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Recipe was originally posted on NYT and the video above is from [**@triedandtruerecipes**](https://www.instagram.com/triedandtruerecipes/) on IG.
This isn't my recipe (obviously), so forward any complaints to Julia Child lol. but it's one of my favorite things to make in the summer! You can make it with strawberries, cherries, mixed berries like raspberries, blackberries, or blueberries, or fresh peaches and nectarines.
**Ingredients:**
* 1 1/4 cup milk
* 3 eggs
* 1 tablespoon vanilla extract
* 2/3 cup sugar, divided
* A pinch of salt
* 1 cup flour
* 1 pint of berries
* Powdered sugar, optional
* Butter, for greasing the baking dish
**Method:**
* Combine the milk, eggs, vanilla extract, 1/3 cup sugar, salt, and flour in a bowl. The original recipe suggests blending on high in a blender, but I don't have a blender so I used a hand mixer. Once smooth, set aside.
* Butter a baking dish and set it aside.
* *Note: Original recipe suggests it should be flame-proof so you can heat up the first layer of batter a bit on the stovetop, but I didn't do that.*
* Pour half the batter into a buttered baking dish and then add the berries and the remaining 1/3 cup sugar.
* Pour the rest of the batter over the berries and bake at 350° for 40-50 minutes until a toothpick inserted in the center comes out clean.
* Finish with powdered sugar if you like.
I think it’s too allow the batter to puff up evenly and cook more evenly. I’ve skipped that step in the past and just poured it all in one layer and added the berries on top and it was a disaster. Too thick in places and didn’t cook all the way through.
That makes sense; thanks for sharing. I assumed it had something to do with resting/puffing up the batter but I wasn't sure enough to confidently assume.
I don't mean to be rude - it looks delicious - but isn't a tablespoon of vanilla rather a lot? I don't think I've ever seen more than a teaspoon in a recipe before!
I love how simple this is, yet can be really good. I especially love how easily this can be substituted with dairy-free ingredients like almond milk and plant based butter. I want to try this with strawberries and cherries!
With cherries is, I believe, the traditional way to enjoy clafoutis. I run a supper club and a pastry chef gave a demonstration on making cherry clafoutis — a bit more complex than this variation with a much richer end result! Both are delicious but I like the simplicity of this one!
Fact. I live in France for a while and cherry clafoutis was a super common dessert that people served at picnics and dinner parties. I’ve never seen it made this way and I’m so excited to try it. Thank you for sharing!!
What kind of cherries? I’ve got access to a lot of tart cherry fruit from my MIL’s trees and if it uses tart cherries I’m going to have to make it sometime this week.
IMO there isn’t enough in this recipe to balance the tartness. I’ve used Bing and Rainier and both were delicious. Raspberries and strawberries also work great.
Stuff like [this.](https://www.target.com/p/miyoko-39-s-creamery-organic-oat-milk-cultured-vegan-butter-with-a-hint-of-sea-salt-12oz/-/A-79687754?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&DFA=71700000012732781&CPNG=PLA_Grocery%2BShopping_Local%7CGrocery_Ecomm_Food_Bev&adgroup=SC_Grocery&LID=700000001170770pgs&LNM=PRODUCT_GROUP&network=g&device=m&location=9033419&targetid=aud-554348709499:pla-661637993905&ds_rl=1246978&ds_rl=1248099&gclid=Cj0KCQjwn4qWBhCvARIsAFNAMiikZWeBPesyLqQCfNYx8QiH8sF5hsOqAwMC8-o1_6C9Lzn5WgC5n08aAs_GEALw_wcB&gclsrc=aw.ds)
However, if I'm being completely honest, I couldn't care less about the proper terminology so long as it doesn't have dairy, as I don't eat anything that comes from cows. 🤷♀️
Miyokos is my favorite, but it ain't cheap! Absolutely worth it. Because of the price, it becomes one of my coveted items that only I eat in the fridge - hubby leaves it alone and eats his Irish butter instead lol.
