Cherry Clafoutis Recipe
This recipe for cherry clafoutis is one of the easiest French desserts you can ever make, simply perfect for cherry season and is absolutely amazing. A custard like base and lots of cherries on top, sprinkled with a bit of powdered sugar, it is best served warm either as a dessert or even for breakfast.
To print the recipe check the full recipe on my blog:
Makes about 6-8 servings
20 oz (600 g) fresh sweet cherries, stemmed and pitted
2 tbsp (30 g) butter, melted
1 cup (240 ml) milk
3/4 cup (100g) flour
1/4 tsp salt
1/2 cup (100 g) sugar
1/2 tsp almond extract (or 3 drops of almond essence)
1/2 tsp vanilla extract
1.Preheat the oven to 350F (180C). Grease a round 10 inch (26cm) baking dish with butter. Dust with about 2 tbsp of sugar.
2. Arrange the cherries in a single layer; set aside until you prepare the batter.
3. Mix eggs with remaining sugar and salt. Stir in flour. Add milk, vanilla extract, almond extract and mix well until well blended. Add melted butter and stir to combine. The result is similar to crepes mixture.
4. Pour the mixture over the cherries.
5. Bake for about 40-45 minutes until puffed and golden brown. Sprinkle with powdered sugar before serving. Serve warm or chilled.
Classic Cherry Clafoutis Recipe
This cherry clafoutis recipe is the perfect combination of elegant and comfort food combining fresh cherries cooked in a delicious flan.
Ingredients for this recipe:
• 3 cups pitted fresh dark cherries
• 1 cup + 3 tablespoons sugar
• 1 ¾ cup whole milk
• ¾ cup all-purpose flour
• 1 teaspoon sea salt
• 1 tablespoon vanilla extract
• 4 eggs
• 1 egg yolk
• 2 teaspoons unsalted butter
• powdered sugar for garnish
Prep time: 10 minutes
Cook Time: 40 minutes
1. Preheat the oven to 375°.
2. Rinse and pit the cherries and add them to a bowl along with 3 tablespoons of sugar and mix until coated. Set aside.
3. In a large bowl whisk together the milk, remaining 1 cup of sugar, flour, salt, vanilla, and eggs until completely combined and smooth.
4. Butter a 9”-10” glass tart dish.
5. Place the cherries flat into the tart pan and pour the batter over top and bake at 375° for 35 to 40 minutes or until browned around the edges, lightly browned on top and firm in the center.
6. Cool slightly on a rack at room temperature and garnish with powdered sugar and serve warm.
Make-Ahead: You can make this up to 1 day in advance and you can either serve it cold or warmed, just reheat slightly before serving.
How to Reheat: Since this recipe is classically eaten warmed, wrap the clafoutis in foil and bake at 350° for 6-8 minutes or until just warm.
How to Store: Cover with plastic and keep in the refrigerator for up to 3 days. This does not freeze well.
You do not have to toss the cherries in sugar if they are sweet enough, however if they are on the tart side then it is recommended.
If you wanted to greatly enhance the flavor of this recipe you could sub the vanilla extract for vanilla bean seeds.
You can bake this in a glass or ceramic coated tart dish, a cast iron skillet or a casserole style dish.
Make sure while whisking the batter that it is completely smooth. If you can’t get it this way blend in the blender for 20 seconds on high speed.
Cherry Clafoutis Recipe - How to Make A French Clafoutis
Join my online French cooking classes ????????: this video recipe is a tutorial that will show you how to make a cherry clafoutis from scratch. the French cherry clafoutis is a versatile dish that is easy to make and always taste great, you can use other fruits for something different if you like. but the cherry version is really the French original dessert. today I am making a Clafoutis using cute individual dishes to make Baby cherry Clafoutis.
Ingredients to serve 4:
for the cherry marinade:
450 grams of Good quality black Cherries
3 tablespoons of sugar
3 tablespoon of cherry liquor or cherry brandy
For the clafoutis batter:
50 grams of caster sugar
2 full eggs + 1 egg yolk
200 ml of milk
100 ml of double cream (heavy cream)
1 tablespoon of melted butter (melt the butter until its has a light brown color)
a pinch of salt
a generous table spoon of plain flour
a few drops of vanilla extract or a fresh vanilla bean (split open and seeds removed and added to the mix)
to coat the dishes:
a few spoons of caster sugar
2 tablespoon of butter
for conversion :
French Cherry Clafoutis Recipe: Most popular fruit dessert In France. (Clafoutis aux Cerises, ASMR)
Hi, everyone. :) Today we'll show you how to make one of France's most popular dessert: Cherry Clafoutis. It combines fresh cherries in a rich, dense custard. Easy to make and great served in warm.
