This is one of the quintessential French desserts and it’s actually quite easy to make. It’s basically a baked custard/batter with fruit.
Cherries are a traditional, but you can use other fruit like blueberries or apricots.
I use frozen cherries that I allowed to thaw. This is mainly because fresh cherries here in Ireland are really expensive, and because the frozen type usually have the stones removed. Purists argue that the cherry stones add an almond flavour, but I think this is nonsense.
If you have a blender you can make the batter in this or just use a bowl and whisk if you don’t. This should normally be cooked in a round pie dish and served in wedges. I didn’t have one, so my clafoutis is was probably a little deeper than the regular type. It also looks prettier cooked in a round dish but ho hum, you use what you have.
It’s usually served just warm or at room temperature. It’s traditionally served with whipped cream, but ice cream is also delicious.
For the fruit
450 Grams Cherries (fresh or frozen)
3 Tbsp Caster sugar
For the batter
100 Grams Caster sugar (plus a little extra to coat the baking dish)
1/2 Tsp Salt
1 Tsp Vanilla extract
200 Mil Milk
150 Grams Plain flour
30 Grams Butter (melted and allowed to cool slightly, plus extra for greasing the dish)
- Cover the cherries with 3 Tbsp of sugar and allow to macerate for an hour
- Pre-heat your oven to 180 degrees (Celsius)
- Add the milk, salt, vanilla extract, and eggs to a blender and give a quick blitz
- Add the flour to the blender and whizz for 1 minute, before adding the cooled melted butter. Whiz for another 30 seconds
- Rub a knob of butter along the inside of your baking dish, and a couple of tablespoons of sugar to the dish and shake this around the dish so that it sticks to the butter. Discard any sugar that hasn’t stuck to the butter
- Spread your fruit across the base of the dish, and then gently pour over the custard
- Place in the oven and bake for 45 minutes. To check if the clafoutis is cooked, stick a knife in the centre of the dish and if it comes out clean the clafoutis is cooked. If it doesn’t give it another 5 minutes and check again