Classic Cherry Clafoutis Recipe

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Chef Billy Parisi

Joined: Apr 2024
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Classic Cherry Clafoutis Recipe


This cherry clafoutis recipe is the perfect combination of elegant and comfort food combining fresh cherries cooked in a delicious flan. Subscribe ► https://bit.ly/2zBklap

Ingredients for this recipe:

• 3 cups pitted fresh dark cherries
• 1 cup + 3 tablespoons sugar
• 1 ¾ cup whole milk
• ¾ cup all-purpose flour
• 1 teaspoon sea…

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47 Comments

  1. I just popped one in the oven! I tried whisking by hand but couldn't get it smooth so I used the immersion blender. I LOVE cherries and can't wait to dig in!

  2. I've done this only with raspberries so far. (Much easier than cherries and just as delicious!). For those who are turned off by the work involves in the cherries – try berries!

  3. Help! I did this in a tart dish. I filled it to the top, but still had about 1/3 batter left. So I made another smaller bananas Foster version in a round cake pan (all I had were Nanas that needed used). The full cherry one was so brown on the top, and starting to fall back flat after rising, so I had to take it out. However, the center was still jiggly and not cooked through. The banana one, in the bigger pan was thinner and came out cooked beautifully. Should I cover next time, not fill the tart dish to the top rim, or reduce heat and add 10 min???

  4. My stepson has been wanting to make this and yours was the first video to pop up when I googled it. I yelled "Billy the bartender from LongHorn!!! I used to work with this guy!"
    Great video!!! Very helpful! Awesome job!

  5. This is everything but classic. In France, nobody would prior sweeten up the cherries nor finish off the clafoutis with powdered sugar. Besides, there is absolutely no culinary interest in doing it.

  6. Bonjour, some observations: It is absolutely necessary to keep the pits, not for the taste of the almond but so that the juice of the cherry explodes in the mouth during the tasting.
    And we do not coat the cherries with sugar but before baking we sprinkle the preparation with hazelnuts of butter. Take out of the oven and sprinkle with a little sugar (preferably brown sugar).🖐

  7. Actually no, heat the dish to 375 preheated oven.
    Pour a little bit of batter evenly and bake for 5 minutes then take it out and finish pouring the rest of the batter and add the fruit.
    C'mon man holy cow chef!

  8. I made this the 1st time with your recipe and used 2/3 frozen berries (Blueberry, Raspberry and Blackberry) and 1/3 fresh Blueberry., and also used 1/2 cup sugar instead of 3/4 cup. It turned out pretty good. I will use fresh fruits next time. Thank you very much for posting this recipe.

  9. I am making this for the second time. The 1st was ok. I cooked it for 40 min and it was still liquid in the center so I ended up cooking it an additional 20 minutes. This time again at 40 minutes its liquid in the center. The sides ended up over cooked the 1st time. I'm not sure how to fix this.