Cherry Clafouti recipe is an easy-to-make dessert using fruit suspended in a batter similar to that used for crepes. Substitute a pound of pitted plums, peaches, berries, sliced apples or any other fresh fruit, if you wish. A clafouti is often served as a breakfast dish.
Clafouti (kla-foo-TEE) is a traditional dessert from the Limousin region of France during the peak cherry season and is often served as a breakfast dish. In France, the dish is often made without pitting the cherries because the pits are thought to enhance the flavor of the batter with a perfume faintly reminiscent of almonds. Whole cherries are also less likely to bleed into the batter.
Check out the Basic Rules For Baking or here for Secrets Of A Successful Cake. Also check out more great Cake Recipes and Cast-Iron Cooking Recipes.
- 1 tablespoon butter
- 4 eggs
- 1 cup granulated sugar, divided
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1 tablespoon brandy*
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 1 pound sweet cherries, stoned or pitted**
- Powdered sugar (confectioners' sugar), for dusting
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Preheat the oven to 375 degrees F. Butter an ovenproof dish, deep dish pie plate, or cast iron skillet (at least 1 1/2-inches deep).
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Place eggs, 3/4 cup sugar, vanilla extract, almond extract, brandy, flour, and milk in a blender: puree till smooth.
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In a mixing bowl, toss the cherries with the remaining 1/4 cup sugar. Place three-quarters of the cherries and their juices in the bottom of the baking dish. Pour the batter over the fruit; arrange the remaining cherries on top.
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Bake for 40 to 45 minutes or until the top is brown and a knife inserted into the middle of the dish comes out clean. Cake is done when the internal temperature registers approximately 160 degrees F. on your cooking thermometer.
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Remove from the oven and cool for 5 minutes before serving (cake will sink slightly). Sprinkle with powdered sugar over the top with a sieve. Serve the Cherry Clafouti warm.
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Yield: About 6 to 8 servings.
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Variation Ideas: Substitute other seasonal fruit (pears, apples, berries, plums) for the cherries if you like. When using very juicy fruit, increase the amount of flour in the recipe to from 2/3 to 1 1/4 cups.
* I like to substitute Amaretto liqueur because of it's almond flavor.
**Use fresh black, sweet cherries in season. Otherwise, use drained, canned, pitted Bing cherries or frozen cherries (thawed and drained).
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