Apr 3, 2009

Cherry & Raspberry Clafoutis

I only make dessert when we have friends or family over for dinner. I’m just not much of a dessert person. Not at all actually. My son, however, absolutely loves dessert. It’s a a great blackmail negotiation tool at the dinner table! No, there’s absolutely nothing intrinsically wrong with a little emotional blackmail every now and then. C’mon now… the kid tries it on me all the time!

So every now and then I’ll make this clafoutis (pronounced as cla-foo-tee) for him, when he gets tired of eating the same old yogurt every day. He loves it. Probably because it’s simply a glorified pancake with lots of sugar and some fruit tossed in there. But don’t tell the French I’ve said that, okay?

Even though a traditional clafoutis is made with (fresh) cherries, lots of different fruits can be used: apples, pears, strawberries, raspberries and even mango tastes great.


lemon zest
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/2 cup + 3 tbsp milk
1 vanilla pod
9 oz fruit of choice
2 eggs

Optional: powdered sugar


Start by washing and grating the zest off half a lemon. Or go for a lime.

Grab yourself 1/3 cup all-purpose flour.

And 1/3 cup of simple, granulated sugar.

Grab a few pinches of sugar from the cup, and sprinkle some on the bottom of a baking dish.

Cut a vanilla pod open and scrape the vanilla seeds out. You can also use a tsp vanilla extract, of course. I won’t hold it against you! My vanilla pod came in this cute glass test-tube type of construction.

Use a big bowl and add the flour, sugar, vanilla seeds and the lemon zest to it. Break two eggs over it and pour in 1/2 a cup + 3 tbsp milk.

Using a hand-mixer simply start mixing that batter. Not exactly rocket science, I know.

If you’re a food snob, now is the time for you to turn your head. My clafoutis contains—and here it comes—canned and frozen fruit. Pretty bad, huh? It works like a charm as long as you drain the fruit very well.

I still had some left-over frozen raspberries from my last Raspberry Cheesecake Brownies batch. And there was a can of pit-less cherries in my pantry in dire need of some action.

I’ve drained the cherries, and placed them—along with the raspberries—in the baking dish. Looks pretty decadent for jarred and frozen fruit, no?

I prefer using red fruit for a clafoutis. Purely an aesthetic thing; it looks so pretty. I’m shallow like that!

Pour the batter in with the fruit.

Bake the clafoutis at 350F (175C) for 40 to 50 minutes. Until it’s puffed, golden-brown and a knife stuck into the center comes out clean. Garnish with some powdered sugar and serve warm.

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    1. 1

      Mmm, clafouti…


      Now if only the hubby would eat raspberries.}:/

      I expect to see this in Cooking or Food Porn on LJ soon.}:P

      Wolf on Apr 3, 2009 @ 3:18 pm Reply
    2. 2

      No Wolf baby, food_porn is a no go area for me these days, I post to the cooking community now!

      Kay on Apr 3, 2009 @ 3:23 pm Reply
    3. 3

      Huh. Why? Something happen that I totally missed?

      You need to join Bakebakebake with recipes like these.}:P

      Wolf on Apr 3, 2009 @ 3:36 pm Reply
    4. 4

      You missed that? Let’s say their moderators are slightly out of touch with reality and have a little too much time on their hands with not nearly enough to do :)

      Kay on Apr 3, 2009 @ 3:39 pm Reply
    5. 5

      So you got banned?

      wow, I did totally miss that.

      Oh well, their loss.}:P

      Wolf on Apr 3, 2009 @ 3:46 pm Reply
    6. 6

      You should have read the emails that moderator wrote. She was mail stalking me! It was bizarre. Afterwards the other moderators came over to the cooking community and acted in such a juvenile way, it was hilarious! I even offered to send them the email exchange because it was pretty clear they were clueless.

      Kay on Apr 3, 2009 @ 3:55 pm Reply
    7. 7

      Oh good gods. Some days they’re never around when you want them, others they get riled up over stupid crap. Sheesh.

      Oh well, I have you on RSS feed, so *I’m* not missing anything! }:P

      Wolf on Apr 3, 2009 @ 3:57 pm Reply
    8. 8

      We have company coming this weekend so I think this would be a fantastic thing to make. I am also sending an easy go to recipe that my Mom made when we were kids.

