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Clafouti(s) - Fruit with Chocolate

Clafouti(s) - Fruit with Chocolate
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Imperial (US)
From Winemaker Penny: Traditionally this dish is made with cherries originating from the Limousin area of France. Most any fruit can be used- sliced pears, blackberries, blueberries are some of my favorites. The chocolate just adds a bit of fun!
  • 1- 2 cups sweet cherries- fresh or frozen, stemmed and pitted. Have enough to line the bottom of your dish
  • 3 Large eggs, at room temperature
  • 2/3 cup All-purpose flour (gluten free works well with this recipe)
  • 1 tbsp Vanilla Extract
  • 1/2 cup Sugar
  • 1 cup Whole or low-fat milk
  • 1/4 cup Large-chopped semi-sweet chocolate (optional)
  • Softened butter, for preparing the baking dish
  • Powdered sugar for dusting the finished cake
  • 1. Preheat the oven to 350ºF. Grease a 9 inch pie plate or a shallow baking dish liberally with butter.
  • 2. Lay the fruit in a single layer in the baking dish.
  • 3. In a standard blender, or using an immersion blender and a bowl, mix the eggs, flour, vanilla, cup sugar, and milk together until smooth.
  • 4. Pour the batter over the cherries.
  • 5. Sprinkle the chocolate over the top.
  • 6. Bake the clafoutis for about 45 minutes- custard should be set and the top brown. This does rise up - Check with a knife, it should come out clean.
  • 7. Remove from the oven and let cool for about 30 minutes- the top will sink- this is alright.
  • 8. When ready to serve sprinkle with the powdered sugar.

Warm is best, but I eat this for breakfast the next day cold and it is still delicious. It's a wonderful pairing withe Breathless Blanc de Noirs! Cheers!