Recipe: Cherry Clafouti

Calfouti can be made with any fruit I think but it’s traditionally made with cherries. The cake comes out somewhere between angel food cake and custard with a mild sweetness to counter the slight acid and sour taste of the cherries. Cherries are a big thing in the Pacific Northwest so this is a great dish for using them up. I pitted them by hand by cutting the cherries in half and pulling out the pits which didn’t take very long actually so no need to buy a pitter if you don’t own one.

Cherry Clafouti
Serves 8
  1. 12 ounces fresh or frozen cherries (about 40 cherries)
  2. 2 large eggs
  3. 1/4 cup sugar
  4. 1/2 cup whole milk
  5. 1 teaspoon vanilla extract
  6. 1/2 cup all-purpose flour
  1. Preheat an oven to 400 degrees and butter the bottom and sides of a 5-quart Dutch oven.
  2. If you're using fresh cherries, rinse, stem and pit the cherries. If using frozen, place the cherries into a colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the Dutch oven.
  3. In a mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla and flour and whisk to combine. Pour the batter over the cherries.
  4. Bake, uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle, allow to cool before serving.
Mab Made Food

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