Cherry Clafoutis is a classic French recipe made with fruit, traditionally black cherries, covered with a crêpe-like batter. It is really easy to make.
This is my favorite recipe that I used to make in my childhood, light and flavorful.
In my recipe, you will see that I use vanilla cane sugar which is often used in France and Europe to flavor desserts instead of vanilla extract. It is a little hard to find this in USA, but you can make your own. I recommend this vanilla cane sugar recipe from Alton Brown. Do not skip the vanilla sugar at the end of the recipe because this adds a little something to the Cherry Clafoutis.
Some people find that keeping the cherry’s pit is not enjoyable, but personally, I prefer to not remove cherry’s pit because it gives more flavor to the Cherry Clafoutis. Just do not forget to warn your guests!
This summer, I also used fresh peaches to make a clafoutis. It is wonderful too!
- 4 eggs
- 9 tbsp sugar
- 1 pinch of salt
- 5 tbsp flour
- 250 ml milk
- 60 g butter
- 1 pound black cherries
- 1 packet ( 1/2 tbsp) of vanilla cane sugar (1)
- Wash, remove stems, and pit the cherries (2) optional.
- Heat the oven at 350 F.
- Melt half of the butter (30 g) and let it cool.
- In a bowl, beat the eggs, add salt and sugar. Mix well.
- Sift the flour and add in the eggs. Mix until the mixture is smooth.
- Add the melted butter and the milk.
- Butter a baking dish well (2 quart - 2 L). Add all the cherries and pour the batter over them.
- On the top, evenly sprinkle tiny pieces of the other half of butter left (30 g or less if you want).
- Put in the oven for 45 min. until the custard is set and lightly brown.
- As soon as the Cherry Clafoutis is out of the oven, evenly sprinkle the vanilla sugar.
- Serve at room temperature or cold.