Pantry Cooking: Clafoutis aux Cherries

The ‘real’ Clafoutis aux Cherries comes from Limousin in France and is always made with cherries but in other parts of France other fruits are also used. A Clafoutis is not really a pie but is more like a thick pancake. Traditionally the pie is eaten slightly cooled but it sure does taste nice cold as well. In France the Clafoutis is eaten as dessert but serve it whenever you want, it is delicious!

500 grams fresh cherries or 1 can cherries
4 eggs
75 gr (powdered) sugar
125 grams flour
1/2 teaspoon salt
1 bag of Vanilla Sugar
250 ml milk
for decoration: powdered sugar

When you use fresh cherries pit them and set aside. When you use canned cherries drain the liquid. Preheat the oven on 175 degrees Celsius and grease your baking mold.

Mix in a bowl the eggs, the sugar and the vanilla sugar. Mix in the flour and stir until all the flour is absorbed by the wet mixture. Mix in the milk and the salt until you have a nice batter.

Cover the bottom of your mold with a thin layer of the batter and put the mold for  just a minute or so in the oven so it is a bit more firm. Then cover the bottom of batter with the cherries and pour in the rest of the mixture.

Bake in the preheated oven about 40-45 minutes until golden brown.

I added the original recipe which calls for butter as well. I don’t feel it is really necessary to use it. If you want it you can add another 80 grams of butter in the batter.
Variation: you can use most fruits in the Clafoutis, but do avoid sour fruits like red berries or rhubarb. You can use about 250 grams of fruits in this recipe.

Clafoutis desert from Pantry Cooking


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