      APPLE QUICKIE (serves 4)

      1 can pie filling (apple, cherry, etc.)
      1 cup yellow cake mix (without pudding added)
      1 stick butter (melted)

      Grease baking dish and add the pie filling. Sprinkle the cake mix over the top of the filling and then pour the butter over the top of everything. Bake in 350 degree oven for 35 minutes. Serve warm with ice cream or whipped cream.

      Angela on Apr 3, 2009 @ 3:59 pm Reply
    9. 9

      Wolf, some days? A community with 8000 members and roughly 7 postings on average a day. Not to mention it takes 5 moderators zabout 8 hours to approve the posting :)

      Cooking is a great community! Much more lively, loose and fun.

      Kay on Apr 3, 2009 @ 4:07 pm Reply
    10. 10

      Hee. Ok, MOST days.}:P

      Wolf on Apr 3, 2009 @ 4:17 pm Reply
    11. 11

      I love clafouti. Thanks for reminding me that I don’t make it nearly often enough. Cherries and raspberries are an inspired combo. Will report back.


      Constance on Apr 3, 2009 @ 4:46 pm Reply
    12. 12

      Yum! I call it bribery, instead of blackmail. :-) Works like a charm on my kids too. :-)

      naomig on Apr 3, 2009 @ 7:36 pm Reply
    13. 13

      I love clafouti! I have never seen such orange egg yolks. They look luscious!

      Debbie on Apr 3, 2009 @ 9:27 pm Reply
    14. 14

      Debbie, funny you say that. When I was a little girl I would refuse to eat eggs when the yolks were this orange. No clue why, but I had my mom go on wild hunts to find me yellow eggs. It took me quite a few years to learn that the more orange the yolks, the better the eggs taste and the freer the chickens were.

      Kay on Apr 3, 2009 @ 9:46 pm Reply
    15. 15

      This looks awesome!

      I have had your blog in my google reader for a long time now, so I stalk you that way :) My family LOVES the gyros recipe I got from your site, thanks!

      Quick question, what size baking dish is this?

      Raven on Apr 3, 2009 @ 11:52 pm Reply
    16. 16

      Okay, you didn’t have to post this. I’ve been thinking about making another clafoutis lately. And you go and put raspberries in it, raspberries!! I am so making this before the next week is out.

      Oh my. LOL

      Dani on Apr 4, 2009 @ 12:13 am Reply
    17. 17

      Raven, completely forgot to mention it. I’ve used a 8×10 baking dish, but would have used one a tad smaller if I would have had it.

      Kay on Apr 4, 2009 @ 8:12 am Reply
    18. 18

      Kay, this looks wonderfully sinfully lucious. I was wondering if you could throw in some oats in the crust? That would give it a nice texture, don’t ya think?

      Charlotte on Apr 4, 2009 @ 3:23 pm Reply
    19. 19

      MMMMM…I love your clafoutis!! Looking good!

      Sophie on Apr 4, 2009 @ 10:38 pm Reply
    20. 20

      Mmm, clafoutis! Looks amazing!!!

      Christy on Apr 5, 2009 @ 12:27 am Reply
    21. 21

      Where are your glass bowls from? I love your site and I love those bowls.

      Ella on Apr 5, 2009 @ 9:48 am Reply
    22. 22

      I’ve had them for so long, I don’t even remember, Ella. Probably at a Dutch store named Marskramer.

      Kay on Apr 5, 2009 @ 3:40 pm Reply
    23. 23

      This is absolutely pretty! We have guests over on Fri, 3 adults and 2 children. I am thinking of roasting a chicken and making the crazy meatballs, you shared not too long ago, and a salad and a soup and some crusty bread. That is the plan for now. While I was cracking my head over what dessert to make, this clafoutis came just in time! I am afraid the cherries and raspberries might turn out a tad too sour for the boys. What other kids-friendly fruits would you recommend I substitute with?

      Thanks Kay!

      Mrs Ergül on Apr 6, 2009 @ 10:07 am Reply
    24. 24

      Do the eggs need to be room temperature to do this, or can they be straight out of the fridge? (I forgot to take the eggs out this morning).

      Magda on Apr 6, 2009 @ 3:57 pm Reply
    25. 25

      I always use room temperature eggs when I’m baking things, Magda. You can place them in warm water for about 10 to 15 minutes. That should bring them to room temp.

      Kay on Apr 6, 2009 @ 4:02 pm Reply

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