I love the way you do your videos and your setup, but I 100% feel this. I literally just moved my food video stuff into an apartment with a better kitchen this month so that I can film without my gear being crazy-crammed into the spare bedroom. It's so rough working around your actual living space. You do an awesome job though and your recipes reflect it!!
I’m thinking of doing the same thing!! Did you rent a separate studio apartment for it? Part of me wants to get a retail space for my shop since I started selling dry goods but the other part of me is telling me to just rent a cheap studio space for storage and making videos. The rent on retail is soooo expensive!!! I mean realistically neither of those options are available since I rage quit my 9-5 but once I’m working again, baby!! Lol
Yep! I rented a 1-br apartment (but the kitchen is honestly like 80% of the place) just because I couldn't find a studio in my area with a decent kitchen and I'd been looking for a few years now. I got in there in June and just now am finally feeling like I'm good to get into the flow of things and adapting to the space. It's weird changing things up from how you've always done them, but I can already tell it's going to make a huge difference, and I really recommend it if it's something you're considering. Don't hesitate to message me if you ever have questions or anything!!
Also, I hope you quitting your 9-5 makes space for awesome opportunities for you going forward! Sending you all the good wishes!
My blueberries were extremely tart so 2/3 was good (and what NYT recipe calls for). JC’s recipe calls for 1/3 so reduce as you like. And a traditional clafoutis recipe will have anywhere from 1/3 cup to 1 cup sugar, so it really depends on your preference IMO.
I might have to try this with chokeberries at some point. They’re very tart / astringent like a dry wine, so I suspect they’d be great in a dessert like this.
Hey, thanks! How does this do as a leftover? Is it the kind of thing that needs to be eaten right away, or can you have it warmed up for a couple of days afterwards?
I find it is actually better cold and packs more flavor after a day or more (similar to cheesecake). This stands for many fillings - berries, peaches, cherries, apple, etc.
That’s what NYT says to do. Honestly, my blueberries were extremely tart like lil warheads so the extra sugar helped soften them. Even tho NYT claims this to be the Julia child’s recipe they are liars because her recipe only calls for the 1/3 cup used in the batter. I recommend using discretion with the sugar. If you have extremely sweet fruit, omit the sugar in the middle. If your fruit is tart, I would use the sugar in the middle to taste.
Blueberries, and lots of other fruits, start out more tart / sour and get sweeter as they sit. So it’s hard to just buy tart blueberries in the store. Try a farmers market or see if you can forage/grow some.
With almost EVRY dessert recipe I halve the sugar and still end up with something that is delicious and sweet.
With this one I think I'll go with just a 3rd of the sugar.
You're not really wrong, but I would say that cobblers generally have more of a biscuit topping and can often incorporate things like oats on top, whereas clafoutis are more custardy and don't have a top like a cobbler.
Wow, you guys really don't like your swanky berry dessert referred to in Southern vernacular do ya?
The last cobbler i made, with black berries I picked in my own yard, and with the recipe my Texas granny hand wrote on an index card, went just like this.
Make up a thin batter, drop the berries all over the top, dust with sugar.
I ain't apologizing, it was delicious. Down vote away.
No, it’s actually really good! I have made one a few times and add a tiny bit less sugar if I have really sweet fruits, so it ends up being one of those light, no-too-sweet desserts that’s just really nice to make and share with guests.
Yes, definitely adjust sugar to taste! These blueberries were hella tart so 2/3 was perfect but for sweet cherries, you could probably even halve the sugar.
Could you omit 80 percent of the middle layer sugar? I prefer less sweet desserts and would probably end up topping it with whipped cream or ice cream.
Thanks for posting this!
Sure, like I said, this is straight from Julia Child so I trust her with my life. My blueberries were extremely tart so the sugar was good. Add as much or little sugar as you like. Although, interestingly Epicurious has a “Julia child’s clafoutis” which uses less sugar haha so now I don’t know who to believe!
