Recipes Desserts Basics Cherry Clafoutis
Cherry Clafoutis

Cherry Clafoutis

Cherry Clafoutis is rated 5.0 out of 5 by 6.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8
Clafoutis (pronounced "kla-foo-TEE") is a rustic French dessert originally from Limousin, in southern France. This region is best known for its sweet black cherries, which, left whole and unpitted, are traditionally baked in a sweet custard filling. Purists insist the pits help to perfume the dish with an appetizing scent, but you can use pitted fruit if you prefer. Preparation is fast and easy, so the dessert is a perfect choice for impromptu gatherings.

Ingredients:

  • 4 eggs, separated
  • 2/3 cup sugar
  • 6 Tbs. all-purpose flour
  • 2 tsp. vanilla extract
  • 1 cup heavy cream
  • 1/2 tsp. salt
  • 1 1/2 lb. fresh cherries, pitted, or 1 1/4 lb. frozen cherries, thawed and drained
  • 1/2 tsp. lemon zest
  • Pistachio Ice Cream for serving

Directions:

Preheat an oven to 375ºF. Butter a large rectangular baking dish.

In a large bowl, combine the egg yolks and 1/3 cup of the sugar. Using a handheld mixer, beat on medium-high speed until ribbons form, about 8 minutes. Add the flour, vanilla and cream. Reduce the speed to low and beat until completely blended, stopping the mixer occasionally to scrape down the sides of the bowl.

In a small bowl, using a handheld whisk, beat the egg whites and salt for about 30 seconds. Add the whites to the batter and beat with the mixer on low speed until incorporated, 1 to 2 minutes.

Preheat the prepared baking dish in the oven for 4 to 5 minutes.

In a bowl, stir together the cherries, the remaining 1/3 cup sugar and the lemon zest. Remove the pan from the oven, pour in the cherries and top with the batter. Bake until the clafoutis is set in the middle, 30 to 35 minutes. Serve warm with pistachio ice cream. Serves 6 to 8.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from A favorite for years We've been enjoying this recipe ever since W-S included it in one of their catalogs - many, many years ago. I've tried others but this is so easy and good that I can't imagine not making it throughout fresh cherry season. Flathead cherry season will be here next month and, aside from eating them out of hand, this is the best.
Date published: 2015-06-24
Rated 5 out of 5 by from Great for breakfast! I first made this for breakfast at Christmas time for guests and have made it several times since. It is easy, delicious, and impressive. Best served with a side of bacon or maple-glazed sausage! So far, I have made this with frozen tart cherries, but I'm excited to use fresh cherries when they come into season. We cut the sugar by half and are very happy with the results.
Date published: 2014-04-29
Rated 5 out of 5 by from Delicious and Easy! This is an elegant dessert that ups the game at dinner parties (with little stress). I had to use frozen cherries, still amazing. Word of advice - clafoutis is not the same puffy, cloud like deliciousness when lukewarm or cold (it seizes up a little). Plan your prep ahead of time, so that you can serve it hot. Big difference!
Date published: 2013-10-10
Rated 5 out of 5 by from Simple-quick- a winner I am the head chef at my house but not the head pastry chef. This dish with some fresh whipped cream makes an amateur look like a pro.
Date published: 2013-07-01
Rated 5 out of 5 by from Tender, delicious dessert I made this Wednesday night when my son was stopping by. I used sliced, frozen peaches instead of cherries because that's what I had. I used the Emile Henry rectangular pan. It was a really delicate, wonderful dessert. Can't wait to try it with cherries.
Date published: 2013-05-02
Rated 5 out of 5 by from Fantastic! This is so easy to make and so delicious! It tastes like a thick crepe with sweet cherries. The way the cherries cook give it such a great fresh taste. I've made this several times and for several French natives and everyone loves it-- so much that there has never been left overs!
Date published: 2012-05-29
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