Dry well cherries
Very wet fruits water the dough around the cherries. Drain stoned cherries in a sieve and pat them dry for a short time.
French Recipe
Cherry Clafoutis
For this Clafoutis destoned sweet cherries are distributed in a buttered form and poured over with a smooth egg-milk dough. Lauwarm tastes the dessert particularly aromatic.
Total time
1 hr
Calories
265 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Bake Clafoutis loosely without making it rubber-like
The dough is only stirred until no flour nests are visible. Too long mixing develops unnecessarily gluten. A pre-heated form and ingredients at room temperature help the clafoutis to rise evenly; when cooled down, it traditionally sinks a bit again.
French Recipes
Summer Recipes
Fruit
Recipe
Cherry Clafoutis
Cherry Clafoutis is a French oven classic between casserole and pancakes. Bake juicy cherries in a thin vanilla dough with slightly browned edge.
Ingredients
6 servings
Method
-
1
Prepare shape and cherries
Preheat the oven to 180 °C top/bottom heat. Butter a flat shape of about 26 cm in diameter and distribute the well-drained cherries evenly in it.
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2
Mix egg mass
Mix eggs, sugar, vanilla and salt with a whisk for about a minute until the sugar has partially dissolved.
-
3
Smoothing the dough
Stir in flour. Add milk gradually and stir in the melted butter. The dough remains much more liquid than cake dough.
-
4
Bake Clafoutis
Pour the dough over the cherries and place the mould on the middle rail. Bake for 35 to 40 minutes until the edge is browned and the middle is straight.
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5
Serve lukewarm
Leave Clafoutis to rest for 10 minutes. Sprinkle with powdered sugar and portion lukewarmly from the mold.
Kitchen know-how
Tips for Cherry Clafoutis
Cooking sample in the middle
The middle may shake slightly, but no longer be liquid. Too long baking makes the egg-milk dough dry and firm.
Variations
How to adapt this recipe
Sour cherries also work. Increase the sugar in the dough to 100 g and drain the dried fruits very thoroughly.
Sprinkle 30 g of almond leaves over the surface before baking. They give the soft dessert a crispy contrast.
Nutrition per serving
265kcal
36.0 gCarbohydrates
7.0 gProtein
10.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Cherry Clafoutis
Traditionally, the stones remain partially in the fruits, but at home, destoned Clafoutis is more pleasant to eat and safer especially for children.
This is normal. The dough goes up through eggs and steam in the oven and sinks something like a soufflé when it cools down.
You can stone the cherries and weigh the dry ingredients. You should touch the liquid dough just before baking.
Cover the shape and keep it cold for a maximum of two days. Clafoutis tastes warm in the room or warms up at a low temperature better than directly from the refrigerator.
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