Clafoutis aux Cerises, Cherry Clafoutis

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Cherry Clafoutis is a rustic dessert from the Limousin Southwest of France and is always baked with black cherries. The real Clafoutis is cooked with unpitted cherries to keep the complete flavors of the Clafoutis. This is an easy (family) recipe, simple yet juicy flavors! In our family, we like it better with cooking cream instead of milk.

Serves 8

Ingredients:

  • 500g of black cherries (pitted for me)
  • 400ml of cooking cream (35.1%) or liquid whipping cream
  • 60g of wheat flour
  • 60g of melted butter
  • 90g of icing sugar
  • 3 eggs

Procedure:

  1. Grease and flour a deep oven pan (for me a Terra Cotta dish, 23 centimeters wide) and add the cherries in the bottom.
  2. Preheat the oven to 180C degrees.
  3. In a large bowl, add the flour, the sugar and the eggs.
  4. Start to whisk.
  5. Add the cooking cream and continue to whisk.
  6. Finally add the melted butter and whisk again.
  7. Pour the mixture on the top of the cherries.
  8. Bake for 60 minutes or until the Clafoutis turn golden brown color (maybe 45 minutes depending the oven or until a toothpick inserted in the center comes out clean).
  9. Serve warm,  you can add a little of whip cream.

The cherries are juicy and the texture is delicious. I like it simple.

Bon Appetit

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PS: I’m also entering my Cherry Clafoutis recipe into the monthly blog event/challenge called Simple and In Season hosted by Sally from My Custard Pie this month!

PSS: I bake my Clafoutis in a Terra Cotta dish, which is why it takes more time in the oven.

59 thoughts on “Clafoutis aux Cerises, Cherry Clafoutis

  1. Lovely, I adore cherry clafoutis, It’s beautiful! I also would pit the cherries, I know you aren’t supposed to do that but after biting on a pit once and breaking a tooth I’ll make it pitless.

  2. It´s a wonderful dish I could have every day right now. My recipe is a little different (can be read in the blog), and I find it always interesting to see how its varied between cooks/bakers! good luck with the challenge!

    • Thank you Sabine 🙂 I remember your Clafoutis post (so delicious). It is true there is a lot of recipes around the clafoutis but always delicious warm or cold!
      Thanks for the challenge!

  3. Second time this week I have seen this recipe, it was featured on a cookery programme on the TV, I shall definitely give it a whirl.

    • Thank you Debbie for liking my post 🙂 Cherry Clafoutis is a nice dessert during summer, warm or cold, we love it at home. Always Calfoutis reminds me my childhood at my grandmother house with my cousins! Do let me know how it turns out!

  4. This is looking so delicious! I’m glad I didn’t send my black forest gateau to Sally – it wouldn’t stand a chance against your truly mouthwatering pictures!

      • Hi Linda! Was wondering if you would at all be interested in doing a guest post for me? I will be away from the computer for a couple weeks and am trying to cook ahead of time, but it would be nice to have some guest posts as well. The only problem is that I would need the recipe and pics emailed to me by this Sunday so I can get it prescheduled for sometime in the next couple of weeks. I know this is last minute, so no pressure if you can’t! Just let me know!

      • P.S. The guest post would need to be low-glycemic, no refined sugar. If you needed to know what things are on the naughty list and what are on the nice list, I could totally help you with that. 🙂

  5. This one is one of my favorites. I have it on my blog but it was my boyfriend’s mom making it, I only took the pictures:) this cake is delicious and we are going to Lyon next week so it’s there waiting for me oh yay !:)

    • I love this dessert Marta. Clafoutis took me back to my childhood at my grandmother house. She had a huge cherry tree in the garden. I ate so many clafoutis and the taste still the same. Enjoy your trip in Lyon (beautiful city and famous for her gastronomy)!

  6. I had no idea the original recipe calls for unpitted cherries; it seems it would be hard to eat because I would have to keep spitting out the pits. 🙂 Your clafoutis looks beautiful. It is one of my favorite desserts, especially when I can get fresh cherries like right now.

    • Thank you Ngan 🙂 The tradition is to bake the Clafoutis pitted and with black cherries. The almond inside the stone gives a delicious flavor to this one. I prefer my Clafoutis unpitted, easy to savor 😀

  7. This looks wonderful Linda. I love how original clafoutis is made with the stones left in the cherries. I haven’t had one like that yet. Thought about making one just for the sake of tradition. 🙂

    • Thank you Seana 🙂 The real clafoutis is baked with the stones, the little almond inside the stone gives a nice flavor to this dessert. It’s a nice treat for summer. You can replace cherries by apricots or peaches if you want!

  8. Looks delish…I love cherries and they are so much in season at the moment..the problem is they dont last too long as I eat them before they can be reserved for a dessert:)) I have a cherry and blueberry cake on my mind…will share soon…lovely blog post:))

  9. Pingback: Simple and in Season summer round up (July entries) | My Custard Pie

  10. Pingback: Lyndale Farmers’ Market In Full Swing – Summer Has Arrived – Peach Clafoutis Recipe | Kunstkitchen's Blog

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