Line Grain

Claufouti with Cherries and Vanilla

Posted June 9, 2011 by Stone-Buhr
Clafouti (pronounced kla-foo-TEE) comes from the Limousin region of France and is a traditional dessert made with dark sweet cherries covered with a thick crepe-like batter and baked in a dish. It’s also served for breakfast and is similar to an oven-baked pancake with fruit. *Recipe from pastry chef Ellen Jackson

Posted in :
  • Prep Time :
    30 min
  • Cook Time :
    45 min
  • Ready Time :
    1 hour, 15 min




  • 4 tablespoons butter 1/2 Stick
  • ½ vanilla bean split and scraped
  • 4 eggs
  • 1-1/3 cup whole milk
  • ½ cup granulated sugar, divided
  • 2/3 cup Stone-Buhr All Purpose Washington White Flour
  • 1 teaspoon salt
  • 3 sweet cherries, pitted


Preheat the oven to 400°F.

Melt butter over medium low heat in a sauté pan, swirling pan occasionally until butter turns golden. Add vanilla bean pod and seeds to butter and allow to cool.

Place eggs, milk, 1/4 cup sugar, flour, and salt in a blender.  Blend a few seconds until smooth.

Remove vanilla bean pod from cooled butter and use to lightly coat the bottom and sides of a 10-inch glass or ceramic ovenproof baking pan.  Whisk remaining butter into batter.

Cover bottom of buttered pan with cherries; pour batter over fruit to cover and sprinkle remaining 1/4 sugar evenly over batter.

Bake 45 to 50 minutes or until puffed and golden brown.  Serve immediately.

*Makes one 10-inch pie pan.

Comments are closed.