Cherry Clafoutis

Name: Cherry Clafoutis
Ingredients: 3 eggs a pinch of salt 4 tablespoons sugar 8 tablespoons flour 250 ml milk 2 teaspoons vanilla essence 300 g cherries 1 tablespoon butter for greasing the pan powdered sugar fo

Dessert - Cherry Clafoutis by Ruxanda I. - Recipia

Cherry clafoutis is the kind of dessert that you prepare without much effort: you place the fruits in the pan, make a simple batter similar to that of pancakes, and then let the oven do its job. It is a light and refreshing French dessert, especially suitable for summer days. In this recipe, the cherries are pitted, although in the traditional version they are often used with pits. It can be made with both fresh and frozen fruits. Quick Info Preparation time: not specified in the original recipe Baking time: 30-35 minutes Total time: approximately 30-35 minutes plus preparation time, which is not specified Servings: number is not specified; quantity can be portioned as desired Difficulty: easy Recipe type: fruit dessert, suitable for summer Ingredients 3 eggs A pinch of salt 4 tablespoons sugar 8 tablespoons flour 250 ml milk 2 teaspoons vanilla extract 300 g cherries, washed and pitted 1 tablespoon butter, for greasing the pan Powdered sugar, for dusting Preparation method 1. Start by washing the cherries and removing the pits. In the traditional clafoutis version, the cherries can be left with pits, but here they are used pitted for easier serving. 2. Grease the pan with butter, including the bottom. Arrange the cherries in a single, even layer. 3. Place the whole eggs in a bowl and mix them with the salt, sugar, and vanilla extract. 4. Add the flour and mix until incorporated. Gradually pour in the milk while continuing to mix until you obtain a smooth batter. 5. The batter should have a consistency similar to pancake batter. If there are lumps of flour, mix a little more before pouring it into the pan. 6. Pour the batter over the cherries, ensuring they are evenly covered. 7. Place the pan in the preheated oven at 180 degrees Celsius. Bake the clafoutis for 30-35 minutes or until it passes the toothpick test. 8. Remove the pan from the oven and let the dessert cool for a few minutes. Then, transfer the cake to a plate and dust it with powdered sugar before serving. Why I make this recipe often I like it because it has a simple preparation and uses common ingredients. There is no need to prepare the fruits separately or make a cream; the cherries are placed directly in the pan, and the batter is mixed quickly. Additionally, the recipe is flexible regarding the fruits, as it can also be made with frozen cherries. It is a suitable dessert when you want something baked but don’t want to spend a lot of time in the kitchen. It is served simply, just with powdered sugar, without the need for additional toppings. Tips Use a well-buttered pan so that the cake can be removed more easily after baking. The cherries must be washed and pitted before being placed in the pan. If using frozen fruits, it is helpful to let them thaw beforehand to avoid excess liquid in the batter. Do not pour all the milk at once if you want to control the batter's consistency more easily. Adding it gradually allows it to blend more smoothly with the flour and eggs. The baking time is 30-35 minutes but may vary depending on the oven and the pan used. Check the cake with a toothpick towards the end of the interval. Let the clafoutis cool for a few minutes after removing it from the oven. It is easier to handle after this short cooling time. Substitutions Fresh cherries can be replaced with frozen cherries. The recipe source does not mention other fruits or ingredients for substitution, so for this version, it is better to keep the indicated quantities. Vanilla extract is used for flavor. If you choose not to use it, the recipe will still have the same structure, but the flavor will be simpler. Variations Clafoutis can be prepared with cherries with pits, as is commonly done in some French versions. However, the pitted version is more practical for serving and is the one used here. Another variation is to use frozen cherries instead of fresh ones. The amount of fruit remains the same: 300 grams. For a different presentation, bake the dessert in a suitable cake pan without changing the proportions of the ingredients. The consistency of the batter should remain similar to that of pancake batter. Serving ideas Dust the clafoutis with powdered sugar just before serving. You can serve it after it has cooled for a few minutes or after it has completely cooled. It is suitable as a summer dessert due to the combination of the light batter and ripe cherries. It can be cut into slices or portioned directly from the pan, depending on the dish used. Frequently asked questions Can frozen cherries be used? Yes. The recipe is also suitable for frozen fruits. It is recommended to let them thaw before use, as they may release more liquid than fresh cherries. Do the cherries have to be pitted? No. The traditional version can be made with cherries with pits, but in this recipe, they are used pitted. This way, the dessert is easier to eat and portion. What should the batter be like? The batter should be smooth and have a consistency similar to pancake batter. The milk is added gradually after the flour so that the mixture blends more easily. How do I know when it is baked? After 30-35 minutes, check the cake with a toothpick. If it comes out clean, the clafoutis can be removed from the oven. When is the powdered sugar added? The powdered sugar is sprinkled after baking, after the cake has been removed from the oven and allowed to cool for a few minutes. Nutritional values The values below are estimates and depend on the size of the eggs, the type of milk, and the actual amount of sugar and flour used. For a serving size of 6 slices, one slice has approximately: 170 kcal 28 g carbohydrates 7 g protein 6 g fat The total amount for the recipe is estimated at approximately 1,000-1,050 kcal, without separately calculating the powdered sugar used at the end. The values are indicative and do not represent an exact nutritional calculation. Storage and reheating Clafoutis is best enjoyed fresh after it has cooled. If there are leftovers, store them in the refrigerator, covered, and consume them shortly. The texture may change after refrigeration, as the dessert contains milk, eggs, and fruits. It can be served cold or left at room temperature for a short while before serving. If you want to reheat it, do so gently, in portions, without leaving it too long, to avoid drying out the batter.

Cherry Clafoutis

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