Traditional recipes

Classic clafoutis recipe

Classic clafoutis recipe

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  • Dish type
  • Dessert

A quick and classic cherry clafoutis, made the authentic French way with the stones still tin the cherries. Should you wish to avoid the stones when enjoying this gorgeously simple dessert, you can remove them prior to baking.

62 people made this

IngredientsServes: 6

  • 1/2 vanilla bean (optional)
  • 350ml milk
  • 600g cherries (with pits)
  • 70g plain flour
  • 1 pinch salt
  • 120g caster sugar
  • 3 eggs
  • 40ml cream

MethodPrep:10min ›Cook:45min ›Ready in:55min

  1. If you wish for a touch of vanilla flavour in your clafoutis, pour the milk into a bowl with half a vanilla pod and let steep for at least 1 hour (possibly overnight if you have time!).
  2. Preheat oven to 180 C / Gas 4. Spread cherries in the bottom of a square buttered baking dish, about 20x20cm.
  3. In a bowl, combine flour, salt and 110g sugar. Add the eggs one at a time and beat well after each addition. Remove the vanilla pod from the milk and add the milk to the egg mixture. Add the cream; mix until smooth. Pour over the cherries.
  4. Bake about 45 to 50 minutes, until the top of the clafoutis is golden. Remove from the oven, sprinkle the rest of the sugar on top. Serve warm or let cool for about 30 minutes to an hour.

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Classic clafoutis

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Recipe Summary

  • 1/2 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons sugar
  • Salt
  • 3 large eggs
  • 3 tablespoons unsalted butter, melted
  • Finely grated zest of 1 lemon
  • 1/4 cup plus 2 tablespoons milk
  • 1 1/2 pints raspberries (3 cups)
  • Confectioners' sugar, for dusting

Preheat the oven to 350°. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.

Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve.


Gather together the ingredients for the clafoutis that will impress your whole family

Clafoutis starts out with a simple batter, and you'll have all of the ingredients at hand. French chefs insist that a clafoutis must only be made with dark, sweet cherries. "You could try blueberries or other berries," Beahm said, "as well as sliced peaches or plums. But when it's made with other fruit, it's technically called a flaugnarde." It's literally the same thing, but the French are very particular and protective of their beloved clafoutis.

Another oddity is that French chefs don't pit the cherries because they claim the pits add flavor to the clafoutis. Beahm enlightened us that cherry pits contain an organic compound that has the aroma and flavor of almonds. "I prefer to pit the cherries for safety," he told us. "Nobody enjoys biting into a cherry pit." Beahm's recipe calls for a pound of fresh cherries, and although pitting them is the pits, it's the only labor you'll have in making a clafoutis.


Easy Fresh Fruit Clafouti

This fresh fruit dessert uses only the simplest ingredients, and the most basic techniques — it's a natural for summer, when you want the most bang for your energy buck! Dark sweet cherries are the traditional fruit used to make this rustic French tart, but if you're not up to pitting a bag of cherries, feel free to use about 3 cups berries, or bite-sized pieces of the fruit of your choice: peaches or nectarines are particularly nice at this time of year.

Ingredients

  • 3 cups (510g) pitted fruit
  • 3 large eggs
  • 3/4 cup (170g) milk or cream
  • 1/4 teaspoon salt
  • 2 tablespoons (28g) butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup (99g) sugar
  • 3/4 cup (85g) King Arthur Unbleached All-Purpose Flour

Instructions

Preheat the oven to 350°F. Lightly grease a 9" x 2" round cake pan, or a 9" pie pan at least 1 1/2" deep. Place the fruit in the pan.

In a medium bowl, whisk together the eggs, milk, salt, melted butter, vanilla, almond extract, and sugar.

Whisk in the flour, stirring until most of the lumps are gone.

Pour the batter over the fruit.

Bake the clafouti for 45 minutes, until a cake tester inserted into the center comes out clean.

Remove the clafouti from the oven, and serve it in wedges, warm or at room temperature. A dab of whipped cream is entirely appropriate.

Store refrigerated for 2 to 3 days.

Tips from our Bakers

Want to substitute whole wheat flour for some (or perhaps all) of the all-purpose flour in this recipe? For best results, see How to substitute whole wheat flour for white flour in baking.


Preheat the oven to 350 F.

Beat the eggs, then add the sugar, salt, milk, and vanilla extract and stir until well blended. Gently stir in the flour and mix gently until just combined. Don't use a blender or food processor as this will overwork the batter.

Pour about one-third of the batter into a buttered 2-quart baking dish and transfer it to the oven for 10 minutes. This quick pre-baking stage helps set the bottom part of the batter so that the cherries don't simply sink to the bottom. Remove the dish, but leave the oven on.

