| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- Butter, for the baking dish
- 3 large eggs, separated
- 2/3 cup granulated sugar
- 1 cup heavy cream
- 6 tablespoons all-purpose flour, plus more if using frozen cherries
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 pounds black or white cherries, pitted, or 1 1/4 pounds frozen pitted cherries, thawed and drained
- Heaping 1/2 teaspoon grated lemon zest
- Confectioners’ sugar, for topping
- Whipped cream, for topping
Instructions
- Preheat the oven to 375 degrees F. Butter a 12-inch round baking dish or pie plate.
- Combine the egg yolks and 1/3 cup of the granulated sugar in a large bowl. Using a handheld mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 8 minutes. Add the heavy cream, flour and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
- Put the prepared baking dish on a baking sheet and slide into the oven to preheat for 4 to 5 minutes.
- Meanwhile, whisk together the egg whites and salt in a small bowl for about 30 seconds. Add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes.
- Combine the cherries, lemon zest and remaining 1/3 cup granulated sugar in a medium bowl and stir until the cherries are thoroughly coated. If using frozen cherries, mix in 1 tablespoon of flour.
- Remove the baking sheet from the oven, pour the cherry mixture into the baking dish and top with the batter. Bake until set in the middle, 30 to 35 minutes. Serve warm with confectioners’ sugar and a small dollop of whipped cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 293 |
| Total Fat | 14 g |
| Saturated Fat | 9 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 30 g |
| Protein | 5 g |
| Cholesterol | 108 mg |
| Sodium | 153 mg |
Reviews
Did not make this yet. I was wondering if I use individual 4 inch ramekins, how would I adjust the baking time?
YUM delicious- i did cut my frozen cherries in half and marinated them in cassis. i also added 1 extra egg yolk [not egg white] and it made the batter creamier. i baked it in a 10 inch porcelain tart dish – it looked so pretty.
This is the first time I’ve made clafoutis and am pleased my first attempt turned out delicious! My compliments to Valerie for this easy and versatile recipe. I believe it will adapt well to other fruits — peach and/or blueberries would be yummy. This time I used beautifully ripened cherries and with the addition of sugar, they developed a lot of juice. Next time I will drain the juices before adding to the hot baking dish.
Made the recipe exactly as written and it was so yummy! I love Valerie’s recipes – they’re always easy, yet taste so good.
Loved this recipe. In the friend circle I am known as the “cooking girl.” I made this for a get together along with the cucumber sandwiches, what a hit! Everyone loved it using words like, “light, not overly sweet, luscious, cherries give it slight tart,” so many compliments.
The clafouti was delicious, a hit when I made it for a neighborhood get-together, following the instructions. The lemon zest is crucial. I used frozen pitted cherries, and cut them in half with kitchen shears.
I suspect the direction to use a “12-inch round baking dish or pie plate” is an error, as typically pie plates are up to 9 inches in size. I decided to use an 11 inch baking dish to come close to the recommended size, but the clafouti was thinner than desirable. Next time I would use a 9 inch pie plate.
I didn’t have cherries so I used peaches, my goodness this was the best! Making Cherry Clafouti for Thanksgiving or Christmas!
My daughter and I had a lovely tea-less party using a couple of the recipes from this episode and this recipe did not disappoint! I have never made a clafouti before and Valerie’s directions were simple and easy to follow. I am gluten-free and had to sub out the flour for my favorite gluten-free flour blend and the recipe was still fabulous! I will definitely be making this again. I followed the directions for using frozen cherries and found the dessert to be very cherry heavy. The amount called for was two full bags of the option my store carried, but in the future I may use only 1 pound and keep a few cherries back for smoothies or some other use.