Sunday, May 3, 2009

Easy and Frugal Cherry Clafouti Recipe

Simply Delicious Sunday
This simple and frugal recipe is very popular in France. Mothers love to make clafoutis for their little ones who are usually fascinated watching them through the oven window as they puff about 3 times their height and then, collapse down as they cool. This is also easy enough to make with your children. Cherry is the original clafouti and what most people think of if you just say you made a clafouti, but you can use almost any fruit like plums, apples, pears, peaches, etc.. Enjoy! And be sure to visit Tamy at 3 Sides Of Crazy for the list of other Simply Delicious Sunday participants.

Cherry Clafouti
3 eggs, lightly beaten
1 1/4 cups milk
1 teaspoon vanilla extract
1 cup flour
1 cup sweet, ripe cherries (pitted optional, but preferred)
1-2 teaspoons butter
Butter and sugar to grease pan

Preheat oven to 375F. Butter and sugar the bottom and sides of a 9 inch square or round pan, 2 or more inches deep. In a bowl, whisk eggs, milk and vanilla extract. Beat batter and very slowly add flour, making sure you do not create lumps.

Add cherries to the bottom of your buttered and sugared pan, and slowly pour in batter. Try to keep cherries evenly spread in pan. Dot the top of the batter with butter and bake for about 35-40 minutes. The clafouti should be golden, about trippled in size, and a knife or toothpick should come out clean. A clafouti is simply delicious warm or at room temperature.
  • Be sure to come back on Monday for a great new giveaway!
  • Looking for a new weekly carnival?
Check out the details for
Vintage Recipe Thursday


  1. sound easy, few ingredients which i love and delicous

  2. Makes me want to run out and get some cherries.

  3. I had this dessert at a fancy wedding reception once and did not enjoy the consistency of it; too spongey for my liking.

  4. Beautiful! It looks like something I would enjoy.

  5. Anything cherry is AOK with me - looks awesome!

  6. Thank you, all for your comments.

    Marcia: As you can see from the closeup picture of the slice of clafouti, it is NOT spongy. It should be more like a custard. You know how it is at weddings, sometimes we also get rubber chicken. Do give it another try sometime. It is a French classic and a favorite of picky children.

  7. Tamy: And with those world-famous Michigan cherries where you live, I'll bet it would be extra delicious. :-)

  8. It sounds very simple but I wonder if it would be too tart. I like for my cherries to taste sweet!

  9. Emily: That would all depend on the variety of cherries you pick. If you choose sour griottes, then yes, you would need to add much more sugar and it would probably still remain somewhat tart. If you choose sweet, ripe, juicy cherries, like most of us like to eat, then it shouldn't be tart. If you have a preference for desserts to be extra sweet, then by all means do add sugar to taste. I hope you adjust all recipes to your own taste; I know I do.


Let's build a friendly community. Thank you for leaving a comment. :-)