CHERRY CLAFOUTIS Recipe (Classic French Cherry Pie Recipe)

CHERRY CLAFOUTIS Recipe (Classic French Cherry Pie Recipe)

Cherry Clafoutis Recipe (French: Clafoutis aux Cerises) – classic and super easy recipe! Cherry Clafoutis or clafouti has many names: cherry pie, cherry flan, cherry pancake, and even cherry pudding. I am presenting to you a classic Cherry Clafoutis Recipe, adapted from Clafoutis aux Cerises (French) recipe by Paul Bocuse. This French benchmark dessert can be enjoyed warm (not hot) or cold. Give it a try!

INGREDIENTS:

For the actual clafoutis/pie/flan:
– 550 grams (4 cups) cherries
– 150 grams (1 ¼ cup) flour
– 5 grams (1 teaspoon) baking powder
– 60 grams (~⅓ cup) superfine sugar, bakers sugar, or caster sugar (also ok to use just granulated sugar)
– 2 eggs
– 300 ml (1 ¼ cup) milk
– 75 ml (⅓ cup) heavy cream
– 1 teaspoon vanilla paste, vanilla extract, or vanilla sugar. Please don’t skip this ingredient. You can substitute it with any other flavor of your choice, but the flavoring must be added to remove the “egg taste” from the pie. Otherwise Clafoutis may taste like a sweet omelet 🙂
– A pinch of salt

For the pan:
– 15 grams (1 ¼ tablespoons) superfine sugar, bakers sugar, or caster sugar (also ok to use just granulated sugar)
– 7 grams (1 ½ teaspoon) butter

For decoration:
– 15 grams (2 tablespoons) powdered sugar
– cherries for decoration

PAN SIZE: Tart/Quiche pan 9.5 inches in diameter (or any other equivalent round pan)

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Music Credit:
Praising the Seine – Joe E. Lee
Me and My Accordion – Joe E. Lee
The Happy Frenchman – Sight of Wonders

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