French cherry clafoutis
French cherry clafoutis is a dish that embodies the essence of summer in France. Originating in the Limousin region, this rustic dessert has become a beloved classic worldwide. The name "clafoutis" comes from the Occitan word clafir, meaning "to fill," aptly describing the way cherries are nestled in a custard-like batter before baking. Traditionally, black cherries were used with their stones intact, imparting a subtle, bitter almond flavor to the dish.While the original recipe calls for unpitted cherries, I prefer to pit them. This way, I can indulge in the uninterrupted pleasure of eating the clafoutis without worrying about biting into a stone. Perhaps it’s my greedy side showing, but for me, the smooth, creamy texture and sweet cherry bursts are best enjoyed undisturbed. Of course, you can decide for yourself whether to stick to tradition or opt for convenience.French cherry clafoutis is a celebration of simplicity. Made with just a few pantry staples—eggs, sugar, flour, milk, and butter—it’s a dessert that anyone can prepare. The cherries take center stage, their juices mingling with the batter to create a beautifully caramelized crust and a soft, custardy interior.Though fresh cherries are the star of a traditional French cherry clafoutis, don’t hesitate to experiment with other fresh stone fruits, figs or berries. Apricots, plums, or raspberries work wonderfully, though it’s best to avoid citrus fruits, as their high water content can turn your clafoutis into a “cla-flop-tis.”Perfect for long summer evenings around a big table with friends and family, French cherry clafoutis is a dessert that brings people together. Its charm lies in its unpretentious nature, making it an enduring favorite for generations.
Equipment
- 1 shallow baking dish at least 23 cm in diameter
Ingredients
- 500 g fresh red cherries, pitted or unpitted (substitute with apricots, plums, raspberries, blueberries, etc)
- 25 g melted butter plus extra to grease your baking dish
- 3 jumbo eggs, lightly beaten
- 250 ml full cream milk
- 60 g cake wheat flour
- 60 g castor sugar
- 1 Tbsp icing sugar or vanilla sugar for sprinkling
Instructions
- Preheat the Oven:Preheat your oven to 180°C (350°F).
- Prepare the Baking Dish:Grease a baking dish generously with butter.
- Arrange the Fruit:Evenly distribute the cherries or your chosen fruit in the prepared dish, then set it aside.
- Mix the Ingredients:In one bowl, mix the melted butter, eggs, and milk until well combined.In a separate bowl, combine the flour and sugar.
- Create the Batter:Gradually mix the wet ingredients into the dry ingredients, stirring until you achieve a smooth batter.Pour the batter over the cherries, ensuring they remain evenly distributed.
- Bake the Clafoutis:Bake in the preheated oven for 30–35 minutes, or until golden and set.
- Let It Cool:Let the clafoutis cool for a few minutes before dusting it with icing sugar or vanilla sugar.
- Serve and Enjoy:Serve warm, either on its own or with a side of custard or vanilla ice cream.Enjoy this classic French dessert with friends and family!
Notes
The cherry clafoutis will be beautifully puffed up when it comes straight out of the oven, but as it cools on the countertop, it will settle and deflate quite a bit.
You can use Morello cherries from a jar, but be sure to drain them thoroughly before adding them to the clafoutis. I love using them because their tartness adds a delightful contrast to the sweetness of the dish.
If you’re using stone fruits like apricots, halve them and remove the stones, then place them cut side down in the dish. For nectarines or plums, slice them into eighths before arranging them.
Use a shallow dish to make the clafoutis, as it provides a larger surface area for the batter to brown beautifully.