Have you ever tried clafoutis? Do you like it? Clafoutis is traditional French dessert made with cherries and flan-like batter. Usually it’s dusted with powdered sugar and served warm for breakfast or dessert. The original clafoutis comes from Limousin region of France and is made with unpitted cherries because the pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavor. I am way too worried of breaking a tooth (mine or somebody else’s!) to even consider baking it this way! There are many variations of clafoutis, using other fruit like apricots, plums, blackberries, blueberries etc but when other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.
I have to say that this traditional dessert is not for everybody as it has a specific texture and it’s something between a cake and a pancake, also it has slightly eggy taste to it, specially when it’s warm. Some recipes ask for up to 6 eggs but I used the one with only 3 large eggs. Also I find the taste of cherries compliments the rich batter flavor so it works well together. I also did something that probably all French chefs of the world would scream at me in rage! I replaced the regular milk with creamy home made almond milk!! I know, I know, but in this way I could also eat it and I find that replacing milk with almond milk works every time (at least in my experience!). I used the recipe from Jamie Oliver magazine by Kate McCullough but adapted it slighlty. You can find the original recipe here.
Let me know if you try it and if you liked it! Both me and my husband liked it a lot but he asked for a bit more of powdered sugar as clafoutis itself is only slightly sweet. Also we both agreed that it tasted even better cold from the fridge but that’s us, maybe you prefer it warm…
- 60 g flour (1/2 cup), half white, half whole wheat
- ½ tsp baking powder
- 3 large eggs
- 60 g sugar + 1 tbsp for dusting cherries (1/2 cup + 1 tbsp, raw cane sugar)
- 300 ml almond milk (1¼ cups, or regular milk)
- 1 vanilla bean seeds (or ½ tsp vanilla extract)
- 300 g pitted cherries (2 cups)
- Powdered sugar for dusting
- Preheat the oven to 180 C (350 F).
- Mix flour, baking powder, eggs, sugar, milk and vanilla with a hand mixer until combined and then set aside for 20–30 minutes.
- Meanwhile, grease a 25 cm (9 inch)round baking dish with butter (or coconut oil with no coconut flavor).
- Arrange the cherries around the base of the dish and sprinkle them with 1 tbsp of sugar, then place in the oven for 5 minutes so the fruit begin to soften.
- Remove the dish from the oven and pour over the batter until the cherries are just covered. Return to the oven to bake for about 30–35 minutes, or until puffy and golden.
- Dust the clafoutis with icing sugar and serve warm or once it's cooled, put it in the fridge, it stays fresh for 2 days.
- If there is one thing I would add next time I bake it, I would add a bit of grated lemon zest to lift the flavour of batter a bit, so feel free to try that too. Enjoy! 🙂