For the last few years , every time cherries were in season , I have looked up recipes for cherries and “cherry clafoutis ” kept coming up. Being the creature of habit that I usually am , I ended up making cherry compotes that went into my Black Forest cakes or just stirred some chopped up cherries into my brownie batters.
You can maybe understand my wariness to try out a recipe that I had neither seen , nor tasted in real life. And one I didn’t even know how to pronounce ! Its pronounced kla-foo-tee by the way .
A clafoutis is a French dessert that is basically a thick batter made with the standard ingredients of milk, eggs , butter and flour. This is cooked with some fruit, usually a stone fruit like peaches , plums , apricots and yes – cherries ! The end result was described as something between a flan or a set custard.
Traditionally , a clafoutis is made in a oven proof skillet or a cake pan. I decided to try making individualised clafoutis ( clafoutis es? ) in my muffin pan. I was pretty happy with my efforts. The rim of brown around them bothered me a bit but not enough that deterred me from sharing the recipe on my blog !
And making a YouTube short on it: click here to see !
Because taste is the ultimate test here always and that’s the reason these made it ! It is soooo simple to make and tastes something between a flan and a pancake !
Mini Cherry Clafoutis
Ingredients
- 65 grams or 1/2 cup all purpose flour
- 50 grams or 1/4 cup sugar
- 1/4 teaspoon salt
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 tablespoon butter melted
- 180 ml or 3/4 cup cream low fat
- 60 ml or 1/4 cup milk
- 12- 20 cherries
Instructions
- Pit and chop your cherries into halves or quarters. Keep aside
- Preheat your oven to 200 C/400 F .
- Butter / grease the holes of a 12 cavity muffin pan well.
- In a bowl, whisk together the flour, sugar and salt.
- Whisk in the eggs until well incorporated
- Whisk in the melted butter.
- Add in the milk and cream , whisking constantly.
- Whisk in the vanilla.
- Rest the batter for 20 minutes (optional)
- In each cavity of the prepared muffin tray , pour one tablespoonful of batter
- Place 3-4 pieces (quarters or halves) of cherries over the batter in each cavity.
- Top with another tablespoonful of batter
- Bake for 20 minutes until golden brown and firm to touch.
- Cool on a wire rack fro 10 minutes
- The clafoutis will rise in the oven and collapse as they cool. That is normal
- Gently remove from the pan. Serve warm or cool !
Notes
These mini cherry clafoutis are good for a light dessert but also a nice sweet option for a fancy brunch or breakfast if you feeling like it. You can swap up the fruits for any other of course. And bake it all up in one pan.
So what do you think of the Clafoutis – tried it yet or up to trying it ?
