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BETH’S CHERRY CLAFOUTIS RECIPE (Clafoutis aux cerises)
Serves 8
INGREDIENTS:
1 ¼ (300 ml) cup milk
¾ cup (90 g) flour
¾ cup (180 ml) heavy cream
2 eggs
2 egg yolks
½ cup of sugar
2 tbsp Kirsch
1 tsp (5 ml) vanilla
¼ tsp (1.25 ml) salt
2 cups (300 g) pitted cherries
METHOD:
Preheat oven to 350F (176C).
In a large bowl whisk together the flour and milk until smooth. Add heavy cream, and eggs, whisk to combine.
Add sugar, kirsch, vanilla and salt, whisk to combine.
Place pitted cherries in a single layer in the bottom of a greased 9” skillet or oven safe casserole dish. Pour batter over cherries.
Bake for 35-40 mins until puffed and golden brown.
Allow to cool. Refrigerate until ready to serve.
To serve dust clafoutis with powdered sugar and serve with homemade whipped cream.
HOMEMADE WHIPPED CREAM
Serves 8
Ingredients:
2 cups (475 ml) heavy cream
2 tbsp (13 g) powdered sugar/icing sugar
1 tsp (5 ml) vanilla extract
METHOD:
Combine all ingredients and whip with an electric mixer until soft peaks form
source
Leslie Palacio Parra
May 4, 2016 at 4:46 pm
best cooker ever
Nina Mohadjer
May 4, 2016 at 4:46 pm
I would love to have you as a good friend Beth… I feel one could always come by your home and you would have the best food. :-)
Debbie Schneider
May 4, 2016 at 4:46 pm
Beth, I love your recipes! I was wondering where you bought those pretty glass fluted bowls you use when you are preparing a recipe. I covet them and I need a stack if them in my cabinet. 🙂
Thanks!
Joe Ruggiero
May 4, 2016 at 4:46 pm
Thanks for taking pits out. I almost broke my crown on one. Just saying!
Torcello11
May 4, 2016 at 4:46 pm
Can I use frozen pitten cherries instead of fresh?
watermelonbear
May 4, 2016 at 4:46 pm
Wow, I've never heard of this dessert before! It looks delicious and easy! 🙂 I like how I've learned about so many great French desserts on your channel. Hope we can continue to see more.
Cooking Lessons for Dad
May 4, 2016 at 4:46 pm
I am glad to learn how to pronounce "Clafoutis'! I need to get a cherry pitter. That cherry clafoutis looks so delicious! Thanks!
Shida Ladani
May 4, 2016 at 4:46 pm
Hi Beth, can I use fresh blueberries instead of cherries?
Muthanna Q
May 4, 2016 at 4:46 pm
What is the name of the sound track you played at the end of your video?
Raushan Muserova
May 4, 2016 at 4:46 pm
Beth, could I use frozen cherries in this recipe?
anmriey
May 4, 2016 at 4:46 pm
I just bought a box of cherries yesterday! Making this right now!
SweetTreats
May 4, 2016 at 4:46 pm
I love how beautifully filmed all your videos are! Your desserts always look so tasty! :D
Hunnie B
May 4, 2016 at 4:46 pm
Awesome dessert Beth……anything with cherries, I'm in !
annymouz
May 4, 2016 at 4:46 pm
Looks yum and easy :D
cbsusieq
May 4, 2016 at 4:46 pm
Can you use frozen cherries?
Ophély Chapuis
May 4, 2016 at 4:46 pm
Hi Beth! I was wondering if you used Fleur d'oranger (Orange blossom extract) sometimes? We use it in Provence, it is easy to find here (I can send some if you can't find any)
Aksha Fazal
May 4, 2016 at 4:46 pm
Hello Beth,
I'm your biggest fan and domestic geeks either. I get goose bumps when ever I get your notifications. Your videos and recipes are awesome. Love the way you talk. I wish I could come to US and meet you. Cause you are my role model of cooking. You are the best.
And we don't have heavy cream in our country. Can I use fresh cream instead or do I have to use anything else? Let me know.
And you gotta do a kitchen tour. I would love to see your work space and your neat things.
Hugs,
Aksha
hargurl
May 4, 2016 at 4:46 pm
Ohh. Reminds me of a sweet quiche xD
LunaChai
May 4, 2016 at 4:46 pm
Could you share your fluffy pancakes recipe? Please ：）
Mrs H M Nathan
May 4, 2016 at 4:46 pm
This looks soo good. Your video's are better than some other cooking channels on YouTube. That's my opinion though. Your talented and i cant wait to make this
Donal Skehan
May 4, 2016 at 4:46 pm
I love classic desserts! No surprise this one has stood the test of time!
Lucy Geddes
May 4, 2016 at 4:46 pm
that looks so delicious, will have to try it!
Patricia G.G.
May 4, 2016 at 4:46 pm
Beth, thanks for the recipe! The other day, one friend of mine brought Cherry Clafoutis directly from France and it was delicious! Now i have your recipe !!!
Happy day!
Patricia.
misslechateau
May 4, 2016 at 4:46 pm
Oh yummy! J'adore!
Viony Tania
May 4, 2016 at 4:46 pm
i made a clafoutis tart before (using shortcrust pastry) and used jarred morello cherries 🙂 turned out pretty yummy since i love the buttery shortcrust pastry and yes, i agree for pitting the pits out from the cherry since the pits are poisonous when accidentally cracked/broken
MsScorpyscorp
May 4, 2016 at 4:46 pm
"Hello, Choking Hazard" ROFL.
Cecilia Ramirez L
May 4, 2016 at 4:46 pm
As a child, I liked to swallow the cherries with the pits, nothing bad ever happened, but my parents convince me that wasnt a good thing to do xD But I am sure that would not be pleasant to bite a hard cherry seed while you are eating a soft Clafoutis.
elbay2
May 4, 2016 at 4:46 pm
Bravo Madame, ça semble délicieux!
littomika
May 4, 2016 at 4:46 pm
I love your channel! Ive made so many of your recipes so far and my family and I love them <333 You make cooking seem a lot less intimidating for a beginner like me! Thank you so much <3
DeathAngleZoe
May 4, 2016 at 4:46 pm
This might be a little random, but I was wondering how you get your teeth to look so white and beautiful? 🙂
Genevieve Winston
May 4, 2016 at 4:46 pm
Wow that looks so good!