This cherry clafoutis recipe is so simple that we have included it as one of our easy recipes for kids. It could also go in the category for adults who want to eat something delicious for dessert but have next to no time.
Cherries are layered in a buttered baking dish and then covered in a vanilla scented custard. Absolutely divine when it is warm from the oven, you can also allow the custard to cool and become firm. It is even good for breakfast the next day!
By varying the fruit, this basic recipe can be used to make all sorts of clafoutis.
A clafoutis (claw foo tee) seems an appropriate name for this popular French preparation. It is an unusually clunky sounding French word and captures the unpretentious nature of the dish. The word may or may not derive from a word in patois that means to nail in. Some people speculate that the cherries look like nails that have been hammered into the custard.
The cherry clafoutis recipe though is probably the most popular version. Normally the fruit is not pitted for this dessert. It is said that the pits add extra flavor, which provides a most perfect excuse for avoiding the chore of pitting. Do always remember though to tell people about the pits before they take a bite!
Preheat the oven to 350°F (180°C). Use the soft butter to generously grease a 10 inch diameter tart or cake pan.
Wash and dry the cherries and remove the stems. There is no need to pit the cherries, although you can if you wish. The pits are said to add extra flavor to the dish.
Evenly distribute the cherries in the buttered pan.
Place the two tablespoons of butter in a small dish that can go in the microwave. Cover with a piece of paper towel in case it explodes. Microwave on high for about 30 seconds - just enough to melt the butter.
Whisk together the flour, sugar, and salt in a mixing bowl. Whisk in the milk. Whisk in the eggs, melted butter and vanilla extract. Pour this batter on top of the cherries.
Place the pan in the preheated oven and bake for 45 minutes or until the custard is cooked through.
Serve warm or cold.
Substitutes and Additions
Use an equivalent amount of blueberries, raspberries, blackberries, or sliced peaches, plums, or apricots.
You can add two teaspoons of baking powder to the flour, sugar and salt. This will give your clafoutis a little rise and result in a more puffy custard.
For a little extra flavor, a teaspoon of cinnamon can also be added in with the flour, sugar and salt.
If this cherry clafoutis recipe isn't quite what you had in mind, do have a look at these French Fruit Dessert Recipes.