Easy Homemade Cherry Clafoutis
Craving a taste of France? Dive into this easy Homemade Cherry Clafoutis that will elevate your dessert game in no time! Who knew classic could be this simple??!
Looking for some inspiration?… For more Clafoutis Recipes, click HERE! ; for more Flan Recipes, click HERE! ; for more Millasson Recipes, click HERE! ; for more Recipes with Cherries, click HERE! ; for more Cake Recipes, click HERE! ; and for more Muffin Recipes, click HERE!
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Easy Homemade Cherry Clafoutis
Craving a taste of France? Dive into this easy Homemade Cherry Clafoutis that will elevate your dessert game in no time! Who knew classic could be this simple??!
Equipment
Ingredients
- 17.64 oz (500 g) Cherries (Washed | Pit removed | Sliced in halves)
- 10.58 oz (300 g) milk (Lukewarm)
- 1.25 oz (35 g) butter (Melted)
- 4 eggs (Large | At Room Temperature)
- 3.53 oz (100 g) granulated sugar
- 2 Tbsp (24 g) vanilla bean paste
- 3.53 oz (100 g) all-purpose flour
Instructions
- Line a 9-inch | 22 cm round baking pan like you would usually do and set aside. NOTE: For this recipe, I used my Round Mold placed on top of a medium perforated baking sheet. Set aside.
- Preheat oven to 400℉/200℃.
CHERRY CLAFOUTIS PREPARATION
- Wash your cherries under cold water. Pat them dry. NOTE: What I have learnt after making so many clafoutis in the past is that you need to ensure that you have just enough and not too many cherries: I like to place them in one layer at the bottom of my baking pan (this will be the amount you need).Remove the pit, and slice half of them in halves. Set aside on a paper towel. NOTE: This will allow the towel to absorb the extra liquid.17.64 oz Cherries
- In a small sauce pan, bring the milk and butter to a warm temperature. It should feel nicely lukewarm. Set aside to cool down.1.25 oz butter, 10.58 oz milk
- In a mixing bowl, beat the eggs together with the granulated sugar and vanilla bean paste until light and fluffy (about 2 minutes on medium high speed).4 eggs, 3.53 oz granulated sugar, 2 Tbsp vanilla bean paste
- Mix in the milk/butter mixture.
- Then, slowly incorporate the all-purpose flour.3.53 oz all-purpose flour
- Add your cherries to the prepared pan and pour the batter on top.
BAKE!
- Bake for 30 minutes at 400℉/200℃. (Every oven heats differently, monitor your clafoutis from 25 minutes).
- Once your Homemade Cherry Clafoutis is out of the oven, let it cool down completely in the baking pan. Once it has reach room temperature, cover with a plastic wrap and refrigerate for at least a couple of hours ; best overnight. Then, transfer to your service platter and serve. Enjoy & Bon Appétit!
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Nutrition
Calories: 234kcal | Carbohydrates: 36g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 74mg | Potassium: 240mg | Fiber: 2g | Sugar: 25g | Vitamin A: 330IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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Credit: Recipe found on the blog Cuisine A à Z: “Clafoutis aux Cerises”. I love this recipe: It is perfectly balanced and can be used with any fruits. ~Nessa
Nous sommes enfin en pleine saison des cerises et qui dit cerises, dit forcément: Clafoutis ! Ce grand classique de la pâtisserie française ne se démode jamais. J’ai beaucoup cette version qui ressemble beaucoup a un flan. Vous allez vous régaler!
