Ingredients
Equipment
Method
- Step 1: In a large bowl, vigorously whisk the whole eggs with the granulated sugar and vanilla sugar until the mixture lightens and becomes frothy. Gently incorporate the pinch of salt.
- Step 2: Gradually add the sifted flour, mixing gently with a spatula or whisk. The goal is to avoid lumps and keep the mixture airy, ensuring a smooth batter.
- Step 3: Next, incorporate the whole milk, stirring gently until you obtain a homogeneous and smooth batter. Finally, add the melted butter (which you've allowed to cool) and mix gently one last time. Your batter is now ready.
- Step 4: Generously butter a clafoutis mold (about 24 cm in diameter) or a gratin dish. Distribute your pitted cherries evenly in the bottom of the mold. Gently pour the batter over the cherries, ensuring they are well covered.
- Step 5: Bake your clafoutis in a preheated oven at 180°C (thermostat 6 or 350°F) for 35 to 40 minutes. Keep an eye on it, as oven temperatures can vary. The clafoutis is ready when its surface is nicely golden and the center is just set; a knife inserted into the center should come out clean.
- Step 6: Let your clafoutis cool slightly in the mold for a few minutes before unmolding, this helps it hold its shape perfectly. It can be enjoyed warm for its melting tenderness, or cold for a refreshing break. Dust with a veil of powdered sugar just before serving for the final touch.
Notes
Variations: If cherries are out of season, substitute with other fruits like strawberries, apricots, plums, apples (perhaps with cinnamon), or mixed berries. If using frozen fruits, thaw and drain them well before incorporating to avoid an overly watery clafoutis. For an adult version, add a tablespoon of Kirsch or rum to the batter, or macerate the cherries in it. You can also experiment with different flours; a portion of rice flour can add lightness, or a bit of almond flour for a richer taste and extra moistness. Clafoutis can also be savory: try it with zucchini, goat cheese, or lardons for a light dinner.
Tips for Success: Do not overmix the batter, especially after adding the flour, as this can develop gluten and make the clafoutis less moist. While pitting cherries is recommended for ease of eating, some purists believe leaving the pits in adds a subtle bitter almond flavor. For extra assurance against sticking, butter and lightly flour your mold. Allow the clafoutis to cool slightly before cutting; it will hold its shape better. Avoid opening the oven door during the first 20 minutes of baking to prevent it from deflating.
Storage: The clafoutis can be kept for 1-2 days at room temperature, well covered in a cool place. In the refrigerator, wrap it hermetically and it will keep for up to 3-4 days; take it out about 15 minutes before serving to let it regain its full flavor. Yes, you can freeze clafoutis! Once completely cooled, cut it into portions and wrap each piece individually in plastic wrap, then place in a freezer bag. It will keep for 1-2 months. To thaw, leave it in the refrigerator for a few hours or at room temperature. You can also gently reheat it in the oven to refresh it.