Preheat the oven to 350°F. Prepare to bake on the middle rack of the oven.
Butter a pie dish or gratin generously. Set aside.
Dice the fruit. If you're using cherries, pit them and slice them in half. [note 1]
Place all of the ingredients listed for the batter into your blender jar. Cover and blend for one minute. [see note 2 if you are using liqueur macerated fruit]
*This step is optional but makes for a better presentation. Add about ¼-inch of batter to the baking dish and bake for 8 to 10 minutes. [note 3]
* Skip this step if you are using the liqueur macerated fruit.Toss the fruit in ⅓ cup of sugar. Sprinkle it on the layer first layer of batter and then pour the remaining batter on top. [note 4]
Place the clafouti into the oven a bake for about 1 hour. [note 5]
Sprinkle the top of the clafouti with powdered sugar.
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RECIPE TIPS
Black Cherries are the traditional fruit used in this recipe. If you can't find fresh cherries you can use canned cherries, drained or frozen cherries, thawed. OR you can use a variety of fruit if cherries don't happen to be in season. I love making this recipe with fresh berries in the summer or peaches in the winter.
This dessert is even better if you take the time to marinate the fruit in liqueur and sugar. The juice from the macerated fruit along with the liqueur is then used in the batter giving it an extra layer of fruity sweetness. Replace 1/2 cup of milk in the batter with the juice from the macerated fruit. You'll also want to skip the step of tossing the fruit in sugar before you add it to the baking dish.
Baking this small layer of batter before you add the fruit will give you a foundation to set the layer of fruit on. This allows the fruit to sit closer to the surface and makes for a beautiful presentation.
There is no need to add additional sugar to the fruit if you have macerated it ahead of time. Skip this step if you're using the liqueur in this recipe.
You want the batter to be puffy and a nice light golden brown. Serve this dessert warm, plain or with fresh cream.
Recipe VariationsClafouti a la liqueurBefore you make the batter add 1/3 cup of sugar and 1/4 cup of liqueur to the fruit. Let the fruit macerate for 1 hour. Substitute this liquid for part of the milk in the batter. Omit the step of tossing the fruit in 1/3 of sugar at the end of the recipe.ApplesFollow the master recipe but peel, core, and slice the apples into lengthwise slices. Sauté them in 3 to 4 tablespoons of butter until they are lightly browned. Add the liqueur to the apples and let them sit for about an hour.BerriesFollow the master recipe but increase the amount of flour in the batter. 2/3 of a cup to 1 and 1/4 cup of flour can be used. I use the higher end for strawberries, blackberries, and raspberries. And a little less if I'm using blueberries.