It is time for the secret recipe club reveal. What I love about being part of this group is the fact that it gives me a chance to cross things off my ever growing “recipes I want to make” list. There is nothing like an assignment and a deadline to make you move and take action. This month I was assigned Holly’s blog Phemomenon. Holly started her blog in 2007 after having her second baby. She describes herself as ”A food obsessed, bookworm, craft envious wife and Mama trying to juggle it all.” She’s been married to her husband for 14 years, and has 3 adorable children.
Clafoutis, is a baked French dessert most often with cherries arranged in a buttered deep dish pie plate or quiche pan, covered with a thick *flan-like batter. It is usually dusted with powdered sugar and tastes best when it is still warm.
I was first introduced to Clafoutis when my friend Tanja from Tanja’s cooking corner shared her recipe for olive and feta clafoutis in a guest post she did for me two years ago.Last summer I made her nectarine clafoutis a few times, it is a family favorite but I never got around to blogging about it. So when I saw Holly’s clafoutis recipe, I knew exactly what I was going to make this month.
I changed things a little by using cherries instead of raspberries and replacing the cream with milk to keep things light. I also decided to do a plain vanilla version instead of her chocolate version simply because my husband is not a big fan of chocolate (hard to believe I know). I served the clafoutis with a dusting of powdered sugar and a scoop of vanilla ice cream. Everyone loved them. Thank you Holly for the inspiration.
6 servings (made in 1/2 cup ramekins )
2/3 cup plain (all-purpose) flour, sifted
1/3 cup caster (superfine) sugar, sifted
1 teaspoon vanilla extract
1 cup milk
2 tablespoons melted butter
1 cup cherries pitted and cut in half
Preheat the oven to 180 C
Arrange the cherries in the ramekins
Place the flour and sugar in a bowl.
In a separate bowl, place the vanilla, eggs, melted butter and milk. Stir to combine.
Add the vanilla mixture to the flour mixture and whisk to combine.
Pour the batter over the cherries
Bake for 20-25 minutes or until puffed and cooked through.(See notes)
If you want a richer version replace the milk with cream and add chopped white chocolate
You can use any fruit you like, plums, cherries, peaches, nectarines all work great
I find that clafoutis is best when it is not over baked. Baked until it is set with a slight jiggle in the center. It will completely set as it cools
The clafoutis will rise while baking but it will start to collapse as soon as you take it out of the oven. Don’t worry about the collapsing, it will still taste amazing
Clafoutis is usually served warm but I personally enjoy it when it is at room temperature
You may also like