Clafoutis aux Cerises
A clafoutis is a very easy recipe to make. You leave the cherry pits in the fruit, otherwise they will change the colour of the desert.
Note: warn your guests so no one eats a pit in error. The great thing about this recipe is you can use other fruit in season such as: apricots, grapes, pears.
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine French
- 3½ Pounds Ripe Cherries washed but not pitted
- 5 Large Eggs
- 3/4 Cup Milk
- 3/4 Cup Crème Fraiche, or heavy whipping cream
- 1¼ Cups Sugar
- ¾ Cup Flour
- 2 tbsp Vanilla Sugar note: vanilla extract will change the color
- 1 Pinch Salt
- Butter and Sugar to coat the pan
Butter the pan (preference is in clay but a glass dish will work)
Coat with a bit of sugar and discard the excess
Remove the stocks from the cherries (not the pits) and put them in the baking pan
Mix all the other ingredients (eggs, milk, crème fraîche, sugar, flour, vanilla sugar) and pour over the cherries
Bake at 350 degrees F for about 40 minutes
Raise the oven temperature to 400 degrees F and bake for another 10 minutes until golden brown
Sprinkle sugar on the top when you take it from the oven