May 9th, 2011

I am working on this one.  How hard can it be to cook a simple cherry pudding that has it’s roots in the South of France?  It is important that I master this recipe because I have donated a Provencal dinner to a recipient at a local fundraiser held here in Lake Lure recently.  It was purchased during the silent auction part of the event.  Here is my menu.

The problem with a clafoutis is that it is best served straight from the oven.  We had this one for breakfast this morning.  After all, a clafoutis is nothing more than a baked pancake with fruit.  It puffs up beautifully, but deflates quickly.  My recipe needs adjustment and I need a larger (10-inch) quiche pan to make it cook properly.  The center of mine was not cooked.  Also the cherries ( I used frozen ) bled into the custard after a few hours.  So I am analyzing my recipe and trying to figure out a way to cook it at least an hour before I deliver it and still have it looking good and ready to be gently re-heated in the oven.  I will keep experimenting, because we loved this recipe.  Any suggestions would be welcomed.


2 tablespoons unsalted butter
12 to 16 ounce package frozen pitted sweet cherries
1/2 cup sugar, plus 2 tablespoons confectioners’ sugar
4 eggs
small pinch of salt
1/2 cup all-purpose flour
1 cup milk
1/4 cup Kirsch
extra confectioner’s sugar for dusting

Preheat oven to 400 degrees F.  Grease a shallow 10-inch porcelain oven dish with1/4 inch sides with 1 tablespoon of the butter.

Spread the cherries in a tight layer in the bottom of the dish.  In a mixing bowl whisk together the 1/2 cup granulated sugar, the eggs and salt until well blended.  Sift in the flour, stirring at the same time with the whisk.  Whisk in the milk and kirsch.  Pour the mixture over the cherries.  Cut the remaining 1 tablespoon butter into shavings and scatter over the surface.  Sprinkle with 2 tablespoons confectioners’sugar.

Place in the oven and bake until the surface is golden, about 40 minutes (less in 10-inch pan).  Remove from the oven and immediately sprinkle with additional confectioners’ sugar.  Serve lukewarm.

Printable recipe

13 responses to “Clafoutis”

  1. DJ says:

    That looks really good and healthy too. Looks like the meal was a wonderful thing to auction off. ake care, Donnie

    Posted under DJ’s name.

  2. Susan says:

    I just sent you an email. Lovely dinner.

  3. Lyla says:

    I can’t imagine there was a donation to equal yours. And I agree: it looks delicious. I hope you’re going to post the rest of the meal at some point. Hmmm. I think Provence is in your future.

  4. What a lovely generous prize for someone! I expect your clafoutis will be absolutely delicious… funnily enough, I always want to make it but never have. I think I will wait for your final recipe!

  5. racheld says:

    Would it be in the realm of possibility to carry the dish, the custard, and the cherries separately, with baking directions? Or could you take a few minutes to put it into their oven just before you depart after delivery?

    I’ve done this sort of thing numerous times, and the pace of such a dinner, with all the conversation and wine, would surely allow for having it cook completely on the premises, to emerge golden and puffed and ready just at the right time.

    Even if you deliver early, that just-warm meld of cherries and rich custard is simply sublime.

    Your recipes are always so exact and come out perfectly—I know this dish could do its own thing, just with the timer to attend it, after it’s in the oven.

  6. Rita says:

    I would love to be at that dinner; fantastic. Now I always wanted to make clafouti; my problem is that it has to be done at the last minute and I’m afraid to mess it out.
    Maybe I should start by a practice run in moring; great idea.

  7. Great dinner. I hope they realize how lucky they are to receive this from you.

    Regarding the clafoutis, I like Racheld’s idea of putting it together in their home and let it cook in the oven while they enjoy dinner. You could take the batter ingredients premixed, cherries prepped and pan greased. I think the batter is just as good if it sits for a while and re-whisked or whirled in a blender at the last minute. Whatever you do, I know it will be a success.

  8. Pondside says:

    What a wonderful meal you’ve planned! Lucky recipients!

  9. Big Dude says:

    Looks like a great dinner Penny – I wish I’d bought the ticket.

  10. Cindy says:

    I found your lovely blog this morning and so glad I did! I am not much of a cook, but your recipes look so wonderful! I am from Asheville, (but now living in Texas). I am going to visit my parents that live on Beaver Lake in Asheville. We always try and visit Lake Lure, it is so beautiful and relaxing. I look forward to reading more of your blog, and maybe, just maybe, I will get brave enough to try one of your recipes!

  11. Barbara says:

    How sweet of you to donate a dinner, Penny! It looks like a fabulous menu. I made a cherry clafouti a while back and posted it. Turned out fine and we liked it just as well a few hours later. 🙂

  12. Christy says:

    What a lovely pancake, and with cherries, none less!:) I am thrilled at the sound of it:D
    You’re such a sweet and thoughtful person to donate a dinner;)

  13. Gloria says:

    Nice menu! and I love clafoutis, are amazing! gloria

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