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Alex Pommier
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How to make a French Cherry Clafoutis

Summer Recipes

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The clafoutis is a classic dessert from Limousin in Central France. It originates from the Occitan word clafotis, a word derived from the verb clafir or claufir, which means "to fill up". The clafoutis is a simple baked dessert of a thick crepe-like batter filled with black cherries. Since June marks the start of cherry season, what better recipe for a summer day?  Leave the cherry pits intact for a delicate almond-like flavor, as well as a reminder to carefully savor each bite. If you want to stay on the safe side with any careless types you can pit the cherries and add a splash of almond extract to the batter.

French Heritage Cherry Clafoutis Recipe
(Makes about 6-8 servings)
20 oz fresh black cherries, stemmed
2 tbsp butter, melted
4 eggs
1 cup milk
3/4 cup flour
Pinch of salt
1/2 cup sugar
1/2 tsp vanilla extract
(Optional: powdered sugar for dusting)

Instructions:

1. Preheat the oven to 350F. Grease your baking dish with butter, and dust with about 2 tbsp of sugar.
2. Arrange cherries in baking dish in a single layer; set aside until you prepare the batter.
3. With a blender or whisk, mix eggs with remaining sugar and salt. Stir in flour. Add milk, vanilla extract and mix until well combined. Add melted butter and stir to combine. The resulting mixture should be similar to crepe batter but slightly thicker.
4. Pour the batter over the cherries.
5. Bake for about 40-45 minutes until puffed and golden brown. Sprinkle with powdered sugar before serving. Serve warm or chilled.

Not crazy about cherries? Make a Flognarde instead by substituting the black cherries with other seasonal fruits, including berries, plums, or apricots! If you try out this recipe share a photo with us on social media by tagging your post with #FrenchHeritage and #FHhome. Bon appetit! 
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