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Jul 12, 2011 05:16 PM

deep-dish clafoutis?

Anybody have a recipe for a double-thick clafoutis? I had a piece of one (see photo) at a restaurant near Vouvray, it was basically just a huge pile of sour Montmorency cherries loosely bound with a small amount of not very sweet batter. One of the best desserts I've ever had.

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  1. never had a "double thick" clafoutis. But I do LOVE a good clafoutis. Couldn't you just do a regular recipe and just bake it in a smaller dish (or double it and do it in the same dish)?

    I would think the only limiting aspect would be to have enough cherries so that they don't all slip down and keep forming a single layer. . . .

    1. I assume you mean double dense. For thicker, you could just add more stuff -- cherries, batter -- into the same sized baking tin. For a denser clafoutis, I would expect to add more flour, have a drier batter, maybe closer to a dough.

      2 Replies
      1. re: icookstuff

        I mean double height, as in the picture. I'd say it had at least twice and maybe three times the fruit of a conventional single-layer clafoutis of the same diameter. The crumb (or whatever you call the cooked batter) was drier and more cake-like than a standard clafoutis.

        I can work it out through trial and error if necessary, but I have a feeling the first try would be badly undercooked in the middle or overcooked around the edges or just a gloppy mess.

        1. re: Robert Lauriston

          From the posts below it sounds like your in for a trial and error - and since I didn't eat it, it is hard to say exactly what the difference was.

          Seems like you could start with a traditional recipe and cook it in a water bath if you feel it is thick enough to need that kind of buffer so as not to be overcooked around the edges . . . .

      2. Sorry, I don't have a recipe, but I do have a clafoutis question. Once in a little town in Provence I was served a cherry clafoutis that still had the pits in the cherries. I almost broke my teeth when I bit down! I have never seen that anywhere else, and wonder if that's a tradition there or if someone just forgot to pit the cherries! (Why I didn't just ask, I don't know. . . afraid of being an Ugly American, I think.) Has anyone else ever seen this?

        6 Replies
          1. re: ROCKLES

            Yes, I've always read that it's believed to result in more flavor.

          2. re: marisold

            it's old-school traditional to leave the pits in -- it's because leaving the pits in supposedly makes the flavor better.

            Pretty rare to find, though -- because of the dental implications. Most folks pit the cherries nowadays.

            (cherry season is tapering off here in France, so we're making our last *cherry* clafoutis for the's okay, though, because the parade of plums has started -- mirabelle, reine claude, quetsches -- and they'll keep us in tasty clafoutis from now until autumn)

            1. re: sunshine842

              Jealous of your plum variety! I can find Mirabelles here but it sure is a short window!

            2. re: marisold

              It's traditional, like clam-in-the-shell pizza in Italy or whole spices in India. You're supposed to know and watch out.

              If you pit sour cherries, you lose a lot of flavor (though if you wanted to be deconstructionist you could make noyau ice cream and serve it alongside). Here's a picture of the pile of pits left from the slice in the photo above.

              1. re: marisold

                Funny, I've always read about the pits-in thing, but every clafoutis I've ever had has been pitless. So I gave it a shot this past week: baked up a few adorable individual ones in ramekins, half with pits, half without. I can honestly say that the pitful clafoutis were richer in flavour... and it didn't hurt that the pits forced me to slow down and savour, instead of inhaling the entire thing in seconds.
                The cherries with pits left in also didn't "bleed" as much colour, making for a cleaner look, if that's the kind of thing you're into.

              2. I've seen recipes for thicker/taller clafoutis but not ones that are as cake/cobbler like as the one in your picture. But it might give you a starting point where you can add more flour, reduce eggs, etc., combine it w/ a cobbler recipe.


                I've also seen ones that use creme fraiche and yogurt but, again more like custard.

                9 Replies
                1. re: chowser

                  Smittenkitten has a recipe that looks like a mix of a clafoutis and cobbler (recipe down below in comments section):


                  1. re: chowser

                    Nope, that's not a cobbler -- the recipe in the Smitten Kitchen comments is straight-up clafoutis. (cobbler has a crust of some sort -- clafoutis is a fruit-filled custard -- that brown you see is the custard itself.

                    Exactly the same recipe I have in my French cookbooks.

                    1. re: sunshine842

                      It's the proportions that are different, at least for the clafoutis I've made (Julia Child's) which has less flour in proportion to the liquids.


                      The cobbler I make uses about the same ingredients, except for the eggs and has more flour.

