I have taken the traditional French cherry clafoutis recipe and adapted it to make it a cast-iron Royal Ann cherry clafoutis. This easy dessert has simple ingredients and presented in your favorite cast iron pan. Serve with warm cream, a la mode or with powdered sugar for an extra special treat.
What is a clafoutis?
A clafoutis is a country-French dessert that originated in the Limousin region of France. Pronounced kla-foo-TEE, this simple French dessert is traditionally fresh cherries topped with a batter and baked. The consistency of the clafoutis can range from cake like to creamy pudding in texture.
Is clafoutis always made with cherries?
Traditionally clafoutis is made with fresh cherries but other firm stone fruits such a peach, plums, apricots and nectarines can be used. Fresh pears would be another delicious option.
Ingredients:
- milk
- sugar
- eggs
- vanilla
- salt
- lour
- Royal Ann cherries, pitted
- sugar
- powdered sugar
How to make clafoutis:
- Preheat oven to 350.
- In a food processor blend the milk, sugar, eggs, vanilla, salt and flour.
- Pour a ¼ inch layer of the batter in 10-12 inch cast iron pan. Place in the oven until a film of batter sets in the pan, 8-10 minutes.
- Remove from the oven and place the cherries over the batter. For this one I was decorative and altered stem side up and stem side down in circles. Fee free to do your own pattern or just spread them on the set batter in a single layer.
- Sprinkle the sugar over the cherries.
- Pour the rest of the batter over the cherries.
- Bake at 350 degrees for about for about 45 minutes to an hour.
- The clafoutis is done baking when the surface no longer jiggles in the center and a knife comes out clean.
- Sprinkle with powdered sugar (optional), serve warm.
What are Queen Ann Cherries?
Said to date as far back as 300 B.C., cherries were named after the Turkish town of Cerasus. Throughout the centuries, cherry trees have been lauded for their succulent fruit as well as for the beauty.* Queen Ann cherries are firm, heart shaped cherries and are of the sweet variety. They have a trademark blush red on one side and are golden yellow all around. These sweet cherries make wonderful maraschino cherries as well as clafoutis.
* source.The New Food Lover's Companion, second addition
Cast Iron Royal Ann Cherry Clafoutis
Ingredients
Queen Ann Cherry Clafoutis Ingredients:
- 1 ¼ cups milk
- ⅓ cup sugar
- 3 eggs
- 1 Tablespoon vanilla
- ⅛ teaspoon salt
- ½ cup flour
- 3 cups Royal Ann cherries pitted
- ⅓ cup sugar
- powdered sugar
Instructions
How to make cherry clafoutis:
- Preheat oven to 350.
- In a food processor blend the milk, sugar, eggs, vanilla, salt and flour.
- Pour a ¼ inch layer of the batter in 10-12 inch cast iron pan. Place in the oven until a film of batter sets in the pan, 8-10 minutes.
- Remove from the oven and place the cherries over the batter. For this one I was decorative and altered stem side up and stem side down in circles. Fee free to do your own pattern or just spread them on the set batter in a single layer.
- Sprinkle the sugar over the cherries.
- Pour the rest of the batter over the cherries.
- Bake at 350 degrees for about for about 45 minutes to an hour.
- The clafoutis is done baking when the surface no longer jiggles in the center and a knife comes out clean.
- Sprinkle with powdered sugar (optional), serve warm.
Nutrition
published july 4, 2018
Sarah
YES! The whole cherries just burst in your mouth.A full pop of cherry flavor. I love a cast iron skillet. Very old school!
Sarah
I love simple and delicious recipe! No need to run to the store to grab that random ingredient.
Jenn
Such a glorious use for cherries! I love that I always have these ingredients handy when cherries are in season!
Linda
If I show this recipe to my husband he'll be begging me to make it. He's a die-hard cherry fan and loves anything with cherries in it! I love how easy this clafoutis is to make and, I bet, adding whole cherries makes it just pop with flavor in your mouth. I love that you used an iron skillet too and it makes for a fantastic presentation.