Aug 7, 2007
8
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Cherry Clafoutis

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Cherry Clafoutis Credit: Kenneth Chen

SERVES 8

This French dessert is made the traditional way, with unpitted cherries for extra flavor. If this idea unsettles you, don't hesitate to use pitted ones.

1 tbsp. butter
1 tbsp. vanilla extract
6 eggs
6 tbsp. sugar
1 1⁄4 cups milk
2 tbsp. kirsch
Pinch salt
3⁄4 cup flour
3 cups black cherries, pitted or unpitted
Confectioners' sugar (optional)

1. Preheat oven to 425°. Generously butter a 9" cast-iron skillet or baking dish. Combine vanilla extract, eggs, sugar, milk, kirsch, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

2. Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners' sugar if you like.

Cherry Clafoutis

This article was first published in Saveur in Issue #27

Ratings & Reviews (8)

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YUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUM!
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This clafoutis recipe is a great one - very easy as well. Delicious!!
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I just made this recipe. With some adjustments.
It turned out great.

http://www.lifeologia.com/cherry-goodness/
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This dish was really amazing. We halved it, used half of a vanilla bean instead of extract, left out the kirsch, and baked it for 15 minutes in little ramekins. Will certainly do again!
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This dish was really amazing. We halved it, used half of a vanilla bean instead of extract, left out the kirsch, and baked it for 15 minutes in little ramekins. Will certainly do again!
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I use this every year during cherry season. It's fool proof and delicious. I substituted brandied cherries (pitted, overnight in fridge) instead of adding kirsch. My only regret is that I can't find sour cherries anywhere as it is so much more authentic with sour cherries... any sources in SF area???
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Fresh sweet cherries and we used port because we had it. So easy and delicious, I would love to own a set of little ramekins to serve it directly in those for a big party... Looks good too
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My husband and I loved it! I used sour cherries I had frozen and let them soak overnight in brandy. We were surprised at how custard-y it was - very good!
Cherry Clafoutis 5 5 5 8

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