Next, scatter the whole cherries over the top of the set batter, then cover the cherries with another 1/3 cup of sugar, distributed evenly. Finally, pour the rest of the uncooked batter over the top.

Return it to the oven and cook for another 45 to 60 minutes without opening the oven door, or until it's puffed slightly, set, and golden brown around the edges. It may jiggle slightly in the center this is fine as the middle will set as the clafoutis cools.

Let it cool for 10 minutes, then sprinkle with powdered sugar and creme fraiche (or whipped cream) and serve while still warm.


Instructions – Step by Step Recipe

For such a fancy dessert, this recipe is rather easy. Just a few simple steps to create a delicious masterpiece!

Cut the strawberries in half and set aside.

In a small bowl, beat the eggs and the sugar with a hand mixer until smooth.

Add the lemon peel and flour.

Add the milk and beat with the hand mixer until fully combined.

Grease a springform tin and line with parchment paper. Layer the strawberry halves on the bottom of the pan.

Pour the mixture over strawberries and bake at 180°C/350°F for 35-40 minutes.

Sprinkle with powdered sugar and serve!


Braised Sweetbreads Eugenie

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Searching for ingredients off the beaten path always ensures you can find some good throwback recipes. Sweetbreads, a type of organ meat, have slowly crawled back into culinary fashion, so why not experience a blast from the distant past with this rich and scrumptious recipe? This French-inspired specialty will only impress your company and expand your library of easy dinner recipes you can whip out any weekend.


Clafoutis

As popular as our typically French millefeuille, tarte Tatin or éclair, here is a French dessert that is no less famous: clafoutis.

What is clafoutis?

Clafoutis is a delicious traditional French dessert that is similar to a flan with cherries, that originates from the center of France.

There is the porcelain from Limoges, there is the lace from Tulle and there is the cherry clafoutis. It is pronounced cla-foo-tee), which explains why it is often wrongly spelled clafouti as in cherry clafouti.

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What do all of these specialties have in common? They all make the pride of a region in the center of France called Limousin where clafoutis is originally from.

What is the origin of clafoutis?

The origin of the word clafoutis is the subject of an etymological controversy. According to some people, the word would originally come from the Occitan word clafir or claufir, which means “garnish” or “filling”. For others, the origin of the name goes back to the Latin expression clavum fingere, which means “to plant a nail”, referring to the cherries, which are “planted” in the dough.

In Occitan, clafoutis is sometimes called pelhaire, as well as milliard or millard auvergnat.

How to make clafoutis

Traditionally, clafoutis is a cake prepared with black cherries, preferably bigarreau. They are immersed in a dough similar to waffles, made from flour, eggs, milk and sugar.

For the purists, the secret of this delicious clafoutis recipe (or clafoutis aux cerises) lies in the cherry pits. It is strongly recommended not to remove the pits in order to preserve the juice, flavor and nutrients of the fruit.

What are the different versions of clafoutis?

Over time, several versions of clafoutis have appeared, so much so that it has now become a dessert for all seasons. Indeed, instead of cherries, people have been using all kinds of fresh fruits. The fruit that is used should be firm and not release too much juice. The addition of liquid to the dough may compromise the consistency of the clafoutis after baking. The right consistency is reminiscent of a sweet pudding.

But beware, purists will still say that a clafoutis that is not prepared with cherries cannot be called a clafoutis but a flognarde. So you cannot say apple, berry, plum, peach or pear clafoutis but flognarde instead.

The use of other fruits makes it possible to prepare many equally delicious variations. Some examples of interpretations of clafoutis, or rather flognarde, include pear and chocolate, white grape, apple, nectarine, apricot, banana, raspberry, mixed fruits, or even blueberry clafoutis.

The cherries

Cherry is said to be the favorite fruit of the French, since its triumphal arrival during the Middle Ages. Among the fans of the fruit, are two illustrious people. Louis XV was so fond of cherries that he pushed for its development by encouraging the discovery of new varieties. He is also responsible for optimizing the cultivation of modern cherry. As for Napoleon, he loved cherries so much that the type of cherry he preferred now bears his name.

During the Middle Ages in France, cherries made it to the menus, whether raw or cooked in wine, and started to be served as dessert. This delicate and sweet fruit was widely appreciated, but do was the wood from its tree.

