But I stand by my opinion. I used to make a version of this all the time! Maybe we'll splurge. I probably will pit my cherries because I don’t trust my 2 year old to spit the pits out. ?) I personally like puffy edges! This is on my to-make list this year! So perfect! Pour ¾ cup (190 ml) of batter into the bottom of the buttered dish. The lip (can we call it a crust?) Though clafoutis has similar ingredients to a Dutch Baby, and also sometimes puffs on the edges, it uses a different baking method, takes longer to cook in the oven, and is silkier and more custardy in texture. Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Arrange the cherries all over the hot, half-cooked batter. I didn’t realize that it is quite non-fussy to make. I just made clafoutis with roasted rhubarb and vanilla bean. My blog is filled with recipes I make for my family! I think Julia Child would eat me alive right now, a la The Devil Wears Prada. Sara, hi! Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. […], Your email address will not be published. Cherry clafoutis, made famous by Julia Child, is a simple and tasty dish to ring in cherry season! xo. Sprinkle with powdered sugar if you like, and serve warm or cold. Place the dish in the oven and bake until the batter sets, about 8-10 minutes. Yields 6 to 8 servings Recipe by Julia Child, Louisette Bertholle and Simone Beck’s Mastering the Art of French Cooking. @Jessie – I think you may be on to something. #feast-advanced-jump-to {z-index:999;border:none;opacity:0.97;background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) {.single h2 { display: block; position: relative;padding-top:83px;margin-top:-83px;}} Place the milk, 1/3 cup granulated sugar, eggs, vanilla, … The harder you whisk, and the more air you incorporate into the batter, the higher the chances of the edges puffing. DISCLAIMER - NUTRITIONAL DATA IS PROVIDED BY A CALCULATOR AND IS A ROUGH ESTIMATION OF THE NUTRITIONAL INFORMATION IN THIS RECIPE. Seriously, so easy and would go with anything. Earl Grey Mocktail With Grapefruit And Honey, Double Chocolate Spelt Cookies With Coconut, Date And Orange Scones With Dark Chocolate, Spiced Butternut Squash And Sweet Potato Soup, Lavender Sugar Cookies With Earl Grey Glaze. 🙂. Ever know exactly what to make after a hard day’s work? Roux Jr beats together butter and sugar, before folding in eggs, flour and ground almonds much in the manner of any other cake, but … Add the milk, eggs, and vanilla and continue to whisk until the sugar is dissolved and the batter is smooth. I've never made a clafoutis, but I vote cla-FOO-tee. … Heat oven to 350 degrees. This looks delicious. Wrong Meryl Streep movie! A light, creamy, custardy tart, this clafoutis is lightly sweetened, with a hint of vanilla. This cherry version looks out of this world and I appreciate the tip for skipping the powdered sugar. is wonderfully puffed and browned too – it looks spectacular. Remove from oven (but don’t turn the oven off, yet). Consider leaving the pits in your cherries to save time. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. @Stephanie – OR, sub in another seasonal budget-friendly fruit. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep. Cherry clafoutis, made famous by Julia Child, is a simple and tasty dish to ring in cherry season! Bake the clafoutis for 45-50 minutes, or until the edges are golden, and the middle is set. Peach Bourbon Bread Pudding Egg-free, with a rich, crispy texture from butter and white sugar. Slightly different process as the peaches go on the baked bottom before pouring the batter. When the damp Nova Scotia spring fades into summer I always have an urge to make cherry clafoutis. Oh man! Add the cherries to the batter. Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean. Bake for 45 minutes to an hour. Your email address will not be published. And yes! I'm a food photographer and recipe blogger based in my hometown of Dartmouth, Nova Scotia, Canada. Thank you for this recipe. Recipe. Copyright © 2020 Kelly Neil on the Seasoned Pro Theme, « Lobster Quiche With Cream Cheese & Asparagus. Take the guesswork out of dinner with these sure-fire meals, delivered right to your I made the strawberry one in the pictures with halved frozen strawberries and it was perfect so frozen cherries should work just fine! Growing up with six cherry trees in BC it literally pains me to pay the sky high Alberta prices for cherries though 🙁, Gah, yours looks mouth watering though. Julia Child's cherry clafoutis. Preheat oven to 350ºF (180ºC). I did the cherry and then decided to try it with peaches. We called it ‘puff pancake’. Pour ¾ cup (190 ml) batter into the prepared buttered baking dish (or enough to just cover the bottom of the dish). inbox. Carefully pour the remaining batter into the dish. Required fields are marked *. This post was first published on Jun 18, 2013 and was last updated on June 27, 2020. What a gorgeous clafoutis! I think a Cherry Clafoutis is always a great … Servings: 6-8 for dessert, 4 for breakfast. Scatter the cherries evenly over the batter in the dish. What a beautiful clafoutis! Jump to:Ingredients