Cherry Clafoutis Recipe Cherry Clafoutis


If you mix group of pitted black cherries into what may be best expressed as a somewhat thick crepe assault, you will have the preparations of Cherry Clafoutis Limousin, a variety of cake from rural southern central France which took its name from clafir, a tongue word meaning “to fill.” And fill it does—not least because it is so good that one is tendency is to ask for seconds and thirds. –Corinne Trang



unsalted butter softened- 1 tbsp

milk-1 1/4 cups

Sugar-6 tbsp

Kirsch-2 tbsp

vanilla extract-1 tbsp

Eggs -6

Kosher salt, to taste

Flour-3/4 cups

Black cherries pitted or unpitted-3 cups

Confectioners’ sugar, for dusting


Heat oven up to 425°. Grease a 9 baking or cast-iron skillet dish with butter; set to one side. Mix milk, sugar, kirsch, vanilla, eggs, and salt in a mixer. Blend for a few seconds to mix ingredients, then put flour and blend until smooth, for 1 minute.

Pour thrash into the buttered skillet, and then dispense cherries evenly over top. Bake until a skewer placed into batter comes out clean and a golden brown crust has formed on top and bottom of Clafoutis, about 30 minutes. Dust with confectioners’ sugar before serving.

This the procedure to make cherry Clafoutis

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