FranceClafoutis
Clafoutis is a traditional French dessert — something between a pie and a casserole, traditionally made with cherries baked in a custard-like batter.
Key Ingredients
What you'll need
Ingredients
- 600 gSee recipes with fresh or frozen cherries
fresh or frozen cherries (pitted)
i - 100 g
- 150 g
- 3
- 300 ml
- 200 mlSee recipes with heavy cream
heavy cream
i - 1 bagSee recipes with vanilla sugar or 1 tsp vanilla extract
vanilla sugar or 1 tsp vanilla extract
i - 1 pinch
- See recipes with butter for greasing
butter for greasing, powdered sugar for sprinkling
i
How to make it
Instructions
- 1
Preheat the oven to 180°C. Grease the baking dish with butter and sprinkle lightly with sugar.
- 2
If using frozen cherries, defrost and drain first. Spread cherries evenly over the bottom of the dish.
- 3
In a bowl, combine flour, sugar and a pinch of salt. In a separate bowl, lightly beat the eggs. Gradually incorporate eggs into the flour mixture, whisking to avoid lumps.
- 4
Add milk, cream and vanilla. Stir until smooth. Gently pour the batter over the cherries.
- 5
Bake for 35-45 minutes until golden and cooked through (a wooden skewer should come out clean). Sprinkle with powdered sugar before serving.
Frequently Asked Questions
What can replace cherries in clafoutis?
Clafoutis works wonderfully with any stone fruits: plums, sweet cherries, apricots. You can also use pears, apples, or blueberries. The key is to avoid very juicy fruits (strawberries, watermelon), otherwise the batter won't bake through.
Do you need to remove cherry pits for clafoutis?
Traditionally the pits are left in — they're said to give the dessert a special almond aroma. But if making it for children or guests, it's better to remove the pits — just let people know in advance.
Why does clafoutis turn out rubbery?
Most likely the batter was mixed too vigorously (gluten developed) or baked at too high a temperature. Mix the batter only until smooth and bake at 180°C.
Is clafoutis served warm or cold?
Traditionally warm, straight from the oven — it's fluffy and tender then. Cold clafoutis is also delicious, but becomes denser. Dust with powdered sugar just before serving.
How to store leftover clafoutis?
In the refrigerator covered with plastic wrap — up to 2 days. It's best to reheat in the oven at 150°C for 5–7 minutes rather than the microwave — this preserves the texture.
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