Cherry Clafoutis Recipe
This recipe for cherry clafoutis is one of the easiest French desserts you can ever make, simply perfect for cherry season and is absolutely amazing. A custard like base and lots of cherries on top, sprinkled with a bit of powdered sugar, it is best served warm either as a dessert or even for breakfast.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 6-8 servings
20 oz (600 g) fresh sweet cherries, stemmed and pitted
2 tbsp (30 g) butter, melted
4 eggs
1 cup (240 ml) milk
3/4 cup (100g) flour
1/4 tsp salt
1/2 cup (100 g) sugar
1/2 tsp almond extract (or 3 drops of almond essence)
1/2 tsp vanilla extract
For Dusting
powdered sugar
1.Preheat the oven to 350F (180C). Grease a round 10 inch (26cm) baking dish with butter. Dust with about 2 tbsp of sugar.
2. Arrange the cherries in a single layer; set aside until you prepare the batter.
3. Mix eggs with remaining sugar and salt. Stir in flour. Add milk, vanilla extract, almond extract and mix well until well blended. Add melted butter and stir to combine. The result is similar to crepes mixture.
4. Pour the mixture over the cherries.
5. Bake for about 40-45 minutes until puffed and golden brown. Sprinkle with powdered sugar before serving. Serve warm or chilled.
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A Simple French Fall Dessert: Pear Clafoutis (Clafoutis aux Poires)
Visit the Show Notes for Episode #8 -
Simple, delicious and seasonal. Somehow, this always leads me to some detail of the recipe that is inspired from the French culinary world, and the recipe showcased in the final episode of Season 1 is no different.
Having heard the term clafoutis many years before, it certainly was something that caught my ear, but for quite some time I had never attempted to make one. As someone who wasn’t a fan of cherries (I have since changed my mind as I have enjoyed more and more freshly picked cherries), the only context I would see a clafoutis was with cherries. For whatever reason, it never crossed my mind to substitute any fruit I preferred and make the same dessert.
And then I came across Daniel Rose’s recipe as shared a few years ago with Ina Garten. Daniel Love is the acclaimed American-born, Paris-based chef who attracted the attention of the Michelin guide soon after opening his restaurant Spring in 2006. The restaurant remained open for 10 years until they shut it down, and now he has opened the restaurant named Le Coucou also located in Paris. Needless to say, when I saw that this curious dessert of a dish could be made without cherries and with the subtle sweet flavor of pears, I paid close attention.
I have adjusted the recipe slightly after having made it more than a few times to suit my tastes, but the beauty is, as you will see and hear in the video, there are many flavor changes you too can make to suit your preferences. Ultimately, it is a simple dessert that offers an abundance of flavor and is perfect for a dinner party as it puffs up slightly like a souffle without the fuss, and has the sweet and bit of sugar without the heaviness ideal for concluding a delicious evening. Now to the episode!
New Tracy Porter Cooking Video... Cherry Clafoutis
Ahhhhh... cherry clafoutis. Do you know this velvety dessert? I find it to be quite a comforting lap, taste, lick, slurp... however you choose to take it in. It is French by origin and is how I know it best. Between my French grandma Lucy and my time living over there... I have acquired quite a fervor for the texture of custard.
Essentially that's what this is. In my fiddle with everything way I, of course, had to take a classic and add my own spirit. I think you know me well enough by now... that this is what I adore about creating... I have great respect for process, but I am ever in need of wanting to make something my own. How will I want it? How will it best suit my family? How much further can I push this? I encourage you to experiment in your own kitchen... home... life! This is how we find new ideas... explore and make things fit for you!! I swear, if I had been any good at math I would most definitely be a scientist. Maybe in my own odd little way I am...?
So, back to the clafoutis... I love the addition of brandy, though you could use whatever you want in place of it. Typically the French prefer to leave the pits in the cherries, to add more flavor. I, however, am so ravenous that I honestly fear I would need all capped teeth after a bowl with cherry pits. Also, since we have young children who love this dessert, the pits are a scary thought. Do as you will... I would definitely recommend you try this with other fruits as well... whatever you adore... I am a huge fan of plums, and this is quite an indulgence with juicy, freshly picked plums. I also love the addition of nutmeg... one of my favorite flavors in both sweet and savory recipes... a lovely addition of spice and warmth to roll over your tongue.
Tell me... do you make this? What do you add to yours? I would love to chat more... about lusciousness and such......
For full recipe please visit us at
Cherry Clafouti, Easy Dessert
Not a pancake, not a flan, it's Clafoutti !!!! A simple dessert cake that goes together in minutes.
Cherry Clafouti (kla-foo-TEE)
serves 8
Preheat oven to 350℉, 175℃. Place rack in the lower middle setting of oven.
In a medium sized bowl, soak
1 pound (454 g) of pitted, sweet cherries
tossed with:
2 tablespoons sugar
3 tablespoons Kirsch (you may substitute with brandy, rum or fruit juice)
Set this aside to macerate for 1 hour and up to 24 hours
Melt 1 tablespoon of unsalted butter in a 10 inch (25cm), oven proof *skillet, remove from heat to cool.
Using a large bowl, whisk together:
3 large eggs
3/4 cup sugar (170g)
When the eggs begin to froth (about 30 seconds), add
1 pinch salt (1/8 teaspoon)
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 cup all purpose flour (100g plain flour)
1/2 cup whole milk (118ml)
Juice from cherries
Whisk just until all ingredients are incorporated.
(As an optional step, sprinkle the bottom of the skillet evenly with
1/4 cup (50g) brown sugar )
Pour batter into the skillet. Arrange the cherries evenly around the pan.
Bake at 350℉, 175℃ for 40 to 45 minutes, or until golden brown, the sides pull away from the pan and a toothpick inserted into the center of the cake comes out clean.
Rest 10 minutes before cutting.
Serve with a sprinkle of powdered sugar, whipped cream or ice cream.
* For presentation purposes, a buttered pie pan or baking dish can be used instead of the skillet.
Cherry Clafoutis: an easy French dessert recipe
If sometimes you try to find what to cook for dessert quick and easy this French recipe is absolutely must-have in your life! You need just to simple ingredients to make it: seasonal fruits and batter for French crepes (which is incredibly simple). Believe me, the result of cooking will be delicious and sophisticated! As for the fruits classic version of clafoutis requires good quality cherry, however you can use any seasonal fruits (or some frozen berries during the wintertime). Plums which were seasoned with some rum or brandy is my choice for this recipe. Just try to find your favorite flavor for this recipe!
Ingredients:
Black cherries (pitted) – 400 gr.
Milk – 300 ml.
Sugar – 70 gr.
Flour – 70 gr.
Eggs – 3
Vanilla Extract – 1 tsp.
Butter – 20 gr.
Salt
Sugar powder for coating – 1 tbsp.
Some vanilla ice cream or whipped cream for serving (optional)
Time for cooking: 1.5 h.
This video is all about Cherry Clafoutis recipe. Thank you for watching!
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Classic Cherry Clafoutis | Food Channel L - A New Recipe Every Day!
Classic baked French dessert! I love to make it when the cherry season comes, because it is very delicious and quite easy to make!
Food channel L - a new recipe every day! Everyday ideas for delicious and homemade food!
Ingredients for about 8 servings:
500 g pitted fresh cherries
100 all-purpose flour
150 g sugar
5 eggs
400 ml milk
40 g melted butter
30 ml brandy
1 tsp vanilla sugar
Powdered sugar for dusting