Cherry clafoutis

Days are getting warmer, and daylight finally lasts longer. Trees’ snowy white and light pink flowers have become pairs of dark red shiny beads. Daddy gets his ladder and starts picking the ripened cherries. He picks up two pairs for me and arrange them on my ears. Mummy is busy at her stove and a delightful smell of melting butter comes to my nose…


Prep: 20 minutes

Cooking: 45 minutes


Makes a clafoutis for about 6 to 8 people:

  • 18 oz fresh black cherries
  • 4 eggs
  • 1/2 cup sugar
  • 1/2 cup and 3 tbsp flour
  • 1 1/4 cup milk
  • 2 tbsp vanilla sugar
  • 1/3 cup butter
  • A pinch of salt

Wash and dry the cherries with a kitchen towel. Don’t remove the stones, it gives flavour to the clafoutis.

Preheat the oven to 410°F.

Mix the flour, salt, sugar and eggs. Whisk the mixture while adding the milk, little by little, until it is smooth and homogeneous.

Melt half of the butter and add it to the mixture.

Pour in some spoonfulls of the mixture in a rectangular or round dish, so that it makes a thin layer all over the dish. Put it in the oven a few minutes until it gets hardened.

Remove from the oven. Arrange the cherries in the dish. Pour in the rest of the mixture, and cover with the rest of butter cut in thin slices.

Bake for 45 minutes until golden brown.

When baked, remove from the oven and sprinkle with vanilla sugar when still warm.

To enjoy this recipe the whole year, you can make a clafoutis with apricots, pears, plums…

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