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I made this for my kids for breakfast. It was a huge hit! I cut the sugar to 1/2 cup total and I think it’s still a little too sweet. I think 1/3 cup total would be better. It’s a delicious way to start the day!
Wanted something different for my husbands birthday and decided since I had fresh cherries, I would try this. What a hit! Everyone loved it and he has requested it for next year.
I’ve made this 4 times and it’s always fantastic.
Today I mixed sliced peaches with bing cherries, absolutely delish.
Wish I could post a photo of what I made
I’m sorry the dish was underwhelming. Perhaps you can make a few adjustments to better suit your personal tastes next time around.
I have made this before. My husband is French and he love CLAFOUTI. Change the amount of flour. We both like a firmer texture. Excellent Dessert
I made this with blueberries. I added a little microplaned orange zest into the batter. I baked it in a 320 degree convection oven for 20 minutes. Dusted with 10X sugar, scoop of mixed berry sorbet and candied orange peel. I let them rest about 10 minutes and served them warm.
Easy delicious and will be making this a lot. Used sour cherries and lessened the sugar and didn’t have almonds. But you can’t go wrong with this dessert
Soooo good!!! I have made with both cherries and prunes and both delicous and easy to prepare. I left out the almonds and almond flavoring for the plum and added vanilla bean paste instead.
Fabulous. My French husband was very happy. It will now be one of our “go to” dessert. Made a small one first, perfect. Brought the larger one to a dinner party. Unanimous! They all loved it. Thanks! ps cut the sugar by more than half.
Can I double this and use a larger dish? Any idea how long it would bake for?
Also, can it be prepared a day ahead of time?
Hi, Sarah! Emma here, managing editor. I think you should be fine to double and bake in a 9×13 pan (or similar sized pan). Start checking it after 40 minutes and continue every 10 minutes until a toothpick inserted in the middle comes out clean. If the top seems to be getting too browned before the middle is set, cover the pan loosely with foil.
Regarding preparing it ahead, the texture changes after the clafouti has refrigerated. It goes from being a thick custard (like an extra-sturdy creme brulee or flan) to more like….oh…. kind of similar to bread pudding? I honestly LOVE clafouti leftovers and eat them for breakfast! You could certainly serve it as a dessert, too. Just know that the texture will be different. Enjoy!
The amount of sugar in this recipe is over 3 times what’s in the french recipe! It’s way too sweet, It was inedible for me!
MADE THIS with my granddaughter she wanted to put the almond in the cherry so that what she did, add a nice little crunch to each bite
I ‘love’ this recipe..I shall prepare it this evening for dinner with thawed frozen mixed berries..It always turns out and is a sure- fire- thing..believe me!! It is light/to custard in texture..and the flavour is wonderful..I shall use a different liqueur tonight for a change instead of almond..stay tuned for a real hit..the recipe is really most simple and can be assembled very quickly..I plan the whole thing driving home from work or appointments`..Thank you so Elise!!!! Another real sweet winner!!!!
I’ve made this recipe many times since it was first published. When cherries start appearing in my local grocery, I start thinking clafoutis. This recipe makes the purchase of a cherry pitter worthwhile! The texture is unusual and appealing to me, and the flavor of the fresh cherries and amaretto is great! I like having a dessert that has fresh fruit, eggs, milk, and no added fat. It satisfies my sweet tooth without being overly rich.
Hi Can I assemble and prepare before hand and bake at last minute when guests arrive? Thanks Sandra
Hi Sandra, I would assemble the batter separately, and then just put everything together and bake when you are ready.
I will need to use frozen cherries. Should I defrost these before making the desert? Thank you.
Hi Sharon, yes I would defrost and drain the cherries before using them in this recipe.
Sorry but I didnt care for this at all. Expected a softer custard and didn’t think it had much flavor.
This was divine! Can’t wait to try it with blueberries.
I tried it this morning with fresh strawberries from our garden, and used almond flour. Although it tastes delicious, the ‘custard’ has turned a bit eggy and omelette like. Is this normal and how would I stop this happening? It is not very custardy.
Hi Muriel, clafoutis tend to be more eggy than custardy. When we think of custard we think of creme brulee or something like that, soft. Clafoutis is firm, like a custard with structure. That said, it shouldn’t be like an omelette. Also, it should be eaten right away. If you refrigerate and then eat? Really firm.
I want to make this and wonder if I could use frozen cherries.
Yes, we use frozen cherries. I used frozen russian cherries and they were better than others