Preparing A Cherry Clafoutis

The Cherry Clafoutis (Clafoutis aux Cerises) is a marvellous creation which almost veers towards a pancake but stops short because of the high fruit quantity. It is a French dessert in origin which relies on a flan-like batter.

The fruit is commonly cherries but blueberies, mixed fruit, apricots and peaches also work stunningly well.

I prefer a heavy skillet for this type of recipe because it retains the heat better on cooking. If not available, a good heavy pie dish or casserole dish also works really well. Not worth using a light tray type !

Serves 4-5; Preparation Time: Over 2 hours: Cooking: 45 minutes to 1 hour

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Equipment Needed

• Mixing bowls
• Whisk
• Measuring cups and spoons
• 9-inch baking dish (or similar size)
• Oven

The Batter

Ingredients

• 20g/¾oz (1.5 tbsp) unsalted butter which will be melted, plus some extra for greasing a heavy bottomed pan or skillet
• 2 large free-range eggs or 3 medium free-range eggs. Using three will make the batter richer and certainly more eggy but its all about reducing weight with these amounts.
• 3 tbsp (3/4 cup) caster sugar, plus extra for sprinkling
• ½ – 1 tsp vanilla extract
• 1 heaped tbsp (1/2 cup plain/all-purpose flour flour
• 50g/1¾fl oz (1 cup equivalent) whole milk
• 75g/2¼fl oz whipping cream
• pinch sea salt

Ingredients For A Cherry Clafoutis

The cherries part

• Approx. 450g/1lb ripe cherries which need the stones removed. Nobody wants to break their teeth here !
• 3 tbsp caster sugar with a small amount for sprinkling on top
• 3 tbsp kirsch (optional)…a nice idea and really brings the flavour of the cherries out.

Gently mix together the cherries, sugar and kirsch and leave to mix for two hours. It will be extremely soft but the cherries should retain their structure. The sugar will slowly permeate the cherries and intensify their flavour and if you add the kirsch well so much the better.

Preparation

1. Preheat the oven to 180C/350F/Gas 4.
2. Grease a pie dish, skillet or baking dish with butter and sprinkle with sugar.
3. Shake the sugar around the dish so that it is evenly coated, then tip out any excess.
4. In a large bowl, whisk together the eggs, sugar, vanilla, and if you want the butter until the sugar is dissolved. It may be easier to just heat the butter in a pan as it helps with the overall mixing. Some chefs make a beurre noisette which helps with the overall preparation. Do not let the butter burn as it becomes bitter. Fold the melted butter into the mixture.
5. Keep the pan warm whatever option you choose.
6. Add the flour to your mixture and whisk until smooth and creamy.
7. Pour the batter into the pie dish, cast iron skillet etc.
8. Now add the cherry mixture and just gently fold in without breaking up the cherries.
9. Bake until the clafoutis is well puffed up with a great golden colouring. This usually takes between 35–40 minutes. The top of the dish hopefully will dome a little. 
10. If you slip a blade into the middle of the baked clafoutis, it should be clean.
11. Sprinkle on some caster sugar.
12. Serve immediately.