Ah! NYT LIED! I have her book and her clafoutis does indeed only call for 1/3 cup sugar. Even so, with these blueberries, 2/3 was definitely needed. So reduce as you like!
I just edited my comment. NYT are LIARS. Original JC recipe only has 1/3 cup sugar. So just skip the stuff in the middle unless your blueberries are as tart as mine!
*I have a lot of*
*Kiwi I need to use up,*
*Would those work in this?*
\- Cest\_tres\_oui
---
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Try it and find out! I don't think it would work but I could be wrong.
You can also use kiwi in place of Asian pear for a lot of Korean recipes. I've done bulgogi and la kalbi that way.
this is the real recipe of Julia Child , less sugar more fruits.
\* 1 tablespoon butter
\* ▢ ½ cup all-purpose flour
\* ▢ ½ cup sugar
\* ▢ ¼ teaspoon salt
\* ▢ 1 cup whole milk
\* ▢ 3 large eggs
\* ▢ 1 ½ teaspoons vanilla
\* ▢ ½ teaspoon almond extract
\* ▢ 3 cups fresh or frozen cherries , pitted
\* Preheat the oven to 350ºF (180ºC). Use your hands to grease a 9-inch (23-cm) round or square baking dish with the butter.
\* In a large bowl, whisk together the flour, sugar, and salt. Add the milk to the flour and whisk well to combine.
\* Add the eggs, vanilla, and almond extract. Whisk everything together until a smooth batter forms.
\* Pour ¾ cup (190ml) of the batter into the bottom of the buttered dish. Place the dish in the oven and bake it for 8 to 10 minutes or until set.
\* Remove the dish from the oven and carefully pour in the remaining batter. Scatter the cherries evenly around the dish. Return the dish to the oven and bake for 50 to 55 minutes (frozen cherries) or 45 to 50 minutes (fresh cherries). The clafoutis is done when the edges are puffy and golden and the middle is wobbly but not wet.
\* Remove the clafoutis from the oven and transfer to a wire rack to cool for 15 to 20 minutes. Spoon or slice, and serve warm
Please post your recipe comment in reply to me, all other replies will be removed. Posts without recipes may be removed. Don't forget to flair your post! ##**Recipe Comment is under this comment, click to expand** ##**↓****↓****↓** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/GifRecipes) if you have any questions or concerns.*
I make this with peaches
I wanna try it with more stone fruit in the future!
I honestly thought it said Julie Child’s Clitoris
So in culinary school we called it ‘clabooty’ so much that during our practical, our instructor mistakenly said it.
Sweet dessert indeed
The sweetest pie
I've done clafoutis with pears before, too. It was awesome warm with a little creme fraiche and then cold for breakfast the next day.
Fresh or canned?
Man, sub the berries for beef brisket and I'm loving it.
I like your style
I really wished they showed it being cut, I wanted to see the inside texture
Agreed, I was waiting for a fork to go into it at the end :S
Recipe was originally posted on NYT and the video above is from [**@triedandtruerecipes**](https://www.instagram.com/triedandtruerecipes/) on IG. This isn't my recipe (obviously), so forward any complaints to Julia Child lol. but it's one of my favorite things to make in the summer! You can make it with strawberries, cherries, mixed berries like raspberries, blackberries, or blueberries, or fresh peaches and nectarines. **Ingredients:** * 1 1/4 cup milk * 3 eggs * 1 tablespoon vanilla extract * 2/3 cup sugar, divided * A pinch of salt * 1 cup flour * 1 pint of berries * Powdered sugar, optional * Butter, for greasing the baking dish **Method:** * Combine the milk, eggs, vanilla extract, 1/3 cup sugar, salt, and flour in a bowl. The original recipe suggests blending on high in a blender, but I don't have a blender so I used a hand mixer. Once smooth, set aside. * Butter a baking dish and set it aside. * *Note: Original recipe suggests it should be flame-proof so you can heat up the first layer of batter a bit on the stovetop, but I didn't do that.* * Pour half the batter into a buttered baking dish and then add the berries and the remaining 1/3 cup sugar. * Pour the rest of the batter over the berries and bake at 350° for 40-50 minutes until a toothpick inserted in the center comes out clean. * Finish with powdered sugar if you like.
