Cherry clafoutis recipe: 59 photos

Classic Cherry Clafoutis

FAQ

Why is clafoutis rubbery?

If your oven is too hot the Cherry Clafoutis can easily overcook and become rubbery. Since all ovens run at slightly different temperatures I'd recommend an internal oven thermometer to ensure your oven is properly heated.

What is clafoutis in French?

Clafoutis à la Cerise is a classic French dessert originating from the Limousin region. Its history dates back to the 19th century, where it was originally made with black cherries. The name clafoutis is derived from the Occitan word clafoti, meaning to fill, referring to the fruit-filled batter.

How to reheat clafoutis overnight?

If you choose to reheat it, microwave it in 15-second intervals until warm, or cover it with foil and bake in the oven at 350 degrees F for about 5 to 10 minutes.

What does clafoutis taste like?

How does clafoutis taste? Clafoutis has the texture of an oven-baked pancaked. It is sweet, but not terribly so, and the chunks of fresh fruit are enjoyable to the palate.

Should clafoutis be jiggly?

The sides should be set, but if the middle still jiggles, that's okay. Serve with some spiked whipped cream. The light and airy whipped cream beautifully contrasts the rich, dense custard.

Cherry Clafoutis

Sour Cherry Clafoutis

Video Gallery

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Easy Cherry Clafoutis

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Mike Karabeini

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