Clafoutis Cerise is a baked cherry custard, French dessert. Cherry clafoutis is an easy dessert, served in individual ramekins. To my mind, it is one of the best sweet breakfast recipes! Moreover, it’s great for Mother’s day brunch!
What’s great, you can make it with any berries that are in season like blueberries, strawberries, raspberries or blackberries! It can be also made with fruits like apple, peaches, apricots and pears.
But cherries are the most popular traditional ingredient in clafoutis. By the way, the name itself speaks for cherries. It is from Romance language (spoken in south France) verb clafir that means fill – the batter with cherries.
It is a popular dessert in France since 19th century. I think because it is so easy that you can make it for the breakfast or afternoon snack instead of crepes. Moreover, you will need only staple ingredients and no special equipment (except the oven, of course).
Clafoutis is made with flan batter that is poured over the berries. It is such an easy dessert that you can make it almost every day! It’s so good with your cup of coffee or tea!
Cherry clafoutis: to pit or not to pit
Moreover, traditional clafoutis is baked with fresh cherries that have pits inside! Yes, yes, a whole cherry with a pit. So if you feel more lazy or you want to taste it more traditional way, don’t remove the pits. It is said, that pits during the baking process also contribute to the flavor of the dish.
However, I don’t know about you, but the thought of eating a dessert with pits doesn’t make me happy at all. At the end of the day I wish to have a moist and delightful desserts in my spoon. I love my teeth, too, haha!
As I already mentioned, traditional clafoutis is made with cherries…that are not pitted. I love cherries, and they will be in season soon. Well they are in season, depending where you live. Anyways, a great option to make a clafoutis all year long is to use frozen cherries!
Frozen cherries are available all year long, usually sold without pits. They are almost fresh. Great if you have some preserves from the last year, too.
Well yes, fresh cherries may retain their shape better during the cooking, but it doesn’t affect the taste! You will have soft moist baked custard with sweet and sour taste of cherries.
Traditional clafoutis is always dusted with powder sugar, when it slightly cools. However, here, at Cooking Journey Blog, we try to use less sugar, when possible. So as sugar looks great, it doesn’t add any benefits to you or this dessert.
Moreover, I think cherries go really well with rosemary! It gives a fresh fragrant to this simple dessert. My sister just arrived from her trip to Greece and presented me some freshly dried herbs. So I decided to use that rosemary in cherry clafoutis. The flavor combination is amazing!
Clafoutis for Mother’s day brunch
As I already mentioned, clafoutis dessert is great to serve for Mother’s day brunch. It is so easy to make, and your mother will feel grateful! It is better than booking the seat in the cafe. Because you did it home-hand-made dessert. So you can wrap it in cling film and give as a gift!
Just reheat the cherry clafoutis for about 10 minutes or less (you can check the center with your finger, if it’s warm). However, it can be served cold with a nice cup of coffee and good conversation! Moreover, it is great to serve warm clafoutis with ice cream or thick yogurt.
Clafoutis Cerise is a baked cherry custard, French dessert. Cherry clafoutis is an easy dessert, served in individual ramekins. To my mind, it is one of the best sweet breakfast recipes! Moreover, it’s great for Mother's day brunch!
- 1/2 cup milk /130 ml / 4.4 fl oz
- 1 large egg room temperature
- 20 g sugar /0.71 oz
- 1 tbsp melted butter
- 1/4 cup flour /50 g / 1,76 oz
- 1 cup defrosted cherries, strained /150 g / 5.29 oz
- 1/4 tsp lemon zest
- 1/8 tsp rum extract (optional)
- 1/4 tsp rosemary
Preheat oven to 356 F / 180 C.
Add rum and sugar to cherries. Gently mix until all cherries are covered with sugar. Leave aside.
- Whisk egg, then add milk and whisk together.
Add flour in small batches, whisking until you have batter with no lumps.
- Distribute cherries to two ramekins in one layer.
Slowly pour batter over cherries.
- Sprinkle rosemary on top.
- Bake about 30 minutes or until edges are slightly brown and clafoutis are puffed and set in the middle.
- Let them cool a little and serve with yogurt or ice cream!
This is recipe for two 5,7 inch / 14,5 cm baking dishes or ramekins.