Cherry Clafoutis

Omelette du fromage!

These were my very first French words. And even though I like cheesy omelettes, it’s the clafoutis aux cerises I prefer. Doesn’t matter if it’s one with sweet cherries, sour cherries, or just whatever the season has to offer, because the taste of this dessert is always right.
I actually like somewhat of a sour hint in all types of pastry, to contrast with the sweetness and the usual sugar overkill. But I prefer using seasonal fruits to support local farmers, and produce ecologically friendly patisserie, so I just used the plain black Belgian cherry in this clafoutis. Which is one of our seasonal summer fruits. Because I’m a hippie. Not really, but still. Using ingredients that are available anyway, is often the simplest and cheapest choice -for my fellow students- too. So, you know what to do with those big, fat cherries. Eat them, eat them, eat them. Tudududuuduuuduuu.

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Other than a fairly cheap and easy dessert to make – because it makes use of basic ingredients – it’s also one of the only desserts I know that’s supertasty straight out of the oven even if the outside temperature is above 25°C. So this could be a welcome variation in your ice cream-diet during summer months 😉 . I do have to warn you though, for this dessert loses its taste a bit when served cold. But I swear that the suffering in front of your oven in this hot summer weather will be of short notice, and’ll be definitely worth it! Plus, it’s a nice and easy way to show off your baking skills at the many barbecues you’ll be obliged to organize.

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Cherry Clafoutis

Ingredients

  • 500 g (3 & 3/4 cups) fresh cherries
  • 90 g (3/4 cup) all-purpose flour
  • 2 eggs, whisked
  • 100 g (1/2 cup) granulated sugar
  • 2.5 dl (1 cup) milk
  • 60 ml (1/4 cup) heavy whipping cream
  • 50 g (1/2 stick) unsalted butter, melted

Instructions

  1. Preheat the oven at 180°C/356°F and grease a 25 x 15 cm/11 x 6 inches rectangular baking pan with melted butter. Than remove the stones from the cherries and put them in the baking pan.
  2. Put the flour in a whisking bowl and add the eggs. Beat until it becomes a smooth mixture. Add the sugar, milk, cream and (slightly cooled) butter, and whisk until only just combined.
  3. Pour the batter over the cherries and bake for about 30 – 40 minutes. Remove the clafoutis from the oven, and serve while still hot. And if you’ve got a sweet tooth, you can sprinkle powdered sugar all over your dessert!

This recipe serves 6 – 8 portions and can be stored for about 2 days however, if you heat it up afterwards, it won’t taste as good as when it comes straight out of the oven.

I encourage experimenting, and this recipe allows so many variations. Use, for example, blueberries, raspberries, strawberries, or blackberries. If by any chance you’re making use of cherries or other fruits from a bowl, it’s crucial that you drain them well and maybe use about 700 g instead of 500 g.

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Kersenclafoutis

Ingrediënten

  • 500 g (verse) kersen
  • 90 g bloem
  • 2 eieren, losgeklopt
  • 100 g kristalsuiker
  • 2.5 dl melk
  • 60 ml room
  • 50 g ongezouten boter, gesmolten

Instructies

  1. Verwarm de oven voor op 180°C en vet een ovenschaal van 24 x 15 cm in. Ontpit de kersen en leg ze in de ovenschaal.
  2. Klop de bloem en eieren tot een glad mengsel, en voeg daarna de suiker, melk, room, en boter toe. Klop tot alles net gemengd is, maar niet meer.
  3. Giet het beslag over de kersen en bak de clafoutis in 30 – 40 minuten gaar. Haal het dessert uit de oven en dien het warm op. Voor de zoetekauwen onder ons is het zeker mogelijk om er nog extra poedersuiker over te strooien, net voor het serveren.

Dit recept voorziet circa 6 – 8 personen van een portie en kan ongeveer 2 dagen koel bewaard worden. De clafoutis verliest wel een beetje z’n smaak als ze meermaals wordt heropgewarmd.

Een beetje experimenteren kan ook nooit kwaad, en dus raad ik zeker aan om de kersen in dit recept te vervangen door ander fruit als braambessen, frambozen, bosbessen, e.d. Wanneer je echter gebruik maakt van kersen of andere vruchten uit een bokaal moet je ze wel goed laten uitlekken, en eventueel 700 g gebruiken ipv 500 g!

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I adapted this recipe from Zoete Gerechten by Kay Scarlett, my favorite mini-cookbook.

I want to thank my cat for not eating my dessert while I was shooting, and my brother for developing the pictures!

Bon Appétit!

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2 thoughts on “Cherry Clafoutis

    • Wow that was unusual. I just wrote an incredibly long comment but after I clicked submit mycomment didn’t appear. Grrrr… well I’m not writing all that over agwyh.Aninoa, just wanted to say excellent blog!

      Liked by 1 person

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