Dry cherries well
Very wet fruits water the dough around the cherries. Drain pitted cherries in a sieve and pat dry for a short time.
French Recipe
Cherry clafoutis
For this clafoutis, pitted sweet cherries are spread in a buttered tin and doused with a smooth egg-milk batter. Lukewarm, the dessert tastes particularly aromatic.
Total time
1 hr
Calories
265 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Bake clafoutis loosely without it becoming rubbery
Mix the dough until no more nests of flour are visible. Mixing it too long will unnecessarily develop gluten. A preheated mould and ingredients at room temperature help the clafoutis to rise evenly; when cooled, it traditionally sinks back together a little.
French Recipes
Summer Recipes
Fruit
Recipe
Cherry clafoutis
Cherry Clafoutis is a classic French baked dish between casserole and pancakes. Juicy cherries bake in a thin vanilla batter with a slightly browned edge.
Ingredients
6 servings
Method
-
1
Prepare the mould and cherries
Preheat the oven to 180 ° C. Butter a flat pan about 26 cm in diameter and spread the well drained cherries evenly.
-
2
Stir in the egg mixture
Mix the eggs, sugar, vanilla and salt with a whisk for about one minute until the sugar has partially dissolved.
-
3
Smooth the dough
Stir in flour, gradually add milk and finally stir in the melted butter, leaving the dough much more liquid than the cake dough.
-
4
Bake clafoutis
Pour the dough over the cherries and place the tin on the middle rack. Bake for 35 to 40 minutes until the rim is browned and the centre is just stacked.
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5
Serve lukewarm
Leave the clafoutis to rest for 10 minutes. Dust with icing sugar and portion lukewarm out of the tin.
Kitchen know-how
Tips for Cherry clafoutis
Cooking sample in the middle
The centre may shake slightly, but not be liquid anymore. Baking too long 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 let canned fruit drain particularly thoroughly.
Sprinkle 30 g of flaked almonds 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 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 in the fruit, but at home stoned clafoutis is more pleasant to eat and safer, especially for children.
This is normal: the dough rises through eggs and steam in the oven and sinks in again when it cools, much like a soufflé.
You can stone the cherries and weigh the dry ingredients, and stir the liquid dough just before baking.
Cover the tin and refrigerate for a maximum of two days. Clafoutis tastes better when warm in the room or briefly heated at a low temperature than when taken directly from the fridge.
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