Cherry Clafoutis

Have you ever tried Cherry Clafoutis before?! It’s a rustic French dessert dusted with powdered sugar and served lukewarm. With a fancy French name and its elegant look, this delicious pie-style dessert made with fresh, sweet, juicy cherries will impress your guests! It’s also ridiculously easy to make and totally budget friendly!

My Favorite French Dessert

Well, we can’t all take a trip to France this summer just to make sure that French know what they are doing when it comes to pastry and desserts but we could afford to enjoy this sophisticated and refined French at home. It’s not one of the most popular French dessert for nothing!

The Best Cherry Clafoutis Recipe

It’s light, creamy, loaded with fresh juicy seasonal fruits and  taste amazing.  You’ll need just a few simple ingredients and the batter mixture is just as simple as a pancake.

But…Shh! This is going to be a secret between you and me!  If you’re organizing a fancy dinner party and you want some show-off dessert to achieve legendary status in the minds of your guests this Cherry Clafoutis is one of the easiest French desserts you can make at home.

How to Make Cherry Clafoutis:

I love how it sounds…clafoutis!There’s just something about the name. But it’s just a simple batter made with eggs, milk, sugar, flour and butter poured over fresh fruit arranged in buttered dish and baked until golden brown. It’s meant to be served lukewarm or room temperature sprinkled with powdered sugar and has the texture more like flan or thick custard instead of a cake-like texture.  Just keep in mind not to overcooked it or it will taste rubbery!!!

The only time consuming part of this recipe is pitting the cherries. Actually, after a little research I found out that  traditional  clafoutis contains pits of the cherries because the pits have the same chemical as almond extract and during baking process a small amount from the pits is released into the clafoutis and complements the flavor. Well, I would rather add a little almond extract in the mixture than risking to break a tooth. Almond extract is still cheaper than a dentist.

Cherry Clafoutis

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★★★★★ 5 from 1 reviews

• Author: Vera Zecevic
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 10 slices 1x
• Category: Dessert
• Method: Oven
• Cuisine: French

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Description

Have you ever tried Cherry Clafoutis before?! It’s a rustic French dessert dusted with powdered sugar and served lukewarm. With a fancy French name and its elegant look, this delicious pie-style dessert made with fresh, sweet, juicy cherries will impress your guests! It’s also ridiculously easy to make and totally budget friendly!

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Ingredients

• approximately 3 cups fresh sweet cherries- stemmed and pitted
• 3 eggs
• 2 tablespoons unsalted butter-melted and cooled
• ½ cup granulated sugar
• ½ cup flour
• Pinch of salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• Unsalted butter to grease the baking dish
• 1–2 tablespoon granulated sugar for sprinkling onto baking dish
• Powdered sugar for dusting

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Instructions

1. Preheat the oven to 350 F, generously butter bottom and sides of 8 or 9 inch baking dish (mine was 8.5 inch bottom), sprinkle with granulated sugar and tap to spread the sugar evenly onto the bottom and sides.
2. Arrange the cherries in circles to cover the bottom of the dish and set aside.
3. Mix the eggs, sugar, salt and extracts until well blended. Mix in melted butter (make sure it’s cooled).
4. Add flour and mix until completely free of lumps , then add milk and mix until well combined and smooth. The batter should be really thin, just make sure it’s smooth and well blended or it might turns out egg-smelly.
5. Immediately pour the mixture over the cherries and bake about 35-50 minutes until puffed and golden brown (mine was done after 42 minutes, but baking time might vary depending on baking dish you use and the sort of cherries you use).Be careful not to overcook or it will taste rubbery!!! The top should be golden and set around the edges but still slightly wobbly at the center.
6. Let it set for a few minutes, dust with powdered sugar and serve lukewarm, room temperature or cooled (as you prefer). It cuts easier when cooled to room temperature.

1 slice14818 g47.8 mg4.3 g24.1 g3.8 g63.4 mg