Instead of making this dessert during cherry season, I made it a few months ago when cherries were not in season. Why? At the time I was a little over the cooler weather we were experiencing and wanted to give my spirits a little lift. The bad thing about doing such things is paying a premium for the cherries! In Australia, these are best enjoyed during the summer time especially during later in December. Cherries often make an appearance on our Christmas table and provide a wonderful ending to a day filled with over eating.
I had always heard of clafoutis but had never made one. A Google search will yield a lot of recipes, many using a famous one provided by the iconic Julia Child. I can best describe it as a cross between a pancake and a cake. The recipe is a simple concoction of flour, eggs and milk and some sort of flavouring. I was running out of milk and decided to substitute Greek yogurt which turned out fine. I used some good quality vanilla extract and a little lemon zest for added flavouring. The only thing I regret was not using more of the cherries…what was I thinking???
RECIPE FOR CHERRY CLAFOUTIS
- 3 large organic eggs
- 1 cup of milk
- 1/2 a cup of Greek yogurt
- 1/3 cup of caster sugar
- 1/2 a cup of plain flour
- 1 tsp of salt
- 1 good splash of vanilla extract
- zest of half a lemon
- 1 cup of pitted cherries
- 50g of melted butter
(I used a 6 cup capacity shallow ceramic baking dish which yielded a little extra)
- Preheat your oven to 180 deg C and butter your preferred dish.
- Whisk together all the ingredients, except the butter until just mixed.
- Add the melted butter and incorporate thoroughly.
- Cover the mixture and set aside for half an hour.
- Once rested pour your mixture into your dish and add your cherries allowing a little space between them
- Cook for 30-35 min until golden brown
- Let it rest for approx 10 mins before sprinkling with icing sugar and serve
In my research I also came to the conclusion that this recipe can be adapted to suit your personal tastes and use whatever summer fruit you may have lying about. Check out the following recipes from fellow bloggers for another resource.
- Peter from Kalofagas shares his recipe for clafoutis with berries
- Arfi from HomemadeS shares her recipe for clafoutis with tamarillos
- Jenn from the Leftover Queen shares her unque version of cherry clafoutis
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{ 23 comments… read them below or add one }
Clafoutis always remind me of Julia Child. This is a classic dish with a little “twist” by Peter. How perfect that cherries with their beautiful red hues are available at Christmas time in Australia.
yummo, looks so good. can i have a couple now!?
What a beautiful clafoutis! That is a exquisite dessert!
As always, your post and pictures are fabulous!
Cheers,
Rosa
Can’t wait for the cherry season to come, so many lovely things you can make with cherries and your clafoutis sounds delicious. Love your addition of yoghurt and lemon zest.
This looks so tempting. The cherry season is a very short one in Greece (you get a few weeks either side where they are very expensive). The weather seems to get suddenly hot. I love to make the most of them and then we end up at the point where we can’t stand them anymore. This coming year I am definitely going to be looking for new recipes and might try this.
Oh cherries! you spoil us up here in the Norther Hemisphere. These are so wonderful and you know my love for clafoutis!
Clafoutis has to be one of the easiest desserts and the answer when unexpected guests arrive. You ate this in one sitting, didn’t you? lol
Thanks for the link-luv!
Great recipe Peter … I love the versatility of clafoutis and imagine cherries are a classic and superb version. Look forward to trying them next summer!
That clafoutis sounds delicious, and the pictures are beautiful!
i love cherries! Great blog and wonderful recipe ideas I teach on a few cookery Holidays around the world and I will definitely be recommending this blog to my students.
Clafoutis sounds so very fancy, yet it is such an easy recipe to make! I really love it and your cherry version looks gorgeous, but … yes, a little more cherries perhaps..:))
This looks perfect, Peter! Claufoutis is a great dessert – so easy to make and so yummy!
o.k. so now I’m the only food blogger who hasn’t made clafoutis but I must say you kind of took the mystery out of it. Seems relatively simple. And, of course, that last photo of the tin of cherries is to die for.
I am just learning that everything is better with Greek yogurt. This dessert looks amazing and it’s another reason to start cooking with cherries (I know, shame on me!
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YUM
Thos cherries look so beautiful. I like clafoutis and I like the idea of using greek yogurt in the batter.
Mmm how I love clafoutis. They are so simple, but they look so elegant – especially this one. I want a slice of that!
Peter,
What beautiful pictures! I love cherry clafoutis! Can’t wait until cherries are in season next year
beautiful Peter, the little dishes look gorgeous too.
Look at you. You are so Donna Hay and I love it. You put your own twist on making this dish. And, the yogurt is good addition. BTW, the zuni chicken was out of this world, everyone said it was their best thanksgiving meal. I threw butternut squash cubes in the bread salad. The smoke alarms went off three times because I did 2 chickens, but you could cut the white meat with a spoon. I also made that chocolate cake and served it with the tangerine sorbet. Bit hit.
Happy summer!
i love cherries, pity i cant have some now!
i have also made clafoutis, with apricots. i think i used too many, so mine ended up more like poutinga, if you get my jist…
Cherries are soooo sweet and delicious…. I bet your dessert dissapeared in seconds inside the guests mouths ;D… MMmmmmm, would love to try it, never made it myself either.
Beautiful pictures querido.
I certainly will make one, P. My baby says so hehehe… Awesome photos as always.