When I think about French desserts, my mind races to many combinations of flavors, textures, and pure indulgence.
Among them, traditional French cherry clafoutis stands out for its simplicity and delightful taste. You can serve it warm, dusted lightly with powdered sugar, alongside a scoop of vanilla ice cream or whipped cream.
I enjoy it with a cup of strong coffee, and let me tell you, they pair wonderfully! As someone who loves to explore flavors, I never miss the chance to whip up a clafoutis when cherries are in season.
What is Traditional French Cherry Clafoutis?
Clafoutis is more than just a fancy French dessert; it’s a beloved classic that hails from the Limousin region. This delightful treat combines fruit, traditionally cherries, with a batter that resembles a custard.
Its origins date back to the 19th century, when local ingredients and simple recipes created dishes that were as much about flavor as they were about community.
This dish is uncomplicated. It invites you into a world of nostalgic flavors, bringing those rustic kitchen vibes right into your home. The cherries, popping with sweetness, contrast beautifully with the soft, pillowy batter. Each bite transports you to a quaint French countryside, if only for a moment.
The Ingredients
To whip up this delectable clafoutis, you’ll need the following:
- 1 tbsp unsalted butter
- 1 tbsp pure vanilla extract
- 1/2 cup all-purpose flour
- 3 large eggs
- 1 tsp almond extract
- 1/2 tsp sea salt
- 1 tbsp cherry liqueur
- 1 1/4 cups whole milk (or 2% milk)
- 2/3 cup superfine sugar
- 3 cups fresh or frozen cherries, pitted
- 1 tbsp lemon zest
- Powdered sugar, for dusting
As a registered dietitian, I appreciate that this recipe uses natural ingredients and allows the fruit to shine.
How to Make Traditional French Cherry Clafoutis
Before we dive into the preparation, let me say that making clafoutis is surprisingly easy. You don’t need any fancy skills—just a love for good food! Now, let’s jump into the step-by-step directions.
Step 1: Prepare the Cherries
First, start with your cherries. If using fresh cherries, wash them well, pit them, and slice them in half if desired.
If you’re using frozen cherries, you only need to thaw and drain them. Placing them in a buttered baking dish helps to create a lovely base for the clafoutis.
Step 2: Make the Batter
In a mixing bowl, combine the flour and sugar. Whisk until well integrated. Now crack in the eggs, vanilla extract, and almond extract. Whisk this all together until smooth.
Gradually pour in the milk, mixing until you achieve a creamy consistency. If you fancy a bit of a kick, go ahead and add that cherry liqueur. Trust me, it elevates the flavor!
Step 3: Combine and Pour
At this point, sprinkle the sea salt and the lemon zest into your mixture. Give it a gentle stir to combine everything evenly. Now, pour this luscious batter over the layer of cherries you prepared in your baking dish.
Step 4: Bake
Pop your dish into a preheated oven set at 350°F (175°C). You’ll want to bake it for about 35 to 40 minutes, or until the clafoutis has puffed and turned golden brown.
The surface should look slightly firm to the touch, and a toothpick inserted into the center should come out clean.
Step 5: Cool and Serve
Once baked, pull your clafoutis out of the oven and allow it to cool for about 10 minutes. Dust with powdered sugar right before you’re ready to serve. The aroma will fill your kitchen with an irresistible scent!
Notes
Here are some tips and tricks to keep in mind while making clafoutis:
- Fresh vs. Frozen Cherries: Fresh cherries yield the best flavor, but frozen cherries work well when fresh ones are out of season. Just make sure they’re thawed and pitted.
- Superfine Sugar: This sugar dissolves easily in the batter, giving you a smooth texture. If you can’t find it, just pulse regular granulated sugar in a food processor for a few seconds.
- Batter Consistency: Aim for a pancake batter-like consistency. If it’s too thick, add a bit more milk.
- Serving: Clafoutis is best served warm, but it can also be enjoyed at room temperature. Don’t leave it too long in the fridge as it’s best fresh.
- Flavor Variations: Try adding a hint of orange zest or using other berries for a twist on the classic recipe.
Storage Tips
- Cool Down: Always let the clafoutis cool completely before storing.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat: You can reheat it in the oven at a low temperature for best results.
