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Cherry Clafoutis Recipe

Cherry Clafoutis Recipe

Cherry Clafoutis Recipe

Cherry Clafoutis Recipe
Cherry clafoutis cab

Originating from the Limousin area in France and dating back to at least the mid-1800s, clafoutis is a traditional, crustless French flan, tart, or a type of thick pancake typically consisting of layers of batter and fruit. Its name stems from the French word clafir, meaning to fill.

The flan is traditionally topped with pitted black cherries (although some insist that the cherries should be left unpitted), which lend their rich flavor to the clafoutis as it bakes. It is typically served warm, dusted with a hefty dose of powdered sugar, and sometimes with a dollop of cream on the side.

 

 

RECIPE INGREDIENTS

5g butter, softened, plus extra for the dish

140g golden caster sugar

450g cherries, pitted

4 eggs

50g plain flour

1 teaspoon vanilla extract

250ml double cream

icing sugar, for dusting

 

 

DIRECTIONS ON CHEERY CLAFOUTIS RECIPE

Heat the oven to 190C/170C fan/gas 5.

Grease a 23cm round flan dish with butter and scatter with 2 tablespoons of the caster sugar. Tip the cherries into the dish. Gently shake the dish to roll the cherries in the buttery sugar, then set aside for hours. Longer time the cherries macerate, the juicier they will be.

Making the batter:

Pour the remaining caster sugar, the eggs, flour and vanilla extract into a bowl with a small pinch of salt, and whisk until mostly smooth.

Gradually whisk in the double cream until all of it has been incorporated and the batter is completely smooth.

Pour it over the cherries in the dish and bake for 30-35 mins until puffed up, light brown and a skewer inserted into the centre comes out clean.

READ ALSO:   Indian Pudding Recipe

Leave to cool slightly, then dust with icing sugar and serve warm, scooped straight from the dish.

 

CLAFOUTIS VARIATIONS:

Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top.

Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it’s poured into pie plates.

Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately.

 

HERE ARE MORE RECIPES YOU CAN ENJOY TOO

GRASSHOPPER PIE

INDIAN PUDDING RECIPE

 

RECIPE VIDEO

 

Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv 

Cherry Clafoutis Recipe

Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 5 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 5g butter, softened, plus extra for the dish
  • 140g golden caster sugar
  • 450g cherries, pitted
  • 4 eggs
  • 50g plain flour
  • 1 teaspoon vanilla extract
  • 250ml double cream
  • icing sugar, for dusting

Instructions

  • Heat the oven to 190C/170C fan/gas 5.
  • Grease a 23cm round flan dish with butter and scatter with 2 tablespoons of the caster sugar. Tip the cherries into the dish. Gently shake the dish to roll the cherries in the buttery sugar, then set aside for hours. Longer time the cherries macerate, the juicier they will be.
  • Making the batter:
  • Pour the remaining caster sugar, the eggs, flour and vanilla extract into a bowl with a small pinch of salt, and whisk until mostly smooth.
  • Gradually whisk in the double cream until all of it has been incorporated and the batter is completely smooth.
  • Pour it over the cherries in the dish and bake for 30-35 mins until puffed up, light brown and a skewer inserted into the centre comes out clean.
  • Leave to cool slightly, then dust with icing sugar and serve warm, scooped straight from the dish.

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