This easy cherry clafoutis is a super smooth, velvety and creamy dessert which can be ready in less than an hour! Serve it with a dollop of creme fraiche or whipped cream for a delicious, summery pud!
Hey friends! Looong time no speak!
How you’ve been? I hope you have, like me, been enjoying the summer days (and nights!) to the max? I took a little break from posting on the blog, as we went on a little holiday, but I’m back now and ready to share some new, delicious recipes with you!
Easy cherry clafoutis
Today’s recipe is literally one of my favourite puds of all time. I have been a fan of clafoutis for quite some time now (see this recipe for Plum Clafoutis). It is super easy, quick and soooo delicious. Perfect to serve at any gathering with friends or family. It doesn’t require any special ingredients, equipment or skills. The chances are, you already have most of the ingredients in your kitchen cupboard!
What is clafoutis?
If you are not familiar with this traditional, French dessert, let me bring you up to speed. Clafoutis is a baked dessert, traditionally with black cherries. It is made from thick, crepe- like batter consisting of mixture of eggs, flour, sugar, butter, milk and cream. Traditionally, it is baked with unpitted cherries, as the pits add hints of almond flavour to the dish.
It can be made with variety of fruits, not necessarily cherries. Plums, apples, pears, all sorts of berries- they all will work great in this recipe! Baked clafoutis is usually dusted with some icing sugar and served with a dollop of whipped cream or creme fraiche, while still a bit warm.
There are many recipes available online for this easy pud, and over the years I have tried quite few of them. But the one I have tried most recently, has been my absolute favourite so far. I saw it on The Bojon Gourmet and just knew that Alanna’s recipe will blow my socks off. As I’m not gluten-free and did not have any of the special flours Alanna was using in her recipe, I modified and swapped some of the ingredients, still getting a delicious results!
Cherry clafoutis- the ingredients and method
As already mentioned, the chances are you already have most of the ingredients in your kitchen cupboard. This is what I love about clafoutis- it requires only few, simple ingredients and always delivers beautiful flavour and texture. Let’s have a look at the ingredients list:
- pitted cherries (although, feel free to use the cherries with pit still in them)
- some dark rum or bourbon (optional, but highly recommended as it adds lovely flavour to the cherries, you can also use kirsch or whiskey)
- eggs, butter, sugar, ground almonds, flour, salt, vanilla, milk and cream
- to serve, you will need some icing sugar and creme fraiche or whipped cream (again, optional, but very highly recommended!)
As for the equipment, you need some sort of the ceramic flan or tart dish. Oh, and a whisk! And guess what…? That’s it!
The method is super simple. Start with soaking the cherries in alcohol, tossing them few times. Beat the eggs until smooth, the sieve the flour and ground almonds, add sugar, salt and vanilla. Whisk until smooth. Pour the melted and cooled butter and whisk again. Finish by gradually whisking in the milk and the cream. Pour the batter into the baking dish and top it up with all the cherries. Do not discard that lovely juice from the bottom of the bowl! Drizzle it all over the top of your clafoutis or reserve it for serving!
Clafoutis will take about 30- 35 minutes to bake. You know it’s ready when the top is golden brown and the toothpick inserted in the centre comes out clean. If the top is catching too much colour but the centre is not quite there yet, simple cover the bake with some kitchen foil and bake for few more minutes.
Ideally (although it is easier said than done), you want to cool down the cherry clafoutis before serving it. Allow it to stand for about 20 minutes. Dust it with some icing sugar then slice it into equal pieces. Serve with creme fraiche or whipped cream and some fresh cherries on top if you like.
Can it be made ahead?
Absolutely! You can prepare your cherries and soak them in the alcohol of your choice a day ahead. Simply pop them in the fridge until you are ready. Same goes for the batter. It can be made a day before and stored in your fridge. Make sure to whisk it well before pouring into baking dish next day, as it may separate. If somehow, you still have leftovers of this delicious pud, simply store them in the airtight container in your fridge. They will last good couple of days. It can be re-heated again, but it can also be eaten cold.
Velvety smooth, traditional cherry clafoutis is a perfect dessert to serve at any summer gathering!
- 400 g pitted cherries
- 2 tbsp dark rum or bourbon (optional)
- 45 g butter (melted and cooled)
- 3 large eggs
- 55 g caster sugar
- 40 g ground almonds
- 70 g plain flour
- 1 tsp vanilla bean paste
- 1/4 tsp salt
- 180 ml milk of choice
- 60 ml double cream
- 1 tsp lemon zest (optional)
- 2 tbsp icing sugar (optional)
- 1 pot creme fraiche (for serving, optional)
Pre heat the oven to 190C (180C fan). Lightly grease the 25 cm round flan/ tart dish with some butter and set aside.
In a medium bowl, mix the cherries and rum/ bourbon and set aside while you prepare the batter.
In a large bowl, beat the eggs until smooth. Sieve the flour and ground almonds into the eggs, followed by sugar, salt, vanilla. Whisk it all until smooth. Add melted butter and whisk again. Gradually, whisk in the milk and double cream. You should have a smooth, thick batter.
Pour the batter into prepared baking dish and top it up with cherries. Drizzle the top with any leftover cherry/rum juice. You can also reserve some of the leftover cherry juice for serving. Bake the clafoutis for 30-35 minutes in the middle of the oven until golden brown. It is ready when toothpick inserted in the centre comes out clean. Take it out of the oven and allow to cool slightly. Dust the clafoutis with some icing sugar and serve it with a dollop of creme fraiche on top.
- Make sure your ingredients are at room temperature
- Batter can be prepared day ahead and stored in the fridge. Make sure to whisk the batter before pouring into the dish as it may separate.
- Any leftover clafoutis can be stored in the fridge in airtight container. It can be re-heated in the oven or microwave, but it can also be enjoyed cold.