Clafoutis is a rustic French dessert from Limousin, where is best known for its sweet black cherries. Traditional clafoutis is made with cherries that still keep the pits. Because the pits have some almond flavor, but it’s not easy to eat, so it’s why we use pitted cherries and add almond flour.
Cherry clafoutis is sort of a thin custard-like batter baked in a buttered dish. Of course, other fruits like peaches, plums, blueberries can also work well in this dessert. This recipe is easy to make at home for beginner, hope you guys like it. Enjoy. :)
This is an #ASMR ver, you can check out the other v er that with BGM and Voices in Chinese if you like:
French Cherry Clafoutis Recipe
☞ Yield: 2 servings, two of 4 inch (10cm) baking mold
☞ For Marinate
cherries 12-14, about 180-200g, washed and pitted
powdered sugar 20g
lemon juice 10ml
☞ For Batter
powdered sugar 45g
almond flour 30g
all-purpose flour 20g
whole milk 50ml
vanilla extract 10g
1 pinch of salt
melted butter 5g
1. Add cherries into a bowl, then fill the water. Allow to soak for 5-10 mins.
2. Gently to wash cherries. Remove the stem. Then rinse and dry them with paper towels or tea towel.
3. Place a cherry in the cherry pitter, the top face up. Squeeze your hand and the pitting hammer will come down on the top of the cherry, pushing the pit out of the bottom of the cherry.
4. Marinate the pitted cherries with the powdered sugar and the lemon juice for 30 mins
5. In a large bowl, add eggs and salt. Then sift powdered sugar, almond flour and flour. Whisk together until combined.
6. Pour milk, melted butter and vanilla extract. Whisk until totally smooth.
7. Meanwhile, grease the baking mold with the softened butter, then sprinkle over the sugar.
8. Place marinated cherries around the base of the mold, then pour batter over the cherries.
9. Preheat the oven to 180°C, and bake for 35~40 minutes or until lightly browned.
10. Remove from oven to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.
11. Dust with powdered sugar. Serve.
Pear Clafoutis - Food Wishes
Learn how to make a Pear Clafoutis recipe! This rustic French recipe usually features cherries, but is great made with any kind of seasonal fruit, such as pears. This recipe is as simple, as it is adaptable, and if you’re watching your waistline, there’s no crust. You won’t miss it. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this delicious Pear Clafoutis recipe!
You can also find my content on Allrecipes:
How To Make Cherry Clafoutis • Tasty
Learn the easiest way to pit your cherries ???? and make a delicious and easy cherry clafoutis perfect for your summer dinner party dessert!
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Clafoutis is beautiful. The perfect blend between cake and custard that complements any sweet filling/topping you throw at it. I really wish I had some good coffee or caramel ice cream for this one, but maybe I whip that up in my next video! Let me know what you thought about this recipe in the comments below!
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1/2 cup flour
1 cup milk
1/4 cup sugar
2 whole eggs
3 tbsp butter (melted)
1 tbsp vanilla paste
Cherry Clafoutis Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cherry Clafoutis. A Cherry Clafoutis is made by covering sweet cherries with a pancake-like batter and then baking it in a hot oven until the batter has set with nicely browned, and slightly puffed edges. The clafoutis should be served immediately, while it is still warm, with a dusting of confectioner's (powdered or icing) sugar.
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Surprise guests with a summer dessert that’s not the expected crumble or pie — make a cherry clafoutis: a rich custard studded with ripe, sweet cherries, and dusted with powdered sugar. French desserts may seem intimidating, but clafoutis (pronounced “cla-foo-tee”) couldn’t be easier. You don’t even have to do any mixing, because you can whip up the batter right in the blender.
Traditional cherry clafoutis | Video recipe
Bake a classic French dessert right in your own kitchen with this foolproof clafoutis recipe. Watch the video to see how easy it is and find the full recipe here:
Clafoutis is made with lots of different fruits nowadays, but the cherry clafoutis remains the classic. Traditionally the stones are left in the cherries, but you can choose to remove them, if liked. Serve as is with a light dusting of icing sugar, or with a drizzle of custard or cream.
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Clafoutis- A very easy french dessert
Clafoutis is almost like a cross between cake and custard. You can use this batter to make pancakes too. For my recipe I have used blueberries, you can use any fruits of your choice.
Classic Cherry Clafoutis | Food Channel L - A New Recipe Every Day!
Classic baked French dessert! I love to make it when the cherry season comes, because it is very delicious and quite easy to make!
