Cherry Clafouti
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1quart Bing or Queen Anne cherries, about 1 pound, stemmed and pitted
- ¼pound, plus 1 tablespoon, unsalted butter
- 3eggs
- ¾cup sugar
- ¾cup all-purpose flour, sifted
- ½teaspoon vanilla extract
- ½pint heavy cream, lightly whipped (optional)
Nutritional analysis per serving (6 servings)
385 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 53 grams carbohydrates; 2 grams dietary fiber; 38 grams sugars; 6 grams protein; 46 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
Evenly coat a glass or porcelain 10-inch pie pan with one tablespoon of butter. Melt the remaining butter in a saucepan and reserve.
- Step 3
In a medium-sized bowl, beat the eggs with the sugar until the mixture is thickened and a light lemon color. Add the butter, flour and vanilla and beat until thoroughly blended. Set aside for 15 minutes.
- Step 4
Place the cherries over the bottom of the buttered pan. Pour the batter evenly over the cherries and bake for 40 minutes or until golden and puffy. Serve warm with the lightly whipped cream.
Private Notes
Comments
This was more of a cherry cake than a clafoutis. If you’re looking for an actual clafoutis, go with one of the other recipes here that does include milk.
Easy recipe. Butter cake. Not custard. Serve warm with whipped cream, very nice. Serve at room temperature, even better. Flavors more pronounced.
This was more of a cherry cake than a clafoutis. If you’re looking for an actual clafoutis, go with one of the other recipes here that does include milk.
clafoutis usually have a lot more milk that flour in them. They have a more custard texture. I typically use 1 1/2 cups- 2 cups milk per cup of flour depending on if I use kirsh or the berry a very juicy. My dad only puts in 1/4 cup flour per cup of whole milk. I would put this more on the cherry oven pancake end of the range although it is delicious just as written.
I reduced the recipe by ⅓ since there are only two of us; used frozen cherries (sweet and sour combo, only slightly defrosted), and 8" glass square pan, and added ⅓ c of heavy cream to batter. It was luscious, and super easy.