Serving Suggestions
Here are some ideas that can elevate your clafoutis experience:
- Top with Whipped Cream: A dollop of freshly whipped cream adds a light, creamy touch that complements the fruit.
- Serve with Ice Cream: Vanilla or almond ice cream makes this dessert indulgent and adds richness to the dish.
- Pair with Yogurt: A scoop of Greek yogurt can offer a tangy contrast, which balances the sweetness.
- Sprinkle with Nuts: Chopped almonds or pistachios add a crunchy texture and additional flavor.
- Accompany with Coffee: A hot cup of espresso next to your slice creates a delightful pairing, enhancing the enjoyment.
What Other Substitutes Can I Use in Traditional French Cherry Clafoutis?
There are several substitutions you can consider if you’re missing an ingredient:
- Almond Milk: This can replace whole milk for a dairy-free version without losing too much creaminess.
- Other Fruits: You can use diced peaches, plums, or berries. They all offer unique flavors that make your clafoutis distinct.
- Honey or Maple Syrup: Instead of white sugar, these can add a different sweetness and depth of flavor.
- Gluten-Free Flour: For those avoiding gluten, a 1:1 gluten-free flour blend works well in this recipe.
- Coconut Oil: Use this instead of butter for greasing the dish if you’re looking for a dairy-free option.
Traditional French Cherry Clafoutis Recipe
Equipment
- Oven
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp pure vanilla extract
- 1/2 cup all-purpose flour
- 3 large eggs
- 1 tsp almond extract
- 1/2 tsp sea salt
- 1 tbsp cherry liqueur
- 1 1/4 cups whole milk or 2% milk
- 2/3 cup superfine sugar
- 3 cups fresh or frozen cherries pitted
- 1 tbsp lemon zest
Instructions
- First, start with your cherries. If using fresh cherries, wash them well, pit them, and slice them in half if desired.
- If you’re using frozen cherries, you only need to thaw and drain them. Placing them in a buttered baking dish helps to create a lovely base for the clafoutis.
- In a mixing bowl, combine the flour and sugar. Whisk until well integrated. Now crack in the eggs, vanilla extract, and almond extract. Whisk this all together until smooth.
- Gradually pour in the milk, mixing until you achieve a creamy consistency. If you fancy a bit of a kick, go ahead and add that cherry liqueur. Trust me, it elevates the flavor!
- At this point, sprinkle the sea salt and the lemon zest into your mixture. Give it a gentle stir to combine everything evenly. Now, pour this luscious batter over the layer of cherries you prepared in your baking dish.
- Pop your dish into a preheated oven set at 350°F (175°C). You’ll want to bake it for about 35 to 40 minutes, or until the clafoutis has puffed and turned golden brown.
- The surface should look slightly firm to the touch, and a toothpick inserted into the center should come out clean.
- Once baked, pull your clafoutis out of the oven and allow it to cool for about 10 minutes. Dust with powdered sugar right before you’re ready to serve. The aroma will fill your kitchen with an irresistible scent!
Notes
- Fresh vs. Frozen Cherries: Fresh cherries yield the best flavor, but frozen cherries work well when fresh ones are out of season. Just make sure they’re thawed and pitted.
- Superfine Sugar: This sugar dissolves easily in the batter, giving you a smooth texture. If you can’t find it, just pulse regular granulated sugar in a food processor for a few seconds.
- Batter Consistency: Aim for a pancake batter-like consistency. If it’s too thick, add a bit more milk.
- Serving: Clafoutis is best served warm, but it can also be enjoyed at room temperature. Don’t leave it too long in the fridge as it’s best fresh.
- Flavor Variations: Try adding a hint of orange zest or using other berries for a twist on the classic recipe.
Nutrition
Frequently Asked Questions
Conclusion
Making a traditional French cherry clafoutis combines simplicity with exquisite flavors. It’s a reminder that some of the best dishes come from humble beginnings.
There’s something magical about the moment you pull a freshly baked clafoutis from the oven and puff out a cloud of powdered sugar over the top. It is sure to bring smiles around the table, whether you’re serving brunch or a comforting dessert.
I hope this journey into the delightful world of clafoutis inspires you to try it yourself! Embrace the process, and enjoy both the making and savoring of this lovely dish. Bon appétit!
