Aug 7, 2007
10
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Cherry Clafoutis

If you mix plenty of pitted black cherries into what may be best described as a slightly thick crêpe batter, you will have the makings of clafoutis Limousin, a type of cake from rural southern central France that takes its name from clafir, a dialect word meaning "to fill." And fill it does—not least because it's so good that one's tendency is to ask for seconds and thirds. —Corinne Trang, from Not Cherry Pie" (May/June 1998)
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Cherry Clafoutis Enlarge Image Credit: Todd Coleman
SERVES 8

INGREDIENTS

1 tbsp. unsalted butter, softened
1 ¼ cups milk
6 tbsp. sugar
2 tbsp. kirsch
1 tbsp. vanilla extract
6 eggs
Kosher salt, to taste
¾ cup flour
3 cups black cherries, pitted or unpitted
Confectioners' sugar, for dusting

INSTRUCTIONS

1. Heat oven to 425°. Grease a 9″ cast-iron skillet or baking dish with butter; set aside. Combine milk, sugar, kirsch, vanilla, eggs, 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 before serving.

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Cherry Clafoutis

This article was first published in Saveur in Issue #27

Ratings & Reviews (10)

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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!
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Great recipe, but then I have an apricot tree, I also made it with apricots, and it was delish! Clafoutis is a very traditional French recipe that relies on fresh fruit, so any stone fruit can be used in this dish.
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Cherry Clafoutis 5 5 6 10

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