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Cherry Clafoutis aux Cerises by Chef Tasha

Cherry Clafoutis / Clafoutis aux Cerises

Tasha Powell
The wonderful thing about clafoutis is the ease of preparation. You can change the fruit depending on what is in season. However, I do not recommend berries (strawberries, blueberries, raspberries...) as there is too much liquid. The prep time indicated below assumes that you are pitting the cherries.
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine French
Servings 12 people

Ingredients
  

  • 3 large eggs
  • ½ cup Granulated Sugar
  • ¼ tsp Salt
  • ½ cup All-purpose Flour
  • 1 oz (2 tbsp) Unsalted Butter melted
  • 1 cup milk, whole
  • ½ cup heavy cream (35%)
  • 2 tsp Vanilla extract
  • ½ tsp Almond Extract
  • 1 Lemon zested
  • 2 cups Black Cherries pitted*
  • powdered sugar for garnish
  • Option - add a dollop of crème fraiche

Instructions
 

  • Preheat the oven to 350°F (175°C). Butter and lightly flour an 11-inch round quiche pan. Scatter the cherries over the bottom of the pan.
  • Whisk the eggs and sugar together until smooth. Next, whisk in the salt and flour until the batter is smooth, without any lumps.
  • Add the milk, heavy cream, lemon zest, almond extract and vanilla extract; then pour the batter into the quiche pan over the cherries.
  • Bake at 350°F (175°C) for 35-45 minutes or until lightly browned. A toothpick inserted into the centre should come out clean. Next, remove from the oven to cool before serving.
  • Sprinkle with powdered sugar before serving. Option – serve with a dollop of crème fraiche.

Notes

*NOTE:  Some Classic French recipes will call for whole cherries, which makes a juicy Clafoutis – but warn your guests that they need to be careful of the pits!
Keyword Cherries, Eggs, Flan, French Desserts
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