Food channel L - a new recipe every day! Everyday ideas for delicious and homemade food!
Ingredients for about 8 servings:
500 g pitted fresh cherries
100 all-purpose flour
150 g sugar
400 ml milk
40 g melted butter
30 ml brandy
1 tsp vanilla sugar
Powdered sugar for dusting
Beth's Cherry Clafoutis Recipe | ENTERTAINING WITH BETH
Learn how to make my cherry clafoutis recipe. A great French dessert for summer entertaining.
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CLICK HERE FOR SHRIMP ROLL VIDEO:
CLICK HERE FOR CHERRY PITTER:
MORE GREAT SUMMER DESSERTS!
Coconut Ice Cream Baskets
Ultimate Peach Cobbler
Chocolate Chunk Ice Cream
Peach,Nectarine, Blackberry Crumble
BETH'S CHERRY CLAFOUTIS RECIPE (Clafoutis aux cerises)
1 ¼ (300 ml) cup milk
¾ cup (90 g) flour
¾ cup (180 ml) heavy cream
2 egg yolks
½ cup of sugar
2 tbsp Kirsch
1 tsp (5 ml) vanilla
¼ tsp (1.25 ml) salt
2 cups (300 g) pitted cherries
Preheat oven to 350F (176C).
In a large bowl whisk together the flour and milk until smooth. Add heavy cream, and eggs, whisk to combine.
Add sugar, kirsch, vanilla and salt, whisk to combine.
Place pitted cherries in a single layer in the bottom of a greased 9” skillet or oven safe casserole dish. Pour batter over cherries.
Bake for 35-40 mins until puffed and golden brown.
Allow to cool. Refrigerate until ready to serve.
To serve dust clafoutis with powdered sugar and serve with homemade whipped cream.
HOMEMADE WHIPPED CREAM
2 cups (475 ml) heavy cream
2 tbsp (13 g) powdered sugar/icing sugar
1 tsp (5 ml) vanilla extract
Combine all ingredients and whip with an electric mixer until soft peaks form
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE!
Scrummy Summer Berry Clafoutis | Bryony Morganna
Whip up this twist on a Classic French dessert in no time at all.
Using Summer Berries for a sweet and tart kick in this delicious almond custard pudding creates a dish you keep going back to for another slice.
GET THE FULL RECIPE ON MY WEBSITE!
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There's nothing like fresh fruit complemented with simple ingredients and topped with whipped cream to make summer dreams memories. Try our Fresh-Fruit Clafouti - it's so easy! You can find this recipe, and others on our website, townandcountrymarket.com.
Recettes pour faire un clafoutis rapide aux cerises
Une recette de clafoutis à la cerise super facile ; même un enfant pourra le réaliser de A à Z !
Crédits Musique : Divertimento K131, Kevin MacLeod,
Strawberry Almond Clafoutis Dessert - Easy French Recipes
How to make the most versatile summer French Clafoutis (gluten free recipe with variations to the classic cherry baked custard for dessert, teatime or breakfast. PRINTABLE RECIPE:
Video edited by Jill's daughter
Music: Sicilienne by Gabriel Fauré
Harp Accompaniment: Karaoclassik (
Flute: Jill Colonna
275 g (10 oz) fresh strawberries washed, hulled & cut in 2 if big
4 medium organic eggs (or 3 large eggs)
1 organic egg yolk
70 g (2.5oz) sugar + 1 tbsp for the dish
170 g (6oz) single or pouring cream (I use half fat cream 12%)
50 g (1.75oz) ground almonds
1/2 tbsp Amaretto or Kirsch liqueur (or other liqueur, depending on fruit chosen) OPTIONAL
few drops vanilla powder/extract
15 g (0.5oz) butter for the dish
1 tbsp flaked almonds (optional, for topping)
- Preheat the oven to 180°C fan/ 200°C / 400°F (gas 6).
- Butter a gratin or pie dish and top with about a tablespoon of sugar, shaking the dish to spread it evenly. Lay the strawberries over the surface in one layer.
- In a bowl, whisk together the eggs, yolk, sugar, cream, ground almonds and extract.
- Pour this egg batter over the strawberries and if using, sprinkle over the flaked almonds.
- Bake in the oven for 30-40 minutes depending on your oven or until golden brown and cooked in the middle.
Set aside to cool. Either serve at room temperature or chill in the fridge until ready to serve and dust with icing sugar.
MORE CLAFOUTIS VARIATIONS: (Any more ideas? Share them in the comments below!)
