Classic French Cherry Clafoutis Recipe

Ingredients

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
4 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1 tablespoon brandy (optional)
Zest of 1 lemon
2 cups fresh cherries, pitted
2 tablespoons unsalted butter, melted
Confectioners' sugar for dusting

Steps and instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch baking dish with butter.
In a medium bowl, whisk together the flour, sugar, and salt.
In another bowl, beat the eggs and then add the milk, vanilla extract, brandy if using, and lemon zest. Stir until well combined.
Gradually add the dry ingredients to the wet, whisking after each addition to prevent lumps.
Place the pitted cherries at the bottom of the greased baking dish.
Pour the batter over the cherries, and then drizzle the melted butter on top.
Bake in the preheated oven for 45-50 minutes, or until the clafoutis is puffed and golden and a tester inserted into the center comes out clean.
Allow the clafoutis to cool slightly, then dust with confectioners' sugar before serving.

Tools for making

Mixing bowl - A medium-sized bowl for combining the dry and wet ingredients.
Whisk - To mix the batter and ensure it is smooth and well combined.
9-inch baking dish - A greased baking dish to bake the clafoutis.
Baking tester or toothpick - To check if the clafoutis is cooked through before removing it from the oven.
Spatula - To transfer the clafoutis to a cooling rack or serving dish.
Dust shaker or sieve - For dusting confectioners' sugar on top of the clafoutis.

Recipe variations

Use different fruits such as raspberries, blueberries, or peaches instead of cherries.
Add a tablespoon of almond extract to the batter for an added flavor.
Replace the all-purpose flour with gluten-free flour for a gluten-free version.
Experiment with different sweeteners like brown sugar or honey instead of granulated sugar.
Add a sprinkle of ground cinnamon or nutmeg to the batter for a warm, spicy flavor.
Try using coconut milk or almond milk instead of whole milk for a dairy-free option.
Include a handful of chopped nuts such as almonds, walnuts, or pecans for added texture.
For a savory twist, omit the sugar and fruit, and instead add herbs, cheese, and vegetables like spinach or mushrooms.
Serve the clafoutis with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate sauce.

Recipe overview

Indulge in a classic French dessert with this delicious Clafoutis recipe. Clafoutis is a custard-like flan filled with sweet cherries and is simple to make at home. The recipe combines fresh, pitted cherries with a smooth, sweet batter, which is then baked until puffed and golden. A dusting of confectioners' sugar adds a final sweet touch. This Clafoutis recipe will transport you to a French bistro with its delicate flavors and comforting texture. It's perfect for a classy dessert to impress guests or a sweet treat for yourself. Enjoy a slice on its own or with a scoop of vanilla ice cream for an extra indulgence.

Common questions

Can I use frozen cherries instead of fresh cherries?
Yes, you can use frozen cherries in this recipe. Make sure to thaw and drain them before using.
Can I use a different type of fruit?
Yes, you can use other fruits like berries, peaches, or plums instead of cherries. Adjust the amount of sugar according to the sweetness of the fruit.
Can I substitute the all-purpose flour with a gluten-free flour?
Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. However, the texture and taste may vary slightly.
Is the brandy necessary?
No, the brandy is optional. It adds a subtle flavor to the clafoutis, but the recipe will still turn out delicious without it.
Can I make this recipe ahead of time?
Yes, you can make the clafoutis ahead of time. It is best served warm or at room temperature, but you can refrigerate it and reheat before serving.
Can I freeze the clafoutis?
While it is possible to freeze the clafoutis, the texture may change slightly upon thawing. It is best enjoyed fresh.

Serving dishes and utensils

Mixing Bowl - A bowl to combine the dry and wet ingredients.
Whisk - Used to whisk the ingredients together for a smooth batter.
9-inch Baking Dish - A dish for baking the clafoutis.
Butter - Used to grease the baking dish.
Spatula - Helps to spread the batter evenly and to remove the clafoutis from the dish.
Confectioners' Sugar Shaker - Used to dust the clafoutis with confectioners' sugar before serving.
Oven - To preheat and bake the clafoutis.

Origin stories

The clafoutis, pronounced "kla-foo-TEE", hails from the rustic Limousin region of France, known for its lush orchards and quality livestock. It's believed to have first been made in the 19th century, taking advantage of the abundance of fresh cherries that come with the summer season. Interestingly, traditional Limousin clafoutis includes the pits of the cherries. The pits contain amygdalin, the same chemical compound that gives almonds their characteristic flavor. So, when the dish is cooked, a subtle hint of almond flavor infuses the clafoutis. However, for practicality and ease of eating, most modern recipes, like ours, call for pitted cherries. Still, it's a charming nod to the dish’s heritage. And there you have it, a simple, fruity dessert, born out of the French countryside, carrying with it centuries of tradition and a touch of culinary ingenuity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.