Clafoutis

Clafoutis is a very easy to prepare French dessert made with cherries arranged in a buttered dish and covered with a thick flan-like batter. An elegant dessert that is sure to impress your dinner guests.

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Clafoutis is pronounced, ​kla-FOO-tee.  It a delicately sweet dessert whose elegance should not distract from its ease. This recipe is made using frozen cherries making it possible to prepare any time of year. Fresh, pitted cherries or even blueberries, blackberries or raspberries can be substituted.

French Cooking Series

This recipe for clafoutis is the third in a three-part series made together with my granddaughter and two of her best friends. The girls had such a good time cooking, learning and laughing and even better time eating the meal they prepared. 

Links to the previous French dished we made are listed below.

All of the recipes are from a lovely cookbook by Claudine Pepin. Let’s Cook French, a Family Cookbook includes recipes easy enough for kids yet delicious for family dinners and entertaining. I recommend the book and think it is a great gift-giving item that will be long enjoyed. You will also enjoy the illustrations by Jacques Pepin.

Let’s Cook French

Butter, eggs, flour, sugar, salt, cream, vanilla and cherries are what you need to make clafoutis.

Separate the egg yolks.

Beat together the two eggs and 2 egg yolks.

Combine the flour, sugar, and salt in medium mixing bowl. Add 3/4 cup (175 ml) of the cream to the dry mixture and whisk until smooth.

Add remaining cream and mix. Stir in the eggs, yolks, and vanilla. Whisk until smooth.

Pour the batter into the buttered pie dish and arrange cherries evenly in the batter.

Place the pie dish on an ovenproof tray.

Bake for approximately 40 minutes until puffy and golden brown on the edges.

Clafoutis

Serves 8
INGREDIENTS:

• 1 tablespoon unsalted butter
• 2 eggs
• 2 egg yolks
• 1/2 cup all-purpose flour
• 4 tablespoons sugar
• 1/4 teaspoon kosher salt
• 1 1/2 cups heavy cream, divided
• 1 teaspoon vanilla extract
• 8 ounces cherries, pitted, frozen

DIRECTIONS:
Preheat oven to 375 degrees. Coat a 9-inch glass pie pan with the butter.

Beat together the two eggs and 2 egg yolks.

Combine the flour, sugar, and salt in medium mixing bowl. Add 3/4 cup of the cream to the dry mixture and whisk until smooth.

Add remaining cream and mix. Stir in the eggs, yolks, and vanilla. Whisk until smooth.

Pour the batter into the buttered pie dish and arrange cherries evenly in the batter.

Place the pie dish on an ovenproof tray and bake for approximately 40 minutes until puffy and golden brown on the edges.

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