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Josette’s Cherry Clafoutis

Josette's Cherry Clafoutis

Josette’s Cherry  Clafoutis Josette's Cherry Clafoutis

Preheat oven to 400F

1/2  pounds pitted Cherries
3/4  cup flour
2/3 cup  sugar
3 eggs
1 cup milk or light cream
1/3 cup melted butter
1 teaspoon powdered or brown sugar

In a bowl, mix flour and sugar, then eggs, then milk or cream.
Last, add the melted butter and finally the cherries.

Pour in a glass/Pyrex or Corning Ware style round 12″ pan and bake 35 to 40 minutes in preheated oven.  Lightly sprinkle with powdered or brown sugar when coming out of the oven.

Tips and comments…
This is a very traditional and very family style dessert which means there are likely many slight variations depending on who makes it.   For instance my version of the recipe calls for “pitted” cherries because to me it is by far the most convenient way to serve – and eat(!) –  this dessert.  But you may be interested to learn that the traditional recipe calls for cherries with pits…theoretically the pits give the cake a stronger taste, but I think that cooks simply lacked a convenient “cherry pitter” in the old days.

A Few Variations:
You may vary the amount of cherries slightly depending on your taste and/or the fruits’ availability.

Same thing can be said about the flour:  try it with 2/3 cup but then try another time with 1 full cup of flour.  The dessert will be a little thicker:  more of a “cake with cherries”  rather than a “cherry cake”!

Finally about the pan:  I use a round 12 inch glass type pie pan.  It makes 6 to 8 servings each about 2 inches thick.  You may also try a square deeper pan.

One last word:  Don’t try to unmold the cake to serve it!  It is not a real “cake” but a “dessert”!  Serve it right out of the pan, with a good spatula you’ll be able to dish out nice looking servings!

And, by the way, I personally like it better when still slightly warm!

Have fun with the recipe and enjoy the results.

Bon Appetit!