Have you ever made a cherry clafoutis? I have not, until today since I didn’t know what to do with some cherries that my parents gave from their garden. Since cherry clafoutis counts as a classic french recipe I followed a cherry clafouris recipe by who else? Julia Child.
Cherry clafoutis is a classic summery pudding that you can serve it with some vanilla ice cream. Unfortunately I didn’t have any, but my clafoutis was delicious even though I did not enhance its flavor with some ice cream. I have just dusted it with some powdered sugar.
The recipe is very easy to follow, the only “difficult” step is removing pits from cherries. I do not have any fancy tool for removing pits from cherries, I just use any empty bic pen. Yes, a bic pen. Remove the tube with the ink from its inside and your pitter is ready!
After washing the pen, insert it the stem end of the cherry and try to find the pit. Twist the pen around the pit and pop it out. That was it!
After removing all the pits I have read that cherry clafoutis used to be prepared with cherries that were not pitted, because while baking, they would release their special and delicate aroma. Have anyone tried this? The thruth is that I do not feel bery comfortable adding cherries with their pits.
With or without the pits if you have around 3 cups of cherries you should definitely bake a cherry clafoutis, it is super delicious and easy to make.
- 1 1⁄4 cups milk
- 2⁄3 cup sugar, divided
- 3 eggs
- 1 Tbsp vanilla
- 1⁄8 tsp salt
- 1⁄2 cup flour
- 3 cups cherries, pitted
- powdered sugar, ice cream for garnish
Preheat oven to 200 degrees C Fan.
By using a mixer combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and mix.
Meanwhile, butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
Place dish into the oven for about 10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven.
Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
Bake in the preheated oven for 20 to 25 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean. The time of baking may differ due to the oven, so remember to check the clafoutis.
Sprinkle with powdered sugar and serve warm. You may pair clafoutis with some ice cream. Enjoy!
I hope to like my post and to bake some clafoutis yourself! You can substitute cherries with other seasonal fruits!