The myths about cherries

Did you know that there are numerous myths and legends about cherries from all over the world? Here are a few of them:

  • In Greek mythology, the leaves of the cherry tree were the sacred plant of Venus and its fruits always carried good luck in love.
  • For the Italians, always so romantic, and in Sicily precisely, it is said that love declarations made under a cherry tree lead to a lucky and happy relationship.
  • The Saxon legends say that the cherry trees shelter the gods who protect the fields.
  • The Chinese claim that cherries represent feminine beauty and the Japanese made cherry blossom their national symbol. Japan also provides its own explanation for the pink color of its flowers: they say that originally, cherry blossoms were white but after the samurais died in a battle, they were buried under cherry petals, which became rosy because of the blood of the mighty men.

You can make cherry clafoutis with pitted cherries or even pitted cherries in syrup. However, if you want to stay true to the authentic and traditional clafoutis recipe, you should use cherries with pits. A pure French delight that is fairly easy and quick to prepare.

And if it is cherry season, you should not hesitate one more second and make this authentic cherry clafoutis recipe!

This recipe is validated by our culinary expert in French cuisine, Chef Simon. You can find Chef Simon on his website Chef Simon – Le Plaisir de Cuisiner.


The recipe

Set the oven at 180C/gas mark 4. Stone 350-400g of cherries. Lightly butter a 20cm diameter baking dish, then dust with a couple of tbsp of sugar. Tip in the cherries. Put 80g of sugar in a mixing bowl and beat in 2 large eggs, followed by 90g of flour, 150ml of milk and a drop or two of vanilla extract with a large balloon whisk. Melt 30g of butter in a small pan, then stir into the mixture. Pour the batter over the cherries and bake for 35 minutes, until puffed and golden. Remove from the oven and dust with icing sugar. Enough for 4.


Cherry Clafoutis (Clafoutis aux Cerises)

It’s that time of the year. The supermarkets are overflowing with fresh summer cherries and you’ve probably bought way more cherries than what you could possibly eat. So it’s time to put some of them to good use and make this beautiful French Cherry Clafoutis!

Now that 4th of July is in the past, it is time to focus on the next big food holiday: Bastille Day. ?? The perfect excuse to dust off your French cookbook (or visit international cuisine blogs, like yours truly!) and prepare all those amazing dishes that are so hard to pronounce.

So let’s get the hard to pronounce part out of the way and learn to pronounce clafoutis: klah/foo/tee. Great! Congratulations. Awesome pronunciation! ?

And the best thing about this funnily named dish? It is very easy to make and you get to use your blender. I mean, I’m sure Julia Child would prefer you worked your good old muscles by doing it by hand, with a whisk. But I’m a millennial, darling Julia, so I like to use technology whenever I can. Not to mention, I need to justify all my kitchenware shopping addiction to my husband. Or else he’s going to start realizing that we do not need to have two blenders in the house…

So, yeah… Use your blender! Or make it by hand, if you prefer. All that matters is: make this delicious Cherry Clafoutis ASAP, cause cherry season won’t be around for long!

If you’ve never eaten a clafoutis before, it is a creamy, custard-based French dessert filled with fresh fruits, or in our case, cherries.

It is typically served as dessert, but I like it better for brunch. Or, if I’d really like to serve it as dessert, I’d make sure to add some whipped cream or vanilla ice cream on top. It just isn’t dessert-y enough as is, at least for me.

Oh man! I think Julia Child would eat me alive right now, a la The Devil Wears Prada. (Wait! Wrong Meryl Streep movie! ?)

But I stand by my opinion. I think a Cherry Clafoutis is always a great addition to my brunch table! And the fact that it is so easy to make means it’s as easy as whipping up some pancakes.

Now, as equipped as my kitchen is, there is one gadget I do not own: a cherry pitter (which is good for olives too). I will be acquiring one soon, because pitting all these cherries with a knife wasn’t fun.

Ok, it wasn’t THAT bad. I just tend to be a little dramatic (and impatient)! But I highly recommend using the gadget, if you have one.

Or, you could go the traditional way and not pit the cherries. I am not a fan of going to the dentist, so – even though I am VERY lazy – I prefer to go through the ordeal of pitting them than risking a broken tooth.

If you happened to find this post after cherry season is long gone, do not fret! You can use any other fruits, like berries, plums, pears, figs and apples.

I think if you make a clafoutis with something other than cherries, the proper name is Flaugnarde. Don’t quote me on that, though! I haven’t even been to France. Most of this deep knowledge that you see at Olivia’s Cuisine is fruit of great research. Some call it Google! .

Whatever you do, do not over bake your Cherry Clafoutis. You want it to be melting in your mouth creamy, so once the custard is just set and a toothpick (or knife) emerge relatively (not totally!) clean, your clafoutis is ready! I did over bake mine a touch, but it was still delicious. But I would have preferred it a bit creamier.

So whether for brunch, dessert or Bastille Day picnic, I hope you guys give this a try! And stay tuned for some more French recipes coming soon.