Usually, the first cherries of the year arrive in June, not in early May. Yet this year, the season is starting early. Several weeks ahead of schedule, the first cherries have begun to ripen and are appearing on greengrocers’ stalls, such as the Royal Tioga variety. Delicate, plump, flavorful, and naturally sweet, the cherry is the star fruit of the summer season. Asun-kissed red fruit that we love to add to our clafoutis when a craving for dessert strikes. Indeed, what could be more comforting than a rich, melt-in-your-mouth clafoutis, just like our grandmothers used to make? To make it a guaranteed success, check out Chef Cyril Lignac’s cherry clafoutis recipe . A summery (and foolproof) recipe to die for, and today France’s favorite chef is sharing his 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
- 500 ml of milk
- 1 pinch of salt
- 2 tablespoons of Kirsch (optional)
- A little butter for the cake pan
Preparation of the cherry clafoutis. Steps:
- Preheat your oven to 180°C. Meanwhile, prepare your clafoutis pan by generously buttering it.
- Rinse the cherries and pit them or leave them whole (as you prefer)
- 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. Add the two tablespoons of Kirsch (if desired) and mix again.
- Now, add the washed cherries to the batter.
- Pour the mixture into your buttered baking pan.
- Bake for 30 to 35 minutes in an oven preheated to 180°C (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, delicious, and irresistible recipe. Would you like another slice? We certainly would!