It is always a joy when cherries are back in season! A cherry claufoutis is delicate with the perfect balance of sweet and fresh flavors. Cherries can be pitted or left as they are (maybe just warn your guests if you leave the pits in!). It can be made with apricots and other fruits as well and takes around 40 minutes to make from start to finish - the ultimate summer dessert!
The Recipe: From Start to Finish
Pit the cherries & make the batter
Pour the batter over the cherries
Bon appétit !
2.5 cups fresh cherries, pitted (600 g)
4.5 tablespoons salted European butter (60 g)
1 cup milk (200 ml)
3/4 cups + 1 teaspoon flour (100 g)
1/3 cup sugar (60 g)
1-2 teaspoons vanilla (1 sachet of vanilla sugar)
Pinch of salt
Preheat oven to 210C / 400F. Using 1.5 tablespoons of butter, grease the baking pan generously. You can either use a round 9/10 inch baking pan or another one that allows the batter to just cover the cherries (otherwise it will be too thick).
Rinse the cherries with cold water. Pit the cherries (alternative: bake the whole cherries, pits and all). Set aside.
Prepare the batter. Melt 3 tablespoons of butter over low heat. Let it cool to the side once completely melted. In a large bowl, mix together flour, sugar and salt. One at a time, add the eggs and incorporate into the batter. Add the vanilla. Slowly add the milk to the bowl. Finally, add the melted butter.
In the greased pan, add the cherries and spread them out so that they are evenly distributed. Slowly pour the batter over the cherries. The batter should almost cover the cherries.
Bake in oven at 210C / 400F for 10 minutes. Reduce the heat to 180C / 350F and bake for 20 minutes. The top should be slightly golden brown. The recipe serves 8. Enjoy!