A French cherry clafoutis is a delicious and simple dessert perfect for spring. This classic French dessert combines the sweet taste of cherries with a creamy pancake-like batter. When the clafoutis come out of the oven, it is golden brown and smells delicious. This combination of warm, juicy cherries and the light batter makes this dessert so tasty that everyone will try it again.
Classic Clafoutis with Cherries
This cherry clafoutis is a delicious dessert. The sweet cherries are covered with batter and then baked in the oven. Creamy and sweet.
Shiny red cherries, the sweet juice seeping from the corner of your mouth. Do you also love that? I do; I enjoy sweet cherries. Afterward, you will be left with the cherry pit you can still chew on. It makes your teeth so clean.
You can also use these delicious cherries in this special dessert: cherry clafoutis. It is special because few desserts are prepared in this way. The cherries are covered with a pancake-like batter and then baked in the oven. You serve it lukewarm, and it is super tasty with a scoop of ice cream.
Cherries without Pits
Opinions are somewhat divided about how to prepare clafoutis. Traditional clafoutis contain cherries with pits. The kernel contains amygdalin, which is released during baking and gives an extra taste. Compared to the pitted version, cherries with pits result in less moisture in this dessert.
Although I love chewing cherry pits, I'd rather not have them in my dessert, so I left them out. And this recipe was delicious nonetheless. I'm curious what it tastes like with pits and whether it is so much tastier. It's something on my bucket list. How do you prefer to eat this cherry clafoutis?
📖 Recipe
RECIPE CARD
Ingredients
- 1 tablespoon butter, to grease the baking dish
- 3½ cup cherries, without pits
- 1 cup all-purpose flour
- ⅛ teaspoon salt
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 5 eggs, size L
- 1 cup milk
- 1 cup heavy cream
- 2 tablespoons Kirsch
- 1 tablespoon confectioners sugar
Instructions
- Preheat the oven to 350 ℉
- Butter a baking dish (size 8 x 12 inch (20 x 30 cm)).1 tablespoon butter
- Spread the cherries on the bottom of the dish.3½ cup cherries
- In a bowl, mix the flour, salt, and sugar.1 cup all-purpose flour, ¾ cup sugar, 1 teaspoon vanilla extract, ⅛ teaspoon salt
- Add the vanilla extract and then one by one the eggs, while stirring. Add the next egg just as the previous one is incorporated.5 eggs
- Pour the milk, cream and at last the Kirsch slowly into the batter, while continuing to mix so you don't get lumps.1 cup milk, 1 cup heavy cream, 2 tablespoons Kirsch
- Pour the batter into the baking dish and place in the preheated oven.
- Bake 40 minutes until the clafoutis is done (check by inserting a skewer into the clafoutis. When the skewer comes out clean, then your dessert is ready).
- Let it stand for 15 minutes.
- With a sieve, sprinkle confectioners sugar on top of the clafoutis. Serve immediately.1 tablespoon confectioners sugar
Notes
- Refrigerator: Cover the clafoutis with plastic wrap and store in the fridge for up to 3 days.
- Reheat: Heat the clafoutis in a preheated oven (covered) for 10 minutes at 350 °F (180 °C). Or warm it slightly in the microwave.
Nutrition
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