Clafoutis with cherries

Clafoutis with cherries

Clafoutis - French dessert that has both features of the pie and casseroles. Clafoutis is prepared as follows: fruit lay in a greased form, pour the liquid egg batter and baked. Classic Clafoutis prepared from fresh cherries with pits, however, is now more popular recipes that use fruit seedless (sometimes fresh, sometimes canned). Clafoutis is prepared not only in cherry, but also, for example, the cherry and / or other fruits. In the case of large fruits are ground.

How to prepare Clafoutis with cherries?


  • Cherry any grade - 400 g;
  • natural butter - 30-50 g;
  • Wheat flour - 100 g;
  • sugar (available as powder) - 150 g;
  • average milk fat content - 400 ml;
  • cherry liqueur - 2 tablespoons. spoons;
  • egg - 4 pcs.


Cherries will wash and gently remove the seeds. Form smazhem oil and put in her cherry (handy detachable form or silicone).

Vzobem eggs with the sugar using a halo or a mixer at low speed. Volem milk, liquor and add the sifted flour. Mix thoroughly to avoid lumps. Density test should be about like liquid sour cream.

Fill cherries in test form. Bake in the oven, preheated to 180-200 degrees C for about 35 minutes. Ready hot Clafoutis can sprinkle with powdered sugar or pour glaze.

To prepare the vanilla Clafoutis with cherries, it is only necessary to add to the dough 2 pinches of natural vanilla (or you can replace it with a cheaper vanilla sugar). In this embodiment, better use of the white cherry. Cherry liqueur replace lemon (or you can use rum, brandy).

To prepare the chocolate Clafoutis with cherries, are included in the test (see. Above), cocoa powder

Clafoutis with cherries
amount of 1-3 Art. spoons. Vanilla can be replaced with cinnamon. Cocoa powder before adding to the batter should be mixed with icing sugar, to avoid lumps.

Ready Chocolate Clafoutis with cherries makes sense to pour chocolate cream , which can be prepared from natural dairy cream or yogurt and finished melted dark chocolate and / or cocoa powder (add it to the cream mixture with sugar). You can not use the cream, and a chocolate or chocolate-fruit glaze. Clafoutis surface will be fine sprinkle with grated chocolate. Serve Clafoutis possible with tea, coffee, hibiscus tea, yerba mate, rooibos, hot stewed fruit, natural juices and hot chocolate.

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