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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
View Comments (31)
best cooker ever
Ohh. Reminds me of a sweet quiche xD
Could you share your fluffy pancakes recipe? Please ：）
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
I love classic desserts! No surprise this one has stood the test of time!
that looks so delicious, will have to try it!
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.
Oh yummy! J'adore!
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
"Hello, Choking Hazard" ROFL.