Cherry Clafoutis

Name: Cherry Clafoutis
Ingredients: 3 eggs 250 ml milk 1 pinch of salt 1 vanilla 4 tablespoons of sugar 8 tablespoons of flour 400 g cherries

Dessert - Cherry Clafoutis by Mariana B. - Recipia

Cherry clafoutis is easy to make and doesn't require kneading a dough. The cherries are placed directly in a greased dish, and then a simple mixture of eggs, milk, flour, and sugar is poured over them. After baking, the dessert is allowed to cool before being removed from the pan and dusted with powdered sugar. It's a recipe perfect for when fresh cherries are in season and can be served chilled. Quick Info Preparation time: not specified in the original recipe Baking time: 30-35 minutes Total time: approximately 30-35 minutes, plus time for ingredient preparation and cooling Servings: not specified Difficulty: easy Recipe type: summer dessert, cherry clafoutis Ingredients 3 eggs 250 ml milk 1 pinch of salt 1 vanilla 4 tablespoons sugar 8 tablespoons flour 400 g pitted cherries Butter for greasing the dish Powdered sugar for decoration Preparation Method 1. Preheat the oven to 180 degrees Celsius. Grease a tart dish with butter. 2. Wash the cherries, remove the pits, and let them drain well. Arrange them evenly in the prepared dish. 3. In a bowl, beat the eggs with a pinch of salt and sugar. Add the vanilla and mix. 4. Incorporate the flour, then gradually pour in the milk. Whisk until the mixture is smooth and free of lumps. 5. Pour the mixture over the cherries in the dish. There's no need to move the fruit after pouring the batter; just ensure they are evenly distributed beforehand. 6. Place the dish in the oven and bake the clafoutis for 30-35 minutes at 180 degrees. Check for doneness using a toothpick. 7. Allow the dessert to cool. Once it's no longer hot, transfer it to a serving platter and dust it with powdered sugar. The batter is more fluid than typical cake batter, so whisking helps achieve a smooth texture. Flour is added before the milk, and the milk is incorporated afterward to avoid lumps. Why I make this recipe often I love that it can be made in just one bowl and that the cherries remain the star ingredient. There's no need for a separate crust or pre-made cream. Once the fruit is prepared, the rest of the mixture comes together quickly. It's also a great summer dessert when cherries are fresh and flavorful. It’s served chilled, and the powdered sugar added at the end is just enough for decoration and a touch of sweetness on top. Tips Make sure the cherries are pitted before placing them in the dish. If they are very wet after washing, let them drain a bit to prevent excess water from getting into the batter. Mix well after adding the flour. Lumps form more easily if the ingredients are not incorporated evenly, and using a whisk helps achieve a smooth batter. Stick to the baking time of 30-35 minutes and check the dessert with a toothpick. Ovens can vary in baking, so the test is useful towards the end. The clafoutis should be allowed to cool before being removed from the dish. While it’s hot, the batter is softer and can break more easily. Substitutions The original recipe uses cherries, milk, eggs, flour, and sugar. Exact substitutions for these ingredients are not recommended, as changing them may alter the texture of the dessert. For a cherry clafoutis, keep the proportions given in the recipe. The ingredient "1 vanilla" is kept as in the original source, without a specified additional quantity. Variations The recipe label also includes the term "fruit clafoutis," but the version presented here is the one with 400 g of cherries. The fruit can only be changed if you want a different version, but the source does not specify quantities or times for other fruits. For the basic recipe, no additional ingredients are needed. The flavor comes from the cherries, and the simple mixture of eggs, milk, flour, and sugar binds the fruit into a baked dessert. Serving Ideas Serve the clafoutis after it has cooled and dust it with powdered sugar just before serving or after placing it on a platter. It can be portioned directly from the dish or removed whole onto a platter if it has cooled sufficiently. Being a summer dessert, it is best served chilled, as described in the original recipe. Frequently Asked Questions Are pitted cherries used? No. The cherries should be used without pits. They are arranged in the dish after being pitted. Can I prepare the batter without a whisk? The recipe indicates using a whisk, as it helps incorporate the flour and milk without lumps. It can also be mixed with another suitable tool, but it is important that the batter is smooth. How do I know when it’s done? The clafoutis is baked at 180 degrees for 30-35 minutes. At the end, do the toothpick test. If the toothpick does not indicate that the dessert is uncooked in the center, the dish can be removed from the oven. When should it be removed from the dish? After baking, let the clafoutis cool. Only then should it be transferred to a platter and dusted with powdered sugar. When hot, the batter is more fragile. Is it served warm or cold? In the original recipe, it is described as a cool summer dessert, and the final step involves cooling before serving. Therefore, it is served cold or at least chilled. Nutritional Values The values are approximate, as the recipe does not specify the number of servings, the exact weight of a tablespoon of flour, or the amount of vanilla and butter used for greasing the dish. For a portion calculated roughly from a clafoutis divided into 6 pieces, an estimate would be: Calories: approximately 220-260 kcal Protein: approximately 7-8 g Carbohydrates: approximately 35-40 g Fats: approximately 6-8 g Fiber: approximately 2 g Most of the carbohydrates come from flour, sugar, and cherries. Eggs and milk contribute to the protein content, and the amount of fat also depends on how much butter is used for greasing the dish. The powdered sugar added at the end is not included in this estimate, as no specific quantity is established. Storage and Reheating After cooling, the clafoutis can be stored in the refrigerator, covered, to prevent it from absorbing surrounding odors. The texture is best when cold, so reheating is not necessary. The original recipe does not include a reheating step. If you choose to serve it after it has been in the fridge, you can let it sit at room temperature for a bit before portioning. Remove it from the platter only after it has cooled sufficiently, then add the powdered sugar.

Cherry Clafoutis

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