I love to cook for my friends and family. It’s kind of like my love language. And if you’ve ever had our clafoutis, well that my friend is a big fat I LOVE YOU! <3
I remember the first time I had clafoutis was in Milan. I was hosting a potluck in my apartment and my friend Laura brought over a clafoutis she made with seeded grapes. It was a gorgeous buttery baked custard with warm juicy grapes. I didn’t care for the seeds so much and spit them out. But there were so many, after a while I gave up and just ate them. Mmm, grape clafoutis. I really should’ve asked her for the recipe.
The first clafoutis I made was awful. I don’t know what I did wrong but it was bland and thin and wasn’t buttery at all. Well I suppose I know what I did wrong – I didn’t put enough sugar and butter! And really, I think the recipe I found was useless.
Then one day last summer, we found a video recipe on youtube from Alain and Michel Roux Jr. We were in Ireland visiting Kevin’s family and we decided to give it another try. Merci Beaucoup Monsieur Alain et Monsieur Michel! It was quite possibly the best clafoutis I’ve ever had. Here is their recipe.
160g all-purpose flour
120g caster sugar
160g butter (melted and cooled)
1/8-1/4 tsp ground vanilla
300ml whole milk
Cherries, pitted (enough to cover the base of a 9-inch round baking dish)
*extra butter to grease the pan and to brush over top
Pre-heat oven to 400F. Grease a 9-inch round baking dish with some butter. Pit ripe cherries and start lining the baking dish until base is covered.
In a large mixing bowl, crack 4 eggs and mix lightly with a fork. Sift in flour, mix well. Pour in melted butter, mix well. Pour in milk, mix with a whisk.
Sift in caster sugar, mix. Add vanilla, mix. Batter is ready! Pour over cherries and it’s ready for the oven.
Bake for 10 mins at 400F, lower temperature to 350F and continue baking for 15 mins. Take out and brush over top with softened or melted butter. Place back into the oven for an additional 5 minutes. Test doneness with a skewer or toothpick, if it comes out clean, clafoutis is done. You can serve this dish warm or at room temperature.
I like to rotate the baking dish a few times in the oven so it bakes evenly. When you take out the clafoutis, the pastry will be light and puffed up. As it cools, it will deflate and become a nice dense custardy cake. You can dust the top with confectioner’s sugar, but I prefer it without. It’s absolutely fantastic! We’ve already made 4 this summer and the cherry season in Maryland is only beginning.
Do give it a try and let us know how it goes. Bon appetite!