A Classic (and Simple!) French Fresh or Frozen Berry Dessert: Clafoutis!

Oct 24, 2020

Cherry trees in full blossom in April.

Little did I realize the gift I had in my new garden with two dwarf cherry trees. Situated just outside my reading nook window, their beauty from spring through the summer and early fall gifts me with not only beauty but gorgeously delicious brilliant red cherries for making . . . you guessed it – Clafoutis aux Cerises or Cherry Clafoutis.

As I share in today’s episode, clafoutis can be made with any fruit you have available (but don’t say that too loudly as technically a clafoutis is only made with cherries) – the more in season, the more flavor, but frozen works well also. In fact, while I made this recipe with cherries for the first time in July – fresh cherries just hours before picked off of my tree – for today’s recipe I am using frozen cherries from my tree. Still absolutely delicious.

A simple-to-make dish, and one that will impress as it comes out of the oven poofed just as a soufflé might look, and asks to be enjoyed immediately.

If you have 45 minutes, in under a hour, you will have made and baked a delicious, flavorful French dessert.

Pair with a hot cuppa and enjoy immediately out of the oven. Comfort in its fruity goodness without the excess. It is perfect in its simplicity.

Now to the episode! In very little time, you will have a dessert to wow your guests and delight your sweet tooth without going overboard. Enjoy! 

~NOTE to readers who cannot see a video below: Be sure to turn off your ad-blocker if you use one as you will not be able to see a video at all if the ad-blocker is in use. Once you turn off your ad-blocker, you will need to restart your device to view the video.

~Tour my full kitchen and learn all of the details and my approach to this new space as well as how I decided on a La Cornue stove to be my lifetime stove. I am so tickled with how it was customized and transformed this summer (2020). (be sure to become a TOP Tier subscriber to be able to view the tour post.)

An Everyday Luxury

~My Comfort Cuppa Cupboard in the Kitchen

Be sure to view the end of the today’s episode for a look inside my comfort cupboard – from teas to teacups and mugs and even a favorite nibble, I’ll share with you what I love to drink and how I enjoy my everyday moments of tea and drink time.

Links from the Episode:


Just Made Available! Digital Cookbooks for Each Season of the Show! If you are looking for all of the recipes for each previous season in one easy to find place without having to click through each episode for each season, I now have available a Digital Cookbook for Seasons 1 & 2 ($8). Shop here.(Note: All TOP Tier ad-free subscribers can download these cookbooks for free.)


~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen! Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen and your post could appear on my Instagram feed as well as on a future Show Notes post (see below). Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes

Clafoutis aux Cerises (Cherry Clafoutis)

Simply LuxuriousSimply Luxurious
A classic French dessert, so simple, the most difficult part is pitting the cherries (if you want to).
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 6 servings

Ingredients
  

  • 2 cups fresh cherries pitted (unpitted is traditional)
  • 1 cup whole milk
  • 1/4 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 Tbsp vanilla extract
  • 2 Tbsp Cassis or Cognac or Kirsch (liqueur of choice)
  • 6 large fresh eggs
  • 1 tsp fleur de sel
  • 3/4 cup all purpose flour
  • 1 Tbsp unsalted butter for the pan
  • 2-3 Tbsp sugar infused with vanilla bean (vanilla bean is optional)
  • 1-2 Tbsp confectioner's sugar for dusting upon serving

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit (210 Celsius)
  • Prepare your baking pan. I use my copper skillet. Cast iron pans work well as do ceramic baking dishes. With a papertowel or brush rub the room temperature unsalted butter to cover the entire pan. Dust with vanilla sugar until all of the surface is sugar coated. Set aside.
  • Mix the batter by hand with a whisk, hand-mixer or stand-mixer with whisk attachment. Combine milk, whipping cream, liqueur, vanilla, sugar, salt, and eggs. Mix on medium speed until combined. Then add the flour and mix for a minute or two until combined. Likely, it won't be smooth. If it is, great! If it is not, don't worry. Using a seive, run the batter through a seive for a smooth mixture.
  • Place the cherries into the baking pan, spreading them out evenly-ish – they will move when the batter is poured into the pan. Then pour the batter into the pan. The cherries will begin to swim. Carefully place the pan into the oven. Make sure the cherries are evenly arranged as you prefer.
  • Bake for 35-40 minutes until nicely browned on the top and bottom. The clafoutis will rise generously. Upon taking it out of the oven, it will begin to sink. Don't worry. You will want to let it cool before you enjoy. Once it has cooled, top with a dusting of little or a lot or to your taste confectioner's sugar. Serve and enjoy!

~View all of The Simply Luxurious Kitchen episodes here

~View all of TSLL’s Recipes here.



9 thoughts on “A Classic (and Simple!) French Fresh or Frozen Berry Dessert: Clafoutis!

  1. Lovely. I’m also a shortbread fan and was able to stock up on walkers shortbread when we went to Aberdeenshire in the summer and visited Aberlour. Unfortunately they’re all gone now as they were devoured very quickly. I have to admit that I love Deans shortbread more so went there too as they’re also in Aberdeenshire. They’re so buttery.

  2. Clafoutis looks delicious. I want to try it as what I usually bake is more cake-like. Thanks for the peek into your tea cupboard. I finally…after years of a messy mishmash of tea boxes, bought a lucite container from amazon. Now when I open my cabinet to choose a tea, I am even happier to see it all organized and easy to get to. Thank you for another great Saturday morning!

  3. Cannot wait to try a Cherry Clafoutis – I baked your pear clafoutis from season 1 and it was tasty though I think my method needs to be refined.

  4. What a lovely dessert. I was wondering if you could recommend a tea for someone who only likes cold Southern sweet tea.

    Thanks,

    Stacy

  5. Made a Cherry Clafoutis with fresh cherries from the farmers market this summer. You are right that it is very simple recipe and so good.
    Palais dès Thès is a fabulous tea. I came across it when I was in Saint-Étienne France 2 years ago and when I went back this past March I had to buy more.
    So happy to see an online source for it! They actually have one of the best tasting green tea’s (Thé Vert) I have ever had and I’m not big on green tea but drink it for it’s health benefits.

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