Back to Cherry Clafouti All Reviews for Cherry Clafouti - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 45 mins Servings: 4 mld104316_0509_clafouti2.jpg
Ingredients Ingredient Checklist Unsalted butter, for dish 2 large eggs 1 large egg yolk 1/3 cup all-purpose flour 3/4 cup creme fraiche, plus more for serving 3/4 cup whole milk 1/2 cup granulated sugar, plus more for dish 2 teaspoons pure vanilla extract 1/2 teaspoon salt 12 ounces cherries, halved and pitted Confectioners’ sugar, for dusting
Cook’s Notes Clafouti is best warm, so bake it just before you serve dinner.Scoop it into bowls, with a spoonful of creme fraiche.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 45 mins Servings: 4 mld104316_0509_clafouti2.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 4
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 4
4
mld104316_0509_clafouti2.jpg
mld104316_0509_clafouti2.jpg
Ingredients
Ingredients
- Unsalted butter, for dish 2 large eggs 1 large egg yolk 1/3 cup all-purpose flour 3/4 cup creme fraiche, plus more for serving 3/4 cup whole milk 1/2 cup granulated sugar, plus more for dish 2 teaspoons pure vanilla extract 1/2 teaspoon salt 12 ounces cherries, halved and pitted Confectioners’ sugar, for dusting
Directions
Preheat oven to 375 degrees. Butter a 9-inch baking dish, 1 1/4 inches deep. Coat with granulated sugar; tap out excess. Whisk eggs, yolk, and flour in a medium bowl; whisk in creme fraiche, milk, granulated sugar, vanilla, and salt.
Arrange cherries in prepared dish. Strain batter over cherries. Bake until browned around edges and set in the center, 30 to 35 minutes. Let cool slightly. Dust with confectioners’ sugar, and serve warm with creme fraiche.
Cook’s Notes Clafouti is best warm, so bake it just before you serve dinner.Scoop it into bowls, with a spoonful of creme fraiche.
Cook’s Notes
Clafouti is best warm, so bake it just before you serve dinner.Scoop it into bowls, with a spoonful of creme fraiche.
Reviews (3)
Add Rating & Review 99 Ratings 5 star values: 14 4 star values: 27 3 star values: 38 2 star values: 14 1 star values: 6
Reviews (3)
Add Rating & Review 99 Ratings 5 star values: 14 4 star values: 27 3 star values: 38 2 star values: 14 1 star values: 6
Add Rating & Review
99 Ratings 5 star values: 14 4 star values: 27 3 star values: 38 2 star values: 14 1 star values: 6
99 Ratings 5 star values: 14 4 star values: 27 3 star values: 38 2 star values: 14 1 star values: 6
99 Ratings 5 star values: 14 4 star values: 27 3 star values: 38 2 star values: 14 1 star values: 6
5 star values: 14 4 star values: 27 3 star values: 38 2 star values: 14 1 star values: 6
Martha Stewart Member Rating: Unrated 08/02/2012 I made this yesterday and found it to be terribly bland. It occurred to me that sour cherries might be better than sweet ones for a bit of extra kick. And adding a tiny drop of almond extract or mahlab (crushed cherry kernel powder) might also have helped. Martha Stewart Member Rating: Unrated 04/10/2010 This is not how you make a clafoutis (specialty of my French hometown)! You never use creme fraiche and always use whole, unpitted cherries (gives a subtle almond flavor). No vanilla extract but a dash or rum or kirsch. There's also way too little flour in this recipe - you basically need to make a crepe batter. Little pats of butter and sprinkled sugar on top to make it brown nicely. This looks like a flan or custard. Martha Stewart Member Rating: Unrated 06/14/2009 I have made this twice since reading the recipe in last month's mag. It is outstanding. I took this dish to 2 parties and everyone loved it. It is that great combination of simple and delicious.Martha Stewart Member
Rating: Unrated 08/02/2012
I made this yesterday and found it to be terribly bland. It occurred to me that sour cherries might be better than sweet ones for a bit of extra kick. And adding a tiny drop of almond extract or mahlab (crushed cherry kernel powder) might also have helped.
Rating: Unrated
Rating: Unrated 04/10/2010
This is not how you make a clafoutis (specialty of my French hometown)! You never use creme fraiche and always use whole, unpitted cherries (gives a subtle almond flavor). No vanilla extract but a dash or rum or kirsch. There’s also way too little flour in this recipe - you basically need to make a crepe batter. Little pats of butter and sprinkled sugar on top to make it brown nicely. This looks like a flan or custard.
Rating: Unrated 06/14/2009
I have made this twice since reading the recipe in last month’s mag. It is outstanding. I took this dish to 2 parties and everyone loved it. It is that great combination of simple and delicious.
All Reviews for Cherry Clafouti
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cherry Clafouti
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
