Today I wanted to share with you a recipe that reminds me of childhood: a Cherry Clafoutis. Have you ever heard of it? It is a very classis French recipe, easy to make with only a few ingredients.
We had a huge cherry tree in the garden that would give us plenty enough to feed an army. I would climb on a ladder and eat the cherries right from the tree. I ate so many of them I’d get sometimes sick. We had enough to fill bags of them to give to friends and neighbors and to bake. One of my favorite ways to eat cherries (other than directly from the tree) was in a Cherry Clafoutis.
What is Cherry Clafoutis?
If you’ve never heard of it, or even tried it, it is a custard like cake with cherries. The composition is very similar to a flan to which you would add cherries.
Clafoutis comes from the Limousin, located in the middle of France (in red below). It started becoming very popular in the XIX century. Its cousins are the very popular Parisian Flan and the Far Breton aux Pruneaux (a specialty from Brittany with prunes).
Pits or no pits ?
That is the question my dears! My aunt would tell you to ABSOLUTELY keep the pits. This way, the cherries don’t loose their juices and soak the cake. The pits also add extra flavor to your cake. But I have to say it is easier to enjoy the Clafoutis without having to spit them out. I personally usually keep them as I think it makes for a better cake, but having a very young child at home right now, I remove them for him as I don’t want to have any bad incident.
Ingredients for the Cherry Clafoutis
You don’t need much for this recipe, and you most probably have everything already at hand (except maybe the cherries).
Cherries: obviously they are the stars of this recipe. Make sure to buy them in season, when they are the best.
Flour: you may use all purpose flour for this recipe
Sugar: plain old white sugar
Eggs: as usual, fresh farmed raised eggs are the best
Milk: I always use whole milk at home, but any will do for this recipe
A bit of salt
Kirsch: optional – it is a clear, colorless brandy traditionally made from double distillation of morello cherries. But don’t worry if you don’t have any, I don’t use it either.
Let’s get to the baking part now!
- 400 g cherries
- 200 g flour
- 4 eggs
- 150 g sugar
- 500 g milk
- 1 pinch of salt
- 2 tbsp kirsch
- Butter for the baking pan
- Preheat your oven to 356°F.
- Grease your baking dish with the butter. Pit the cherry, if needed, and arrange them in your dish.
- Whisk together the eggs, sugar, salt and half of the flour. Add half of the milk and whisk well. Add then the remaining of flour and milk gradually. Make sure to mix well to avoid lumps and until you have a smooth batter. You can add the kirsch here if you want.
- Pour the batter over the cherries. Bake for about 40 minutes (might need a bit more baking if you removed the pits) or until golden.
- Dust with powdered sugar.
Looking for something refreshing to drink? Try my Agua de Melon recipe
Did you make this recipe? Share it on Instagram and tag @eat.and.live.happy. I can’t wait to see your Cherry Clafoutis!