                      1. re: chowser

                        Oh, I forgot to add that cobblers mean a lot of different things, too. I've made different kinds but the one I fall back on (and hence what I think about when I think of cobbler) has the fruit throughout. But, there have been discussions here about what a true cobbler is. Kind of like this one:


                      2. re: sunshine842

                        Clafoutis is often closer to a pancake than a custard. Depends on the proportions of flour (if any), sugar (if any), egg, and liquid, and whether it's made with milk or cream. Julia Child's version gets brown from sugar being sprinkled on top partway through. Most recipes you pour the batter over the eggs.

                        1. re: Robert Lauriston

                          none of the recipes I have (in French or in English) -- you mix the batter and pour it (gently) over the fruit in the buttered dish.

                          You're right, though -- it isn't *exactly* like a pancake OR a custard -- it's somewhere in between... the batter is far too thin to be a pancake, but has too much flour to be a real custard. (I can hear my French friend clucking in the back of my mind -- but it's not a pancake or a custard - it's clafoutis!) Mine get lovely and golden no matter what I bake them in -- and I don't ever sprinkle them with sugar.

                          I made little ones earlier this summer in silicone cupcake molds for a picnic -- worked brilliantly. I added an extra egg to make it bind a little more firmly and it was perfect -- they held together for eating out of hand, and the little ones were easy to pack into a plastic container.

                          1. re: sunshine842

                            Batters vary a lot. I'll post some variations.

                          2. re: Robert Lauriston

                            I think of it more like a dutch baby/ German pancake with a more custardy center. Although, with the variety of recipes, both are very similar. The picture you have above didn't look like that, though it's hard to tell.

                        2. re: chowser

                          Just posting the recipe from the Smitten Kitchen Cherry Clafoutis recipe's comments section, since the original link to the original Smitten Kitchen recipe is now broken.

                          3 eggs

                          1/2 c sugar

                          1/2 c butter, melted

                          1 c flour

                          1 c milk

                          1/2 tsp vanilla (or almond) extract

                          2 tbsp rum (optional — I use amaretto)

                          2 c black cherries (or other fruit)

                          Pre-heat the oven to 400 F. Beat the sugar and the eggs with a wire whisk until they turn lighter in color. Gradually add the butter, beating to incorporate. Add the flour all at once and whisk until the batter is a homogeneous mixture. Next slowly pour in the milk a little at a time. Add the vanilla, and the rum if you are using it, mixing well. The batter should be very smooth and shiny.

                          Place the fruit in a buttered glass or earthenware baking dish, cake pan (9 or 10 inches in diameter) or skillet that can go in the oven. Pour the batter over the fruit. Bake in the pre-heated oven, approximately 30-40 minutes (mine tend to cook in less than 30 min — check early), until slightly browned and almost completely set in the middle. Let sit at least 15 minutes before turning out onto a plate and serving (or serve out of the baking pan). Serve warm or at room temperature.

                      3. Examples of how much recipes vary:

                        Jean Bardet: 2 eggs, 1/8 cup sugar, 3/16 cup flour, 3/4 cup milk

                        Julia Child: 3 eggs, 1/3 cup sugar, 1/2 cup flour, 1-1/4 cups milk

               3 eggs, 1/4 cup sugar, 2/3 cup flour, 1 cup milk

                        Ina Garten: 3 eggs, 1/3 cup sugar, 3/8 cup flour, 1-1/2 cups heavy cream

                        Bon Appétit: 4 eggs, 1/2 cup sugar, 1/3 cup flour + 1/4 cup ground almonds, 1 cup milk

                        Williams-Sonoma: 4 eggs, 2/3 cup sugar, 3/8 cup flour, 1 cup heavy cream

                        6 Replies
                        1. re: Robert Lauriston

                          I've also seen ones w/ creme fraiche and with yogurt. The similarity is that they're low in flour in proportion to liquids so tend to have a more custard-like base. When I look at the base of the picture you posted, it looks more like a cake, as in the cobbler types I mentioned above.

                          1. re: chowser

                            Jacques Pepin has, in one of his earlier Short cut cookbooks, a clafoutis that uses ground almonds instead of the flour (plus a bit of corn starch).

                          2. re: Robert Lauriston

                            Here are the proportions from the Tartine cookbook, which I think results in a slightly thicker clafoutis than Julia Child's (certainly the volume is greater):

                            2 cups milk
                            3/4 sugar
                            3 eggs
                            1/3 cup + 1T flour
                            2 cups pitted cherries

                            1. re: TerriL

                              I'm looking for more cherries, not more batter. The clafoutis in the photo was probably around a kilo of cherries and had only the minimum amount of batter to hold it together.

                              1. re: Robert Lauriston

                                the caution that follows is that as the proportion of cherries to batter increases, so does the probability of the thing falling apart during plating -- less glue=more mess.

                                It'll still taste good, but there's a fine line there.

                                1. re: sunshine842

                                  Yeah, in fact you can see in the photo that it is falling apart a bit.