hack like using a straw can save you time without necessarily reaching for a single-use tool like a cherry pitter or leaving you endlessly pitting the cherries by hand (which is always an option and isn’t endless — just time consuming).
Make the batter
In a medium-sized bowl, add the eggs and then whisk them until the whites and yolks are fully incorporated and the whole mixture is foamy. Next, add the sugar to the bowl and whisk the contents for 3 minutes, until well combined. Then, add flour, salt, and vanilla to the bowl and whisk vigorously until the batter is smooth.
Then gradually pour the milk and cream into the bowl, and, once again, whisk until the batter is blended. Yes, it’s a lot of whisking, but you don’t want any lumps of unincorporated flour or other ingredients to hide out in the batter. You can lightly knock the bowl against the counter to deflate any bubbles that may have arisen during this process. Finally, pour the batter over the cherries in the pan.
Bake the clafoutis
Get ready for a sweet cherry aroma to take over your kitchen, as it’s now time to bake the clafoutis. Place the clafoutis on the middle rack of the oven. Let it bake for 50 to 60 minutes, or until it’s puffed up and lightly browned. To ensure it’s done, you can insert a cake tester like a toothpick in the center of the clafoutis. If it comes out clean and free of batter, you’re good to move on.
When the tester indicates that it’s done, take the clafoutis out of the oven and let it cool in the pan. Before serving, remember to dust the clafoutis with powdered sugar. As for serving, you’ve got quite a few options. “The cherry clafoutis can be served warm and served after 10 minutes out of the oven, or it can cool completely and can be served at room temperature,” Wheeler says. “It can also be refrigerated and served cold,” making this a pretty versatile treat.
EASY CHERRY CLAFOUTIS
This super Quick and Easy Cherry Clafoutis with Morello Cherries is always a hit with the whole family. The classic French dessert, made from a Baked Custard and Cherries, is simply a deliciously comforting dessert that can be served warm or cold. Perfect for afternoon tea treat or for dessert!
WHAT IS A CLAFOUTIS
A Clafoutis is a super quick and easy traditional French Dessert. This rustic looking dessert combines a baked custard-like batter with seasonal fruits.
To explain how a clafoutis tastes, I will say that it is like a Flan and a Baked Pancake had a baby! Although the Cherry Clafoutis is the most commonly found, you can basically use any fruit to make a clafoutis (also sometimes called a “Flaugnarde“) like Plums for example.
The sweet custardy batter mixed with the flavour of fruits is simply heaven. It creates a deliciously soft and silky, almost pudding-like dessert that is best enjoyed still warm, straight out of the oven.
It is such a versatile dessert and for me – the ultimate comfort food. I personally love those Cherry Custard Cakes, and I hope you will soon too!
BASIC CLAFOUTIS RECIPE
For me, comfort food equals super quick and easy recipe. Well, it doesn’t get easier than a Clafoutis! No fancy ingredients or utensils here; it all get mixed up and poured over the fruit of your choice in a large baking dish.
To make a Basic Clafoutis, you will need (scroll down to recipe card for all quantities):
- Caster Sugar
- Plain Flour
Basically, ingredients you should all already have in your pantry, right!?
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.
What cherries to use to make “Clafoutis aux Cerises“
The type of cherries used to make a clafoutis highly depends on the recipe you find, and family traditions. Some like to use whole fresh cherries, other go for pitted ones.
Using un-pitted cherries supposedly create a much stronger fruit flavour and helps to keep the juices in. I have made this recipe with frozen pitted cherries before and found the taste to be quite blend, so I would highly recommend using either fresh cherries or like here, Pitted Morello Cherries.
It is a such great Morello Cherries Recipe if you love those types of cherries! They are known for they strong sweet and sour taste that I personally love in clafoutis.
The tart flavour of morello cherries simply balances the relatively sweet dessert perfectly. Morello Cherries (known as “Griottes” in French) are easily found in jars in the canned fruit section of your supermarket. They usually come already pitted and are kept in a syrup that I love to use to top the baked dessert.
Storing a clafoutis
Clafoutis need to be stored in the fridge, covered with wrap or foil. They will last for up to 3 days.
How to serve the dessert
The best way to enjoy this French dessert is still warm, just out of the oven! If stored in the fridge, I highly recommend reheating it in the microwave for 30 seconds to 1 minute.