Cherry Clafoutis

August 5, 2013

cherry clafoutis | une gamine dans la cuisine

"The first week of August hangs at the very top of summer, the top of the live-long year, like the highest seat of a Ferris wheel when it pauses in turning. The weeks that came before are only a climb from balmy spring, and those that follow a drop to the chill of autumn, but the first week of August is motionless, and hot. It is curiously silent, too, with blank white dawns and glaring afternoons, and sunsets smeared with too much color."

~ Natalie Babbitt, Tuck Everlasting

I am going to savor this month. I won't pick it apart, analyze how much of it is left, or try to figure out what makes it move so quickly. Most importantly, I will not waste time looking back. I'll forget about my June self - the one who felt bad about May coming to an end (what a nut!). Instead I'm going to live on cherries & peaches, read/meditate outside every morning, look at the stars every night and, during the day, bake as many fruit-filled desserts as humanly possible.

If you're not familiar with clafoutis, you're in for a treat. It's basically a windfall of sweet cherries nestled inside soft custard with a paper-thin, crisp, golden brown crust. I adore pie, but sometimes one needs something soft, gentle, and simple.

Happy August, everyone! The Perseid meteor shower is already making sporadic appearances in the night sky. (It peaks on the 12th!) *squee*

cherry clafoutis | une gamine dans la cuisine

Cherry Clafoutis
makes enough for 6-8 people

6 Tablespoons granulated sugar
1 Tablespoon lemon zest (about 1 large lemon)
1 1/4 cups half & half cream
1/4 teaspoon salt
1 teaspoon pure almond extract
6 eggs, lightly beaten
3/4 cup all-purpose flour
3 cups fresh, pitted cherries
1/4 cup confectioners' sugar

Preheat the oven to 425 F. Butter a 9-inch cast iron skillet.

In a small bowl combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until moist and aromatic.

Place the lemon/sugar mixture, cream, salt, almond extract, and eggs into the bowl of a food processor. Pulse for about 20 seconds. Add the flour and pulse until smooth - about one minute. Pour the liquid mixture into prepared skillet. Distribute the cherries evenly over the top (it's okay if they sink).

Bake for about 30-35 minutes or until a skewer inserted through the center comes out clean and the top is golden brown. {Note: The edges of my clafoutis puffed up in the oven but settled down as it cooled.}

Remove the skillet from the oven and place it onto a cooling rack. Cool for about 20 minutes. The clafoutis is best enjoyed warm but still wonderful the next day. Dust with sifted confestioners' sugar just before serving.

adapted from Saveur


  1. A wonderful quote! This clafoutis must taste heavenly.



  2. I adore that quote, so poetic! Your plans for August sound splendid - what could be better than starry nights and fruit-filled desserts?! :) We will all be in for a treat, starting with this lovely clafoutis (cherry + almond is one of my favorite flavors!).

  3. What a gorgeous dessert, and I love the quote, too. I couldn't describe August more perfectly.

    I'll never forget attending a wedding a few years ago on August 11. After dinner, some of us went outside to watch the skies. Because we were miles outside of the city, we could see the showers so much more clearly. It was one of the most beautiful things I've ever seen.

  4. That is so true about August I love that quote too. And I feel the same about August too, I'm going to enjoy it as much as possible and eat all the lovely fruits! Your cherry clafoutis looks sweet and delicious.

  5. today and yesterday we had a small glimpse of fall; I'm not complaining, but it's cold.
    i love the summer heat, not a fan of the humidity.
    It's sad to think that the end of august is near and soon fall will be here.
    I hate fall and winter....I hope summer stays around for a while.
    I say all this because I know you love summer too, and I remember us complaining (a lot) last (LONG) winter.

  6. Love your words on this post! And cherry clafoutis, obviously, who doesn´t?!

  7. I have a cherry and berry clafoutis on my site from a few yrs ago but it hardly gets any love. The pics, well, not my finest. lol

    I love that you used your LeCreuset for this. So pretty, Valerie! And I bet so GOOD!

  8. Cherries have been so crazy expensive here this summer I've done very little baking with them. Total bummer! Your clafoutis sounds amazing, I'll have to put it on my to-do list for next summer :) Oh, and your plans for August sound marvelous!

  9. This is beautiful!! Now I want clafoutis!!! I do have 10 pounds of cherries waiting to be used... mmmmmmm! :)

  10. I love cherry clafoutis. My grandma used to bake a delicious one. And for the rest of the year she would bake it with other fruits, but then she would call it flaugnarde (or flognarde)...

  11. Happy August to you too! What a beautiful way to celebrate x

  12. Yum! I've never made a clafoutis but I've always wanted to. Love the quote you included... such a wonderful capture of August. Beautiful photos as always! xx

  13. i've attempted clafoutis once and it was just ok. but your adaptation looks wonderful!

    ps. i have the Perseid meteor shower already on my calendar, so excited to view it on the 11th weekend!

  14. What a perfect way to savor the summer and the night sky. Such a beautiful clafoutis. I can think of nothing better, and I agree.. Live in the moment and savor it all.

  15. I've been wondering about clafoutis for about a year now! I don't know what's holding me back. I think you just gave me the kick I needed! This looks amazing. :)

  16. This sounds like a bit of summer heaven to me!

  17. Happy August to you, it's a month to savour and a clafoutis is the way to go! I'm having 5 french over this weekend so it might be just the time to make it :)

  18. Bonjour Aout! I've never made a clafoutis but they have been calling my name recently. Yours looks scruptious!

  19. I have never made a clafoutis but it has been on my list for sometime. Now I have a great recipe! Always enjoy your posts!

  20. I've actually never made clafoutis! This looks wonderful, though.

    Going to try to take your advice this month and just enjoy it:-)

  21. I need more cherries in my life. Those look fabulous.

  22. I've been making berry clafoutis all summer! One of the most delicious ways to use those berries. And, of course, it works great with cherries, too!

  23. I love cherries and I love clafoutis! I know I'm going to love this recipe, thank you for sharing!


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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