This year, growers are forecasting a record harvest of nearly 30,000 metric tons of cherries. As June draws to a close, the approximately 2,000 French growers are inviting consumers to enjoy this seasonal fruit, thanks to an exceptionally bountiful harvest. This increase is due to particularly favorable weather conditions, which allowed the first cherries to ripen several weeks earlier than usual. A true star of sunny days, cherries are just as delicious eaten plain as they are in delightful sweet treats. Sun-kissed, they’re a natural fit for clafoutis, that comforting family dessert that often brings to mind our grandmothers’ recipes. So, to celebrate the roughly 30,000 metric tons of French cherries harvested this year, why not whip up a generous clafoutis? To make it a success every time, discover Chef Cyril Lignac’s perfect recipe for cherry clafoutis . A summery (and foolproof) recipe that’s to die for—and today, France’s favorite chef is sharing its secrets with us. All you have to do is get cooking!
Cherry season is here, and Cyril Lignac is sharing his easy (and deliciously crunchy) recipe for cherry clafoutis:
Ingredients:
- 400 grams of cherries, rinsed
- 4 eggs
- 200 grams of flour
- 150 grams of sugar
- 50 cl of milk
- 1 pinch of salt
- 2 tablespoons Kirsch (optional)
- A little butter for the cake pan
How to Make Cherry Clafoutis. Steps:
- Preheat your oven to 180°. Meanwhile, prepare your clafoutis pan by generously buttering it.
- Rinse the cherries and pit them if you like (or leave them whole—it’s up to you).
- In a mixing bowl, whisk the eggs and sugar until the mixture is smooth. Then add half the flour, a pinch of salt, and half the milk to the mixture. Mix everything well. Finally, pour in the remaining milk and flour until the mixture is smooth and uniform. Add the two tablespoons of Kirsch (if desired) and mix again.
- Now, add the washed cherries to the batter.
- Pour the batter into your buttered pan.
- Bake for 30 to 35 minutes in an oven preheated to 180° (by eye, just like our grandmothers did).
- Remove your cherry clafoutis from the oven, let it cool slightly, then turn it out of the pan. (A little tip: cherry clafoutis tastes even better when enjoyed while still warm!)
That’s it—the cherry clafoutis is ready! Thank you, Cyril Lignac, for this super-simple, indulgent, and irresistible recipe. Would you like another slice? We certainly would!