If there’s one dessert that brings me back to my summer vacations with my grandparents in the French countryside, it’s clafoutis. This classic French dessert, a delightful combination of custard and fruit, has always held a special place in my heart. The first time I tasted clafoutis, it was bursting with cherries freshly picked from my grandmother’s orchard. The memory of those warm, sun-kissed cherries wrapped in a creamy, slightly sweet batter is something I cherish to this day.
The beauty of clafoutis lies in its simplicity and versatility. Whether you’re using traditional cherries or experimenting with other fruits like blueberries, this recipe is a winner. I love making it for family gatherings because it’s both impressive and incredibly easy to prepare. The slight tartness of the blueberries paired with the sweetness of the cherries creates a perfect balance that’s sure to please any crowd.
One thing I enjoy about this recipe is the freedom to tweak it. If you’re feeling adventurous, you might want to try adding a splash of almond extract for a nutty twist or swapping out half the milk for cream to make it even richer. Sometimes, I even sprinkle a handful of sliced almonds on top before baking for an added crunch.
This particular clafoutis recipe is straightforward, making it perfect for those who may be new to baking or short on time. With only a few minutes of preparation, you can have a delightful dessert that looks and tastes like you’ve spent hours in the kitchen. So, the next time you’re looking for a dessert that’s both comforting and elegant, give this berry-cherry clafoutis a try. I’m sure it will become a favorite in your household, just as it has in mine.
How to Make Clafoutis Recipe
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Ingredients
- 1 1/2 cups flour
- 1 cup blueberries (or more cherries)
- 1/2 cup + 1 tablespoon superfine sugar (divided)
- 1 1/4 cups milk
- 1 cup cherries (pitted)
- 4 large eggs (room temperature)
- 1/3 cup + 3 tablespoons butter (melted and divided)
- 1 tablespoon powdered sugar
Directions
- Set your oven to 350°F. Butter a large baking dish with 3 tablespoons of melted butter, then layer the cherries and blueberries evenly inside. Put it aside.
- In a mixing bowl, whisk together the eggs and 1/2 cup of superfine sugar until smooth. Gradually add the flour, mixing well. Pour in the remaining melted butter, milk, and vanilla extract, stirring until fully combined.
- Evenly pour the batter over the fruit in the prepared baking dish.
- Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
- Remove from the oven and dust with the remaining superfine sugar and powdered sugar before serving.
FAQs:
Can I use frozen cherries and blueberries for this clafoutis recipe?
Yes, you can use frozen cherries and blueberries. However, make sure to thaw and drain them well before adding them to the baking dish to avoid excess moisture, which can affect the texture of the clafoutis.
What can I substitute for superfine sugar if I don’t have any?
If you don’t have superfine sugar, you can use regular granulated sugar. Alternatively, you can make your own superfine sugar by processing granulated sugar in a food processor for a few seconds until it is finer.
How do I know when the clafoutis is fully baked?
The clafoutis is fully baked when the top is golden brown, and a skewer inserted into the center comes out clean. Additionally, the edges should be slightly puffed and set, while the center remains slightly custardy.
Can I make this clafoutis recipe dairy-free?
Yes, to make this recipe dairy-free, substitute the milk with a non-dairy milk alternative like almond milk or oat milk. Replace the butter with a dairy-free margarine or coconut oil.
Is it necessary to use both cherries and blueberries in this recipe?
No, it is not necessary to use both. You can use only cherries or only blueberries if you prefer. The recipe is flexible and can be adapted to your fruit preferences or what you have on hand.
How should I store leftover clafoutis?
Store leftover clafoutis in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold or gently reheat it in the oven or microwave before serving.
Clafoutis
Ingredients
- 1 cup blueberries or more cherries
- 1 tablespoon powdered sugar
- 1 cup cherries pitted
- 4 large eggs room temperature
- 1/3 cup + 3 tablespoons butter melted and divided
- 1 1/4 cups milk
- 1 1/2 cups flour
- 1/2 cup + 1 tablespoon superfine sugar divided
Instructions
- Preheat your oven to 350F. Grease a big baking dish with 3 tablespoons of butter, then spread out the cherries and blueberries. Set it aside.
- In a bowl, whisk the eggs with half a cup of sugar. Mix in the flour thoroughly. Add the melted butter, milk, and vanilla extract, and stir until everything's well combined.
- Pour the batter over the cherries and blueberries in your baking dish.
- Bake the clafoutis for about 35-40 minutes, or until a skewer inserted comes out clean.
- Take the dish out of the oven and sprinkle with the remaining superfine sugar and powdered sugar.
