Desserts > International Desserts > French Desserts > Clafoutis Recipe

Classic Cherry Clafoutis

A traditional French dessert featuring fresh cherries baked in a custard-like batter. Simple to make and bursting with fruity flavor.

Prep Time
15 minutes
Cook Time
35-40 minutes
Servings
6-8
Ingredients
  • 500 g Fresh Cherries
  • 100 g All-Purpose Flour
  • 100 g Granulated Sugar
  • 4 Eggs
  • 250 ml Milk
  • 100 ml Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 pinch Pinch of Salt
  • For greasing Butter
  • For dusting Powdered Sugar

Prepare the Cherries

Preheat your oven to 180°C (350°F). Butter a baking dish (approximately 20-25 cm diameter). Wash and dry the cherries. You can choose to pit them or leave them whole; traditionally, they are left with the pits for a more intense flavor. Spread the cherries evenly in the buttered baking dish.

Make the Batter

In a large bowl, whisk together the flour and sugar. Add the eggs one at a time, whisking well after each addition until fully incorporated. Gradually pour in the milk and heavy cream, whisking until the batter is smooth and lump-free. Stir in the vanilla extract and a pinch of salt.

Combine and Bake

Pour the batter evenly over the cherries in the baking dish. Bake in the preheated oven for 35-40 minutes, or until the clafoutis is puffed up and golden brown, and a knife inserted into the center comes out clean. The center should be slightly wobbly but not liquid.

Cool and Serve

Remove the clafoutis from the oven and let it cool slightly before serving. Dust with powdered sugar just before serving. The clafoutis can be served warm or at room temperature.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 150-200 kcal
Protein: 3-4g
Fat: 7-10g
Carbohydrates: 20-25g
Note: These values are estimates and can vary based on ingredient specifics and portion sizes.

Other Important Considerations for Nutrition

This dessert contains moderate amounts of sugar and fat. Individuals with dietary restrictions or health concerns should consider portion sizes and adjust ingredients as needed. Using skim milk or a sugar substitute can reduce the overall calorie and sugar content.

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FAQ

  • Can I use frozen cherries?

    Yes, you can use frozen cherries, but be sure to thaw and drain them well before adding them to the baking dish to prevent the clafoutis from becoming too watery.
  • Can I use a different fruit?

    Yes, you can substitute other fruits like blueberries, raspberries, or apricots for the cherries. Adjust the baking time as needed depending on the fruit's water content.
  • Why is my clafoutis soggy?

    A soggy clafoutis is usually caused by too much liquid or underbaking. Ensure you drain any excess liquid from frozen fruit and bake until the center is set but still slightly wobbly.