Name: Cherry Clafoutis
Prep time: 20 min
Yield: 12
Cuisine: French
Ingredients: 14 oz cherries (ripe); 2 eggs (large); 1 cup milk; 1 1/4 cups flour 0; 3/4 cup sugar (+ 2 tablespoons); 1 1/2 tablespoons vegetable oil; 2 tablespoons rum (amber); butter (a little, to grease the pan)

This dessert is a cherry clafoutis. Do you know it? I imagine so. 🙂

It’s a dessert of French origin I’ve often heard about and read several recipes over the years, one of which I had saved just in case I wanted to try it, but then… when the time came… I couldn’t find it! Last Sunday, after years of waiting, I finally made my first cherry clafoutis and discovered that it is delicious. 😀

It’s good right away, that is, tasted warm, but it’s also good later, eaten for breakfast the next day, and even the day after! In fact, I’ll tell you more, the second day it was perhaps even better than the day before. In short, it’s truly a real treat.

Considering that it is very easy to make, I definitely think this clafoutis is the classic dessert for me!

This first attempt was a bit of an adventure, hey don’t get me wrong, not because the dessert is difficult to make, quite the opposite! It’s a really easy recipe! But because I couldn’t, as I mentioned at the beginning, find the recipe that I knew was in my well-stocked kitchen library (so stocked that when I look for something, I can’t find it!). I wasted a lot of time flipping through books and notebooks, magazines, and clippings, I even looked at all the recipes I have in my old pre-blog Word file (do you remember? the one I told you about here), but nothing, I couldn’t find it.

In the end, I decided to rely on my memory and simply go with my instincts.

In the meantime… well, in the meantime, Loretta (hi Loretta!!) beat me to it and baked her clafoutis long before I did! What a figure I cut, Loretta! 😀 First, I throw down challenges and then I get lost along the way looking for a phantom recipe!

But not everything turned out for the worse, because in the end, this cherry clafoutis made a bit by memory and a bit by intuition turned out really well! Thanks also to the extraordinarily good cherries, really good ones, that are a gift from my friend Lucia, and…

Hey Lucia, how much longer will we be able to pick from your cherry tree? 😀😀

✺✺✺

Difficulty: Easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 12
Cooking methods: Oven
Cuisine: French
Seasonality: Spring, Summer

Ingredients

14 oz cherries (ripe)
2 eggs (large)
1 cup milk
1 1/4 cups flour 0
3/4 cup sugar (+ 2 tablespoons)
1 1/2 tablespoons vegetable oil
2 tablespoons rum (amber)
butter (a little, to grease the pan)

Tools

Cherry Pitter
Baking Dish glass

Steps

Pit the cherries using the specific tool.
👉 If you don’t have the tool, you can pit them using a skewer, or you can cut them in half: there is also a version of this dessert with chopped cherries.
Mix the cherries with two tablespoons of sugar and two tablespoons of rum and let them marinate for about twenty minutes (or longer, if desired).
In the meantime, prepare the batter: using an electric mixer, beat the whole eggs with the sugar, then add the milk, oil, and flour, continuing to mix at low speed, until you get a batter that is not too thick. It should resemble crepe batter, meaning it should be… “densely liquid,” that is, liquid but with a bit of thickness, you know what I mean, right? 😊
Butter a baking dish.
I used a Pyrex dish, the oval dish you see in the photos. I advise against using springform pans, as they need to hold a semi-liquid mixture.
Arrange the cherries, well flavored with sugar and rum, on the bottom of the dish.
Pour the batter over them until covered.
Bake in the oven at 340-355F for 30-35 minutes.
Depending on the width of the dish used, the dessert can come out taller or shorter, so I recommend taking that into account to adjust the baking time.
Don’t expect it to rise like a cake because it won’t, after all, it doesn’t contain yeast, it will just puff up a little during baking thanks to the eggs. Here’s a photo of the slice, I hope the texture of the dough is clear:
It has a creamy yet compact texture. In the end, it results in a spoon dessert but at the same time, it’s also a cake; you can eat it with a spoon or a small fork, but you can also hold the slice in your hand and eat it in bites, like I did as a true gourmand. 😊
How good is this cherry clafoutis!! Kristina, you told me!! and I confirm it!! Thanks for the support!
Thanks to all of you who followed “almost live” on my Facebook page the making of this delicious cherry clafoutis!
Enjoy!