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French Recipes

These recipes are brought to you in association with cottages4you

Clafoutis aux Cerises or Cherry Cake

Serves 4 to 6


  • 1-1/2 cups of milk
  • 4 eggs
  • 1/2 cup of all-purpose flour
  • 1/4 cup of sugar
  • 2 teaspoons of vanilla extract
  • 2 to 3 cups of fresh black sweet cherries, pitted; or drained, canned, pitted Bing cherries; or frozen sweet cherries, thawed and drained
  • confectioners’ (powdered) sugar


  1. Preheat the oven to 350 degrees.
  2. To make the batter in a blender, combine the milk, eggs, flour, sugar and vanilla in the blender jar, and whirl them at high speed for a few seconds. Turn the machine off and scrape down the sides of the jar with a rubber spatula, then blend again for about 40 seconds.
  3. To make the batter by hand, stir the flour and eggs together in a large mixing bowl, and slowly stir in the milk, sugar, and vanilla extract. Beat with a whisk or a rotary or electric beater until the flour lumps disappear and the batter is smooth.
  4. Pat the cherries completely dry with paper towels, then spread them evenly in a shallow, buttered baking dish or pan that holds 5 to 6 cups and is about 2” deep.
  5. Pour in the batter.
  6. Bake on the middle shelf of the oven for 1-1/2 hours, or until the top is golden brown and firm to the touch.

To serve:

Dust lightly with confectioners’ sugar, and serve the clafoutis while it is still warm.


Other French recipes

In partnership with Cottages4You

In partnership with Cottages4You

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