Not too long ago I shared my recipe for Far Breton, a baked custard-like French dessert. I remember saying that it was quite similar to clafoutis, another classic French dessert… so here goes my Cherry Clafoutis recipe, so you can make them both and compare them, if you wish! 🙂 I like them both equally. I usually make clafoutis when I can get my hands on some fresh cherries and I love the fact that it comes together in less than 5 minutes. The only time consuming thing to do is to pit the cherries, but still… I don’t usually make a huge dose, so it’s not that bad. My kids like it, but I think my husband likes it even more. It tastes best when lukewarm, but I don’t mind eating some for breakfast the next morning… after all, it is made with fruits, eggs and milk! 😉 Enjoy it and… bon appétit!
Cherry Clafoutis - a classic French baked egg-and-milk custard with cherries.
- 450 gms – 1 lb. cherries pitted
- 100 gms – 4/5 cup self raising flour
- 4 eggs
- 140 + 20 gms – 1 cup + 1 tbsp sugar
- 1 pinch salt
- 30 gms – 2 tbsp butter melted (+ a little to grease the pan)
- 250 ml – 1 cup milk
- 1 tsp vanilla essence
- Icing sugar
Put the self raising flour, eggs, 140 gms – 1 cup of sugar, salt, melted butter, milk and vanilla essence in a blender and blend until smooth.
Grease the pan with some melted butter, sprinkle the remaining sugar on it and add the cherries.
Bake in a pre heated oven at 180°C – 355°F for 45 minutes to 1 hour (depending on your oven and on the depth of your dish). It’s ready when the batter has set and the top is golden brown.
Let the clafoutis cool down slightly and dust it with icing sugar before serving it lukewarm.
I enjoy clafoutis, it looks really nice. I once had eggless clafoutis and wondered how they made that.
Lizzy (Good Things) says
Beautiful images, as always Manuela. Clafoutis is a firm favourite at our place.