How to Make Cherry Clafoutis

Cherry Clafoutis Katherine Sacks Cherry Clafoutis Katherine Sacks

This baked pancake falls somewhere in between breakfast and dessert, serve it with syrup for a sweet take on the former or whipped cream for a rustic version of the latter.
By Katherine Sacks
Cherry Clafoutis Katherine Sacks

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cherry Clafoutis


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Katherine Sacks, adapted from Nigel Slater
  • Total Time: 50 mins
  • Yield: 4 1x

Description

This baked pancake falls somewhere in between breakfast and dessert, serve it with syrup for a sweet take on the former or whipped cream for a rustic version of the latter.


Ingredients

Scale
  • 200 grams pitted cherries
  • 80 grams sugar
  • 2 eggs
  • 60 grams flour, sifted
  • 30 grams hazelnut meal
  • 150 milliliters milk
  • 30 grams brown butter
  • ½ teaspoon orange zest
  • Confectioner’s sugar

Instructions

  1. Preheat the oven to 180°C. Lightly butter an 8-inch round baking dish (or sauté pan when you have recently moved and misplaced your baking pan!), then dust with sugar. Pour in the cherries.
  2. Beat eggs with sugar in a stand mixer until light and fluffy. Slowly rain in the flour, then stream in the milk, and finally add the brown butter. Fold in the orange zest. Pour the batter over the cherries and bake for 35 minutes, until puffed and golden brown. Remove, dust with confectioner’s sugar, and serve warm.
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Category: Baking
View Comments (1) View Comments (1)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Submit Comment

Previous Post
Fried Egg Sandwich with Chorizo, Mozzarella, Arugula and Fiery Aioli

Fried Egg Sandwich with Chorizo, Mozzarella, Arugula and Fiery Aioli

Next Post
Solar-Powered Indian Pickled Carrots

Solar-Powered Indian Pickled Carrots

Visit the Honest Cooking Cookbook Shop