Cherry Clafoutis (Clafoutis aux cerises)

This cherry clafoutis is elegant and delicious, that is a breeze to put together!

Hi guys!


First and foremost wishing all the mommies a happy Mother’s Day ?

I would like to dedicate today’s post to my lovely mommies, my mom and mom in law:) who have been amazing mother’s standing strong through all the bumps in the road , setting an example for me to follow. I now understand what it takes to be a mother only after being one , this makes me realize and appreciate all their sacrifices even more. Love you both ☺️

 

This little info is for those of you who are unaware of this simple yet beautiful dessert. Clafoutis is a baked French dessert , wherein fruits (traditionally unpitted cherries) are placed at the bottom of a generously buttered baking dish followed by a thick dense pancake like batter poured over it, and baked to a lovely golden brown crust. It’s best served warm, with whipped cream or creme fraiche or even ice cream
This dessert originated in the French region of Limosine , known for its abundance of  cherry produce. This can easily be made with any other seasonal fruits too.

This recipe for chery clafoutis was shared with me by a good friend, JCL, a health conscious foodie, who travels a lot , sometimes business travel, the other times being leisure travel. He’s well versed with a variety of cuisines . He mailed me this recipe almost  a year ago ! I was just lazy then, and never got to making it ! And then today arrived, I made it , relished it and had a quiet joyous day celebrating it with my precious little toddler 🙂

What are you waiting for ? Go try this cherry clafoutis! It’s as easy as 1 2 3 ! Serve it warm for dessert or even breakfast , I bet you will love it!

Step by step instructions
1.Preheat the oven to 350 degree F. Using a little oil or butter, generously grease a 1.5  liter casserole dish or ramekins or 10 inch cast iron skillet.
2.Pour the cherries in a bowl, discard the heavy syrup.
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3.Toss the fruit with 1 teaspoon cornflour and one tablespoon sugar to coat. Arrange these in the bottom of the cast iron skillet /casserole or divide them out evenly among the ramekins.
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4.In an electric mixer, beat the eggs, with the salt and sugar to blend.
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5.Sift the flour and add it into this mixture beating it on low speed. Add the  milk, lemon zest, plus vanilla extract, beat on medium low to blend well.
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6.Pour this mixture in either the cast iron skillet/casserole dish or ramekins over the cherries.
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7.Place the casserole dish in the oven. If using ramekins, place these in a baking dish. Pour water in the dish, enough to reach a quarter or a third the way up the side of the ramekins. Bake for 40 to 50 mins. The desert needs to be set in the middle and lightly browned at the top to know it’s ready. Serve warm with icing sugar sifted over or with ice cream.

Notes

1.You can also add Kirsch/Brandy along with the cornflour and sugar, and allow the cherries to macerate for 2 hours.
Cherry Clafoutis

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Serving Size: 4 people

Cherry Clafoutis

Clafoutis is a baked French dessert , wherein fruits (traditionally unpitted cherries) are placed at the bottom of a generously buttered baking dish followed by a thick dense pancake like batter poured over it, and baked to a lovely golden brown crust. It's best served warm, with whipped cream or creme fraiche or even ice cream

Ingredients

  • 1 15 oz canned sweet dark red cherries, pitted or fresh cherries
  • 1/2 cup + one tablespoon caster sugar
  • 1 teaspoon cornflour
  • 1/3 cup unbleached all purpose flour/maida
  • 4 large eggs
  • pinch of salt
  • 1 cup whole milk
  • finely grated zest of half a lemon
  • 2 teaspoon vanilla extract
  • 1 teaspoon icing sugar for garnish

Instructions

  1. Preheat the oven to 350 degree F. Using a little oil or butter, generously grease a 1.5  liter casserole dish or ramekins or 10 inch cast iron skillet.
  2. Pour the cherries in a bowl, discard the heavy syrup.
  3. Toss the fruit with 1 teaspoon cornflour and one tablespoon sugar to coat. Arrange these in the bottom of the cast iron skillet /casserole or divide them out evenly among the ramekins.
  4. In an electric mixer, beat the eggs, with the salt and sugar to blend.
  5. Sift the flour and add it into this mixture beating it on low speed. Add the milk, lemon zest, plus vanilla extract, beat on medium low to blend well.
  6. Pour this mixture in either the cast iron skillet/casserole dish or ramekins over the cherries.
  7. Place the casserole dish in the oven. If using ramekins, place these in a baking dish. Pour water in the dish, enough to reach a quarter or a third the way up the side of the ramekins. Bake for 40 to 50 mins. The desert needs to be set in the middle and lightly browned at the top to know it's ready. Serve warm with icing sugar sifted over or with ice cream.

Notes

1. You can also add Kirsch/Brandy along with the cornflour and sugar , and allow the cherries to macerate for 2 hours.

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Thank you so much for stopping by!
Regards,
Freda 🙂

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