This cherry clafoutis, a classic French dessert, is elegant, delicious, and super easy to put together!
First and foremost wishing all the mommies a happy Mother’s Day!!
I would like to dedicate today’s post to my lovely Mom and Mom-in-law who have been amazing mother’s standing strong through all the bumps in the road, setting an example for me to follow. Love you both ☺
To celebrate this day I made Cherry Clafoutis (Clafoutis aux cerises). Sounds fancy? Yup, it is a pretty fancy French dessert name but requires absolutely no expertise to make one.
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What is Clafoutis?
Clafoutis pronounced as klah-foo-tee is a yummy French dessert, wherein fruits (traditionally unpitted cherries) are placed at the bottom of a generously buttered baking dish followed by a thick dense pancake-like batter poured over it, and baked to a lovely golden brown crust. It is best served warm, with whipped cream or creme fraiche or even ice cream
This dessert originated in the French region of Limousin, known for its abundance of cherry produce. Cherry is known as cerise in French and hence the name of this dessert. You can easily make clafoutis with any other seasonal fruits too.
My good friend, James, shared this recipe for cherry clafoutis almost a year ago! I was just lazy then, and never got to making it! I’m so glad I did end up trying it today!
What are you waiting for? Go try this easy fresh dessert recipe. It’s as easy as 1 2 3! Serve it warm for dessert or even breakfast, I bet you will love it!
Step by step instructions to make Cherry Clafoutis
HOW TO MAKE CHERRY CLAFOUTIS?
Cherry Clafoutis | Clafoutis Aux Cerises
- 1-(15) oz can pitted, sweet dark red cherries, drained
- 1/2 cup + 1 tablespoon caster sugar
- 1 tsp cornflour
- 1/3 cup all-purpose flour
- 4 large eggs
- pinch of salt
- 1 cup whole milk
- finely grated zest of half a lemon
- 2 tsp vanilla extract
- 1 tsp icing sugar for garnish
- Preheat the oven to 350 degrees Using a little oil or butter, generously grease a 1.5-liter casserole dish or ramekins or 10-inch cast iron skillet.
- Pour the cherries in a bowl, discard the heavy syrup.
- Toss the fruit with 1 teaspoon cornflour and one tablespoon sugar to coat. Arrange these in the bottom of the cast iron skillet /casserole or divide them out evenly among the ramekins.
- In an electric mixer, beat the eggs, with the salt and sugar to blend.
- Sift the flour and add it into this mixture beating it on low speed. Add the milk, lemon zest, plus vanilla extract, beat on medium-low to blend well.
- Pour this mixture in the cast iron skillet/casserole dish or ramekins over the cherries.
- Place the cast iron in the oven. If using ramekins, place these in a baking dish. Pour water in the dish, enough to reach a quarter or a third the way up the side of the ramekins. Bake for 40 to 50 minutes or until it is set in the middle and lightly browned on top. Serve warm with icing sugar sifted over or with ice cream.