Can you use a blender for the clafoutis batter?

Yes, you can use a blender or an electric mixer to mix all the ingredients.

Can you make clafoutis in advance?

Make the clafoutis batter, cover with a plastic film and let it rest overnight. The next day, bake the dessert as directed. You can also bake cherry clafoutis one day in advance and refrigerate till serving.

Can you replace cherries to make clafoutis?

Use pitted apricots, raspberry, blackberry, pears, or apples instead of cherries. Try to avoid nectarines, peaches, fresh plums since they are too juicy for this kind of custard.

Cherry Clafoutis (Clafoutis aux Cerises)

Name: Cherry Clafoutis (Clafoutis aux Cerises)
Total time: 45 min
Yield: 10
Cuisine: French
Ingredients: 15.8 oz. (450 g) cherries; 4 eggs; 2/3 cup + 10 teaspoons (110 g) flour; 1/3 cup + 1 tablespoons (90 g) granulated sugar; 2 cups + 5 1/2 teaspoons (500 ml) heavy cream; 1/2 cup + 2 tablespoons (150 ml ) whole milk; 1 tablespoon vanilla sugar; 1 pinch of salt; 2 tablespoons rum; powdered (icing) sugar; cherry jam

Cherry Clafoutis (Clafoutis aux Cerises)

Ready cherry French dessert clafoutis served in individual dishes on a striped kitchen towel

★★★★★

5 from 23 reviews

Follow this cherry clafoutis recipe to make the easiest summer French dessert in under 45 minutes. This fancy-sounding and fancy-looking custard is perfectly served as a dessert or as a sumptuous breakfast. You need to try this simple recipe!

Total Time: 45 minutes
Yield: 10 1x
Category: Custards
Method: Baking
Cuisine: French

Ingredients

Scale

For the batter:

15.8 oz. (450 g) cherries
4 eggs
2/3 cup + 10 teaspoons (110 g) flour
1/3 cup + 1 tablespoons (90 g) granulated sugar
2 cups + 5 1/2 teaspoons (500 ml) heavy cream
1/2 cup + 2 tablespoons (150 ml ) whole milk
1 tablespoon vanilla sugar
1 pinch of salt
2 tablespoons rum

For the decoration:

powdered (icing) sugar
cherry jam

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Instructions

Preheat the oven to 420 F/215 C. To make the batter, in a bowl, place eggs, salt, vanilla sugar, granulated sugar, and flour, and whisk 5 minutes, using a hand whisk. Add rum, whole milk, heavy cream, and mix everything a few minutes. Pour the batter to the bottom of an oblong baking dish up to 1 to 2 cm (do not grease the pan) and bake for 15 minutes.
Take the dish out of the oven and place it in the freezer for 5 minutes. Add a new layer of the remaining batter and arrange unpitted cherries with shortened tails. Bake for 10 to 15 minutes while watching.
Decorate ready clafoutis with cherries dipped in a cherry jam. Sprinkle with powdered (icing) sugar.

Notes

Make the clafoutis in an iron skillet, fluted pie dish, or individual square ramekins.
Replace rum with kirsch (cherry brandy), other fruit brandy, or vanilla extract if you serve the dish to kids.
Pit cherries if you want, primarily if you serve the dish to small kids. However, take into consideration that the color of pitted cherries would bleed into the custard.
Rest the batter for at least 30 to 60 minutes, better overnight, in the fridge. This step allows protein in the flour to chill out and relax; although, this step is optional.

Nutrition

Calories: 345
Sugar: 10.9 g
Sodium: 74 mg
Fat: 21.2 g
Saturated Fat: 12.5 g
Carbohydrates: 33.1 g
Fiber: 0.6 g
Protein: 5.1 g
Cholesterol: 136 mg

Keywords: cherry clafoutis, cherry clafoutis recipe, French cherry dessert, easy clafoutis recipe, clafoutis aux cerises

Find it online: https://www.bakinglikeachef.com/cherry-clafoutis-christophe-felder/