Clafoutis Redux

June 6th, 2011

Remember this post picture of my first clafoutis pictured below?  What a mess!

The new version looks so much better, even though I cooked it a little too long.  Experimentation is a good thing.  My thanks go out to both Barbara of Moveable Feasts and Susan of Schnitzel and The Trout for alerting me to this recipe which appeared first on Smitten Kitchen’s blog, then on Barbara’s blog, then on Susan’s blog.

The major difference between the two recipes is in the amount of flour.  The recipe I followed originally had only 1/2 cup of flour.  Barbara’s recipe had 1 cup of flour, which gave a more cake-like consistancy to the clafoutis.  She also used fresh cherries.  Since I now can find cherries in the market, I used them instead of the frozen cherries I used in the first recipe.  Barbara did not pit her cherries because in an authentic clafoutis the pits are left in to give a nice almond flavor to the batter.  I pitted my cherries and substituted 2 teaspoons of Kirsch (Cherry Liqueur) for the 2 teaspoons of rum suggested.  I think the Kirsch gave that almond flavor the pits would have and it makes the clafoutis so much easier to eat.

Now I feel much better about making this dessert ahead of time for my Provencal dinner.  Bloggers to the rescue.  Thanks all!


2 Cups Cherries, pitted
3 eggs
1/2 cup sugar
1/2 cup butter, melted
1 cup flour
1 cup whole milk
1/2 teaspoon vanilla
2 teaspoons Kirsch

Preheat oven to 400 degrees F.  Butter a glass pie pan, round baking dish, large cake pan or oven proof skillet.  Scatter the cherries (with or without pitts) evenly over the bottom.

Beat the eggs and sugar with a whisk until lighter in color.  Gradually add the melted butter, beating to incorporate.  Add the flour all at once and whisk until the batter is well mixed.  Slowly add the milk a little at a time.  Then the vanilla and the Kirsch if using.  The batter should be smooth and very shiny.

Pour the batter slowly over the cherries and bake for 30 to 40 minutes until slightly browned and almost set in the middle.  Allow to cool at least 15 minutes before serving.

Printable recipe

7 responses to “Clafoutis Redux”

  1. Your new version looks wonderful Penny!

  2. racheld says:

    This is just gorgeous!! (But I thought the first one was delicious-looking, as well, with all that juicy fruit lying slumped and luscious atop the cushion).

    And I wish I’d known the “lore of the pie” all these years—my children still tease me now and then about the cherry cobblers I made when they were growing up. Our one tree had bee-jillions of the tee-nineciest cherries—small as your little fingertip—and nobody could have pitted them.

    I’d set down the dish, warn “watch how you chew,” and then the edges of the plates would be ringed with little pits when we finished.

  3. Pondside says:

    I can just about smell it!
    It is daunting to think of cooking for such a cook as you!….I look forward to reading about your Provencal dinner.

  4. Big Dude says:

    Looks delicious Penny and I’d make one but I could tell anyone what it was – looks French though.

  5. Love your new version Penny. It’s difficult to make a clafoutis look beautiful, but you did exactly that.

  6. Rita says:

    Testing this again Penny.

  7. Rita says:

    Thank you so much it worked and as I said your clafouti looks wonderful!

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.