Cherry Clafoutis

Cherry Clafoutis. We are lucky enough to have two gorgeous cherry trees and normally I make a cherry crumble as the cherries make a delicious sauce. Of course, who can resist the buttery crumble on top? That's my problem. If I make a crumble I simply can't rest until the whole thing is eaten. I needed to find a cherry fix with a smaller portion. I'd heard of the French classic cherry clafoutis but I'd never made it. Out came my Julia Child books; I found the recipe but just couldn't face all of the steps. Next I trawled the web and found recipes which advocated leaving the stones in but I didn't want to be responsible for people breaking teeth! There are so many methods with heating milk  and cream and other complex techniques and all of them were for making a large tart, which meant too much temptation. What I have created is a melange of the correct ingredients, made my way in individual portions and served straight from the oven. Apologies to any of my French friends!

Wash and pit the cherries. Grease four ramekins with butter and dust with sugar. Add about 9 cherries to each

Make the batter by beating the eggs, salt, sugar and vanilla together.

Add the flour and beat well, then the melted butter and milk. Pour over the cherries.

Bake in a preheated oven at 180 C for about 15-20 minutes until well risen and golden. To test insert a skewer until it comes out clean. Sprinkle over some granulated sugar.

I prefer to enjoy these warm from the oven but you can leave them as a cold dessert sprinkled with extra icing sugar.

How do you eat yours?

Table of Contents

Cherry Clafoutis

Amanda Wren-Grimwood

Cherry Clafoutis. A classic French dessert of fresh cherries baked in a buttery batter and best served warm.

5 from 1 vote

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Dessert

Cuisine French

Servings 4

Calories 112 kcal

Ingredients

  

1x2x3x

• 225 g cherries pitted
• 70 ml milk
• 2 eggs
• 1 heaped tbsp sugar
• 1 tbsp flour sifted
• ½ tsp vanilla extract
• 1 tbsp butter meted
• ½ tsp salt
• sugar & butter to dredge ramekins

Instructions

 

• Butter 4 ramekins and dredge with sugar.
• Arrange cherries in the bottom of the ramekins.
• Beat together the eggs, salt, sugar and vanilla.
• Add the flour and beat well before adding the melted butter and milk.
• Bake at 180 C for 15-20 minutes and then dredge with granulated or icing sugar to serve

Nutrition Facts

Cherry Clafoutis

Amount Per Serving

Calories 112 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 91mg30%

Sodium 355mg15%

Potassium 178mg5%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 9g10%

Protein 4g8%

Vitamin A 270IU5%

Vitamin C 4mg5%

Calcium 39mg4%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword cherry, clafoutis

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