- Food: Cherry Clafoutis
- Writer: Lizzie Green
- Content-Type: Food Blog
Don’t let the fancy name fool you: cherry clafoutis is a surprisingly simple French dessert to create. And, most importantly, it’s delectable!
After a trip to the farmers market a few weeks ago, I made this cherry clafoutis dish for the first time. The start of the tart cherry season in the Midwest occurs on the verge of July and August.
Every year, it’s a time I look forward to. Because the season is so brief – about a month or two – I usually buy as many fresh cherries as I can.
I usually make crisps out of them or combine them into sorbet, but when I saw this clafoutis recipe in Diala Canelo’s new cookbook Diala’s Kitchen, I knew I had to try it.
Diana’s globally inspired, vegetable-forward meals have long been a favorite of mine. Each one has a unique story to tell, generally tied to a specific location.
Diala’s Kitchen contains recipes that will transport you from Melbourne to Florence to Toronto. You’ll enjoy Roasted Eggplant Tacos while walking the streets of Puebla, Mexico; you’ll travel to Greece while eating Zucchini and Quinoa Fritters, and you’ll sample the flavors of Venice with a Burrata and Grilled Nectarine Salad.
Diala’s Kitchen has been a delight to read this summer for me. Although I won’t be able to physically visit any of these locations, Diala’s wonderful writing, stunning photography, and delectable dishes will let me picture them.
Her story about this clafoutis dish takes place in Montreal, but you can prepare it anywhere as long as you have fresh ingredients on hand, as with all of Diala’s recipes.
Sweet cherries would be delicious, but I used tart cherries from the farmer’s market, which were also delicious. A creamy, almond-scented custard surrounds the luscious summer fruit.
This recipe may sound fancy with a name like “clafoutis,” but it’s quite simple to create. What’s more, it’s delectable! If cherries are in season where you are, this clafoutis is a great way to use them up.
Ingredients for Clafoutis
The following are the components needed to make Diala’s cherry clafoutis:
- Cherries! Although sweet cherries are often used in clafoutis, I like the flavor of sour cherries in this recipe. Choose whichever variety appears to be the best at the grocery store or farmers market, or if both varieties appear to be nice, choose your favorite.
- Eggs give the custard its airy and fluffy texture.
- For moisture and richness, use whole milk and butter.
- Greek yogurt — This isn’t a traditional clafoutis component, but it adds richness to the dish (as well as protein!).
- All-purpose flour — 1/2 cup is all you’ll need. It adds structure to the clafoutis without making them dry or dense.
- Sugar granules – for sweetness.
- Vanilla and almond extract – These extracts bring out the cherry taste and give the custard more depth.
- Lemon zest — for a burst of energy.
- And a little salt to bring out the flavors!
How to Make Clafoutis with Cherries?
Clafoutis may appear to be a complicated dessert, but it’s quite simple to create! This is what you must do:
To begin, combine the batter ingredients in a mixing bowl. Combine the eggs, sugar, milk, yogurt, vanilla, almond extract, flour, and salt in a large mixing bowl.
Whisk until everything is well combined. Then mix in the butter and lemon zest until everything is well blended. Wrap the batter in plastic wrap and place it in the refrigerator for 30 minutes.
While you’re waiting, here’s something to do… Butter eight ramekins and preheat the oven to 350 degrees.
After that, fill the ramekins and bake them! Distribute the batter evenly among the prepared ramekins, then top with a layer of pitted cherries.
Preheat the oven to 350°F and bake for 30-35 minutes, or until the center is just set and the rims are golden brown.
The next step is the most difficult: after removing the clafoutis from the oven, leave aside for 10 minutes to allow the custard to set.
Finally, eat something! If desired, sprinkle the cherry clafoutis with powdered sugar and garnish with sliced almonds and extra cherries. Enjoy!
|Time to Prepare: 10 minutes
30 minutes to cook
40 minutes of rest
This recipe for cherry clafoutis is a delectable summer dessert! Diala Canelo’s Kitchen recipe. With permission, this article has been reprinted.
- 3 eggs
- 1 cup whole milk
- ½ cup whole milk Greek yogurt
- ⅓ cup granulated sugar
- 1/4 cup melted butter
- ½ teaspoon sea salt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Zest of ½ lemon
- ½ cup all-purpose flour
- 1 cup pitted sweet cherries or tart cherries
- powdered sugar, for dusting
- Toasted sliced raw almonds, for serving
- Combine the eggs, milk, yogurt, granulated sugar, flour, salt, vanilla, and almond extract in a medium mixing dish. Whisk until everything is well combined. Stir in the melted butter and lemon zest until everything is well-mixed. Allow it to settle for 30 minutes after covering it with plastic wrap.
- Preheat the oven to 350 degrees Fahrenheit and grease eight 6-ounce ramekins.
- Fill the ramekins halfway with batter. On top of the batter, spread a layer of cherries.
- Bake for 30–35 minutes, or until the top is softly golden brown and the center is just set. Allow for a 10-minute rest before serving.
- Dust with powdered sugar and almonds before serving.