Cherry Clafoutis

Cherry clafoutis is quick to prepare and doesn’t require a complicated batter. The cherries are placed directly in a greased dish, and a simple mixture of milk, eggs, sugar, vanilla, and flour is poured over them. In the oven, the mixture sets and takes on the appearance of a lightly browned pudding at the edges. It can be served warm or cold, after being allowed to cool and then stored in the refrigerator. Quick Info Total Time: not specified in the basic recipe Preparation Time: quick, with no exact duration mentioned Baking Time: approximately 30 minutes Servings: the number of servings is not specified; portion as desired Difficulty: easy Recipe Type: fruit dessert, suitable for serving warm or cold Ingredients 300 g cherries 300 ml milk 100 g sugar 100 g flour 4 eggs vanilla extract butter, for greasing the dish powdered sugar, for decoration The cherries should be washed and pitted. Butter is necessary for greasing a regular dish; if using a silicone mold, this step can be skipped. The amount of butter for greasing and the amount of powdered sugar are not specified in the original recipe, so use as needed. Preparation Method 1. Prepare the dish and cherries Grease the dish generously with butter, paying extra attention to the bottom and edges. If using a silicone mold, greasing is not necessary. Wash the cherries, remove the pits, and arrange them in the dish in as even a layer as possible. There’s no need to mix them with the batter beforehand. 2. Prepare the mixture In a large bowl, combine the milk, eggs, sugar, and vanilla extract. Mix until the ingredients are well combined and the sugar is evenly distributed. Add the flour and gently incorporate it. The final mixture should be smooth, with no visible lumps. There’s no need for a complicated batter; the clafoutis has a simple composition, similar to that of a pudding. 3. Pour the batter over the cherries Pour the prepared mixture directly into the dish over the cherries. Try to distribute it as evenly as possible so that the fruits are spread throughout the dessert. 4. Bake the clafoutis Place the dish in the preheated oven. The recipe does not specify the oven temperature, so this should not be estimated or added. Bake the clafoutis for about 30 minutes, until the edges are browned. Check the center with a toothpick. If it comes out clean, the dessert is ready. If there are signs of wet mixture, it needs more baking, without removing the dish until the center is set. 5. Let it cool and serve Allow the clafoutis to cool in the dish. Once cooled, invert it onto a platter and dust with powdered sugar. Chill it, then slice. It can be enjoyed warm or cold, depending on preference. For easier slicing, it’s helpful to let it cool before inverting. Why I make this recipe often It’s a practical dessert when you have cherries and want to use them in a simple cake. The mixture comes together in one bowl, and the fruits require no complicated preparation aside from washing and pitting. Clafoutis doesn’t involve a yeast dough or layers, and the baking time is about 30 minutes. I also appreciate that it can be served in two ways: warm, right after it has cooled sufficiently, or cold, after being in the refrigerator. Additionally, the same method can be used with other fruits mentioned in the basic recipe, such as sour cherries, peaches, or apricots. Tips and Variations Tips Grease the dish generously with butter if it’s not silicone. The clafoutis has a soft composition, and greasing helps it release when inverted onto the platter. Pit the cherries before placing them in the dish. This matters for both serving and the texture of the dessert. Gently mix in the flour after adding it to the milk, eggs, and sugar. The goal is to achieve a smooth mixture, not to prepare a dough that needs kneading. Don’t rely solely on the browning of the edges. Check the center with a toothpick, as it sets more slowly than the edges. Allow the dessert to cool in the dish before inverting. When it’s very hot, the mixture is softer and may be harder to release. Substitutions Cherries can be replaced with sour cherries, peaches, or apricots, as the recipe states it can be made with various types of fruit. The specified amount for fruit is 300 g, and the substitution should be made in the same quantity. If using a silicone mold, you can skip the greasing with butter. For a regular dish, butter remains necessary according to the original method. Variations The sour cherry version maintains the same base of milk, eggs, sugar, flour, and vanilla. You can also use peaches or apricots, cut in a way that allows easy distribution in the dish. Fruits can be changed according to the season without altering the rest of the composition. It’s important to keep the base quantity and check the baking in the center, as fruits can have varying juice levels. Serving Ideas The clafoutis is dusted with powdered sugar after being inverted onto the platter. It can be served warm or cold, and after cooling, it can be refrigerated before slicing. If you choose to serve it cold, let it cool in the dish, invert it, dust it, and then slice. For the warm version, it’s consumed after being allowed to cool sufficiently. Frequently Asked Questions Can I use cherries with pits? No. Cherries must be washed and pitted before being placed in the dish. The recipe is designed for pitted fruit. Can I use a silicone mold? Yes. In the case of a silicone mold, the butter greasing step can be omitted. The cherries are placed directly in the mold, and then the mixture is poured over them. How do I know when it’s baked? The edges should be browned, and the center is checked using a toothpick. If it comes out clean, the clafoutis is ready. Checking the center is important, as that part remains soft longer. What other fruits can I use to make clafoutis? The recipe mentions sour cherries, peaches, and apricots as alternatives to cherries. The same base composition is maintained, and the fruits are prepared and placed in the dish before pouring the batter. Can it be served immediately after baking? Yes, the clafoutis is good warm. However, the recipe recommends letting it cool in the dish before inverting and also suggests keeping it chilled. For easier slicing, it’s preferable to cool it before serving. Nutritional Values The values below are estimates and refer to the composition made from the specified ingredient quantities. They do not include the butter used for greasing the dish and the powdered sugar, as these quantities are not mentioned. For the entire clafoutis: Calories: approximately 1,400-1,500 kcal Protein: approximately 45-50 g Carbohydrates: approximately 230-245 g Fats: approximately 28-32 g The amount per serving depends on the number of slices. If the dessert is divided into 6 servings, one serving would have approximately 235-250 kcal, 7-8 g protein, 38-41 g carbohydrates, and 5-6 g fat, not including the powdered sugar and butter for the dish. These values may vary based on the type of milk, egg size, and the amount of powdered sugar used at the end. Storage and Reheating After cooling, the clafoutis is stored in the refrigerator, according to the recipe. It can be sliced after being in the refrigerator and served cold. The dessert is good both warm and cold. The original recipe does not specify a method or temperature for reheating, so no exact time is indicated. If served warm, there’s no need to invert it immediately after baking; let it cool sufficiently in the dish first.

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