- Raspberry & Lemon Verbena
- Blueberry & Lemon zest
- Apricot & Lavender
- Mirabelle Plum & Almond
- Don't forget the French classic Cherry Clafoutis!
- Savoury Clafoutis with Asparagus and Parmesan Sauce:
MORE OF JILL'S RECIPES:
© Jill Colonna 2020
Easy Cherry Clafoutis
A classic rustic French recipe combines sweet fresh cherries in a smooth and delicious pancake-like batter. It’s so simple to make!
FULL RECIPE ➜
How To Make A French Baked Dessert: Clafoutis by Chef Bernard
Nothing like grandma's recipe for a fabulous fresh fruit dessert. Chef Bernard shares his grandmother's delicious clafoutis, a French baked dessert, that'll remind you of being home with loved ones. Use seasonal fresh fruit and enjoy! See the video recipe. Get the print receipt at
Gluten-Free Mixed Berry Clafoutis: Star Anise Greek Yogurt
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Low-Carb Triple Berry Clafoutis
A traditional French clafouti is a quick dessert made with sweet batter and fresh fruit such as berries. This keto clafouti is the easiest summer pie you can make.
Full recipe is at:
Ingredients (makes 8 servings):
4 large eggs
1 cup coconut milk (240 ml / 8 fl oz)
¼ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
1 cup almond flour (100 g/ 3.5 oz)
½ tsp vanilla powder or 1-2 tsp unsweetened vanilla extract
⅛ tsp salt
2 tsp ghee or coconut oil for greasing
2 cups fresh or frozen berries: blackberries, raspberries and blueberries (300 g/ 10.6 oz)
1 tbsp powdered Erythritol or Swerve for dusting
Nutrition facts per serving:
Total carbs: 7.9 g
Net carbs: 4.9 g
Protein: 16.9 g
Fat: 16.5 g
Energy: 198 kcal (calories)
Carbs (10%) : Protein (14%) : Fat (76%)
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#keto #lowcarb #glutenfree
A Very Berry Clafoutis
*See written recipe below!*
01:04 Note on Ingredients
02:10 Frozen v. Fresh Fruit
04:52 Cooking the Clafoutis
Frozen fruit is under-the-radar “good value,” and you can take advantage of that. Picked at the peak of ripeness, and immediately frozen, it preserves the delicious flavours and textures of the fruit and at prices way cheaper than their fresh counterparts. Plus, frozen fruit is available the year-round, so it gives you access to great fruit ingredients both in and out of season.
Try this summer fruits version of Clafoutis, a homey, welcoming French dish that’s quick to prepare, and berry, berry satisfying!
Recipe | Summer Fruit Clafoutis
2 Tbs butter, melted (plus extra for greasing)
60g (½ cup ) plain flour
6 Tbs sugar (plus 1-2 Tbs for lining the baking dish)
Grated zest from ½ lemon
3 eggs, beaten
300ml milk (1 ¼ cups)
½ tsp vanilla extract
3 cups frozen soft fruit (e.g., blackberries, raspberries, red and black currants)
Optional: Icing sugar for dusting, and cream
1. Preheat the oven to 180°C / 350°F / gas-mark 4.
2. Grease the sides and bottom of a baking tin or dish with butter; add a heaping tablespoon of sugar and pat, shake and turn the baking tin or dish to evenly coat the bottom and sides with the sugar.
3. In a large bowl, whisk the flour, salt, remaining sugar and lemon zest until well combined; add the well beaten eggs and continue stirring until smooth.
4. While whisking, pour in the milk until the mixture resembles pancake batter.
5. Add the frozen (or thawed) fruit to the baking dish; pour the batter over the fruit and evenly distribute the fruit with a spoon, if needed.
6. Place the dish on a baking tray and bake for 35-40 minutes until edges are brown and puffy, and the centre is still a little wobbly.
Serve lukewarm, with cream and dust with icing sugar, if you fancy it.
STRAWBERRY CLAFOUTIS recipe + ORANGE SAUCE for dessert | FRENCH desserts EASY to make
Want easy and delicious? Me too! This is why this recipe never leaves my sight. It's so easy you will probably learn it by memory in no time. This french dessert is easy to make and the outcome is incredible. Ive paired this clafoutis batter with strawberries and the result was DELICIOSO (delicious) ! Since this batter is nicely sweetened and not overpowering it gives us room to create a delicious sauce. The orange sauce Ive prepared for this dessert creates an explosion of flavors together with the strawberries. You see? It's the perfect strawberry clafoutis. Its the perfect dessert!
