{"id":50,"date":"2012-08-01T08:00:00","date_gmt":"2012-08-01T08:00:00","guid":{"rendered":"https:\/\/www.sunandsalt.net\/index.php\/2012\/08\/01\/clafouti\/"},"modified":"2025-06-24T00:27:21","modified_gmt":"2025-06-23T17:27:21","slug":"clafouti","status":"publish","type":"post","link":"https:\/\/www.sunandsalt.net\/index.php\/2012\/08\/clafouti.html","title":{"rendered":"Clafouti"},"content":{"rendered":"

This is one of our favorite summertime desserts, and with cherries in season right now, it’s the perfect time to make it.<\/p>\n

It isn’t very photogenic – at least mine isn’t. Fortunately, it tastes much better than it looks.<\/p>\n

I have tried a number of recipes, but found I like Julia Child’s version the best. I reduced the sugar slightly, since the original version was too sweet for me. I also leave the pits in the cherries, but you can use pitted if you prefer.<\/p>\n

Clafoutis<\/b><\/p>\n\n\n\n
\n
1 1\/4 cups milk
\n1\/3 cup sugar
\n3 eggs
\n1 Tablespoon vanilla
\n1\/8 teaspoon salt
\n1\/2 cup flour
\n3 cups cherries
\n1\/4 cup sugar
\nCream for serving<\/div>\n
<\/div>\n
Whisk together the milk, sugar, eggs, vanilla, salt and flour making sure there are no lumps. Pour a 1\/4 inch layer of the batter in a buttered baking dish. Place in the oven and bake just until batter is set.<\/div>\n
<\/div>\n
Remove from the heat and spread the cherries over the batter. Sprinkle on the 1\/4 cup of sugar. Pour on the remainder of the batter.<\/div>\n
<\/div>\n
Bake at 350 degrees for about for about 40-45 minutes. The clafouti is done when puffed and brown and and a knife inserted near the center comes out clean.<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

This is one of our favorite summertime desserts, and with cherries in season right now, it’s the perfect time to make it. It isn’t very photogenic – at least mine isn’t. Fortunately, it tastes much better than it looks. I have tried a number of …<\/a><\/p>\n","protected":false},"author":2,"featured_media":864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[6,19],"class_list":["post-50","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-desserts","tag-fruit"],"_links":{"self":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/50","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/comments?post=50"}],"version-history":[{"count":5,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/50\/revisions"}],"predecessor-version":[{"id":981,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/50\/revisions\/981"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/media\/864"}],"wp:attachment":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/media?parent=50"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/categories?post=50"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/tags?post=50"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}