Cherry Clafoutis

cherry clafoutis

This recipe is a classic dessert that I am reproducing from the pages of my first cookbook, “Travels with my Tummy”. It was one of my favourite discoveries in researching traditional French country desserts. The original recipe says to use “black cherries” which means dark fruit, but not sour cherries. It’s a lovely dessert and a decadent brunch treat with a bit of thick yogurt 🙂

500 g/2 cups black cherries

100 g/2/5 cup flour

125 g/ 1/2 cup fine sugar (fruit sugar, NOT icing sugar – regular white sugar will work if need be)

4 eggs, the fresher the better

5 mL/1 tsp vanilla extract

250 g/1 cup milk

37 mL/2-1/2 tbsp butter, melted and cooled slightly

pinch of salt

10 mL/2 tsp sugar mixed with 1 mL/1/4 tsp cinnamon for dusting

Wash and de-stem the cherries. Pit them if desired. (The original recipe says not to pit them, as leaving the pits in adds to the flavour.)

In a large bowl or your electric mixer, beat the eggs till frothy. Add the sugar and salt and beat again. Gradually add the flour while still beating, to avoid lumps. Add melted butter and mix. Lastly, stir in the milk.

Butter a baking dish (shallow preferably, but casserole type will do). Pour in cherries, then pour batter over fruit.

Bake at 190 C/375 F for 45 minutes. Upon removing from oven, sprinkle cinnamon sugar over top. Serve lukewarm if possible.

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