Strawberry clafoutis recipe
9’’ deep dish
For the fruit
14 oz strawberries
For the batter
1/2 TBS unsalted butter
1 cup milk
2/3 cups ap flour
1/4 cup sugar
2 tsp vanilla
1/4 tsp salt
Serving: About 6 oz
1/2 cup orange juice
1 TBSP unsalted butter
1/4 cup sugar
1/8 tsp salt
1 tsp cornstarch
Small amount of water for cornstarch slurry (about 1- 1/2 TBS)
Banana cheesecake danish:
Strawberries in cream:
Raisin bran muffins:
Pear buckle cake:
Apple caramel turnovers:
Coconut cream pie:
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Cherry Clafoutis - Bruno Albouze - THE REAL DEAL
Chef Bruno: THE REAL DEAL Cooking show. Find your favorite recipes: Website
Clafoutis are a baked dessert with fruit. It is easy to make with the batter being more like that of a custard or pancake batter. Call it a custard cake if you like. It is an easy dessert to make and looks elegant as well. Make these as individual portions or a as a large one (as I did here) and serve with just a dusting of powdered sugar.
For detailed recipe and tips go to :
If you make it, leave a comment and let me know how it turned out.
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Clafoutis Aux Cerises (Cherry Clafoutis) - Recipe [Delicious Food Adventures]
A simple cherry clafoutis recipe.
3/4 cup flour
1/3 cup + 2 T. sugar
1 cup milk
pinch of salt
3/4 pound fresh (or canned) cherries*
*feel free to substitute with other fruit
Music courtesy of Audio Network
How to Make Clafoutis
LeGourmetTV Is Now Glen & Friends Cooking!
Here we go... Purist will scream that this is not clafoutis because I'm not using cherries. Well in France there are variations in what fruit is used from region to region, and there are even variations in what it is called - flan aux fruits or a flognarde.
This is something that is usually made after supper is eaten, and we are making tea. It's served hot from the oven, right from the pan I cook it in. If you like to present and serve on a platter go ahead.
This is one of the few places in my kitchen where I will use a non-stick pan.
• 3 tablespoons unsalted butter
• 1 can (8.25 ounces) fruit in syrup
• 1/4 cup all-purpose flour
• 3 large eggs
• 2 tablespoons sugar
• 1/4 cup sour cream or yoghourt
• 1 tablespoon confectioners' sugar
Pre-heat oven to 400ºF
• Melt the butter in an 8-inch nonstick skillet.
• Drain the fruit, reserving the syrup. You should have about 1/2 cup syrup.
• Whisk the syrup with the flour in a medium bowl. Add the eggs, sugar, sour cream (or yoghourt), and 1 tablespoon of the melted butter, mix until you have a smooth batter.
• Pour the batter into the butter remaining in the skillet and arrange the fruit on top.
• On the stovetop cook over high heat for about 2 minutes and then transfer it to the pre-heated oven.
• Bake for 18 to 20 minutes, or until lightly browned and puffy.
• Remove from the oven and sprinkle the confectioners' sugar on top. Cool to lukewarm.
• Cut into wedges, and serve.
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Almond-Pear Clafoutis | Garelick Farms
Find everything you need to make this Almond-Pear Clafoutis at a Price Chopper location near you! Find the store closest to you:
Cherry Clafoutis Recipe - CookingWithAlia - Episode 141
To print this recipe, click this link:
Welcome to my new kitchen in California! The first day I arrived to California, I went to check out a local farmers market - California is known for its amazing farmers market: fresh produce, fruits, vegetables, eggs, etc. you name it, you find it! The cherries and peaches I saw were phenomenal so I had to make one of my favorite recipe: the cherry clafoutis! It's a french dessert made, originally, with cherries suspended in a crepe-like batter. However, you can also make it using peaches, apricots, prunes, etc. So it's the perfect dessert to savor summer fruits!
Mixed berry clafoutis recipe
A really easy and versatile dessert from Bryn Williams.
Read the full, step by step guide at LoveFood.com:
L’AUTHENTIQUE RECETTE DU CLAFOUTIS AUX CERISES MOELLEUX???? Facile et Rapide! Deli Cuisine
C’est la saison des cerises???? Essaye cette recette authentique de clafoutis super moelleux. Un bon dessert à déguster en famille ou entre amis, très facile et rapide à réaliser????
***Petite correction: moule de 25cm
Abonne toi par là ➡️ sans oublier d'activer la cloche????
Mes Réseaux Sociaux:
400g de cerises
150g de farine
130g de sucre
1 sachet de sucre vanille (7g)
1 Pincée de sel
60ml de crème liquide entière
300ml de lait
#DeliCuisine #clafoutis #dessert