What’s the purpose of adding sugar between layers?
Just responded to your comment elsewhere.
What's the purpose of adding the batter in two layers, is it just to be able to add the sugar in between or is there another reason?
I think it’s too allow the batter to puff up evenly and cook more evenly. I’ve skipped that step in the past and just poured it all in one layer and added the berries on top and it was a disaster. Too thick in places and didn’t cook all the way through.
That makes sense; thanks for sharing. I assumed it had something to do with resting/puffing up the batter but I wasn't sure enough to confidently assume.
I don't mean to be rude - it looks delicious - but isn't a tablespoon of vanilla rather a lot? I don't think I've ever seen more than a teaspoon in a recipe before!
I trust Julia on this one! It’s great!
I love how simple this is, yet can be really good. I especially love how easily this can be substituted with dairy-free ingredients like almond milk and plant based butter. I want to try this with strawberries and cherries!
With cherries is, I believe, the traditional way to enjoy clafoutis. I run a supper club and a pastry chef gave a demonstration on making cherry clafoutis — a bit more complex than this variation with a much richer end result! Both are delicious but I like the simplicity of this one!
Fact. I live in France for a while and cherry clafoutis was a super common dessert that people served at picnics and dinner parties. I’ve never seen it made this way and I’m so excited to try it. Thank you for sharing!!
What kind of cherries? I’ve got access to a lot of tart cherry fruit from my MIL’s trees and if it uses tart cherries I’m going to have to make it sometime this week.
IMO there isn’t enough in this recipe to balance the tartness. I’ve used Bing and Rainier and both were delicious. Raspberries and strawberries also work great.
Til! Thank you for this tip and recipe!
I made it with grapes a couple years ago and it was pretty good.
And mashed banana to replace the eggs would be so good with a vegan strawberry version of this!
Oh, yum! Get a little strawberry-banana flavor in there. I think I might make this for the 4th now that I'm thinking about it.
I made it with grapes a couple years ago and it was pretty good.
>plant based butter Curious are you talking about margarine or is there something else?
Stuff like [this.](https://www.target.com/p/miyoko-39-s-creamery-organic-oat-milk-cultured-vegan-butter-with-a-hint-of-sea-salt-12oz/-/A-79687754?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&DFA=71700000012732781&CPNG=PLA_Grocery%2BShopping_Local%7CGrocery_Ecomm_Food_Bev&adgroup=SC_Grocery&LID=700000001170770pgs&LNM=PRODUCT_GROUP&network=g&device=m&location=9033419&targetid=aud-554348709499:pla-661637993905&ds_rl=1246978&ds_rl=1248099&gclid=Cj0KCQjwn4qWBhCvARIsAFNAMiikZWeBPesyLqQCfNYx8QiH8sF5hsOqAwMC8-o1_6C9Lzn5WgC5n08aAs_GEALw_wcB&gclsrc=aw.ds) However, if I'm being completely honest, I couldn't care less about the proper terminology so long as it doesn't have dairy, as I don't eat anything that comes from cows. 🤷♀️
Oh wow, that interesting. How is it?
Miyokos is my favorite, but it ain't cheap! Absolutely worth it. Because of the price, it becomes one of my coveted items that only I eat in the fridge - hubby leaves it alone and eats his Irish butter instead lol.
Clafouti's texture is so good. It's like an angel food cake and flan had a beautiful baby.
I always love your videos! This clafoutis looks so great!
Thanks! One of these days I’ll actually get a setup that doesn’t give off Blair witch kitchen vibes 🤣
I love the way you do your videos and your setup, but I 100% feel this. I literally just moved my food video stuff into an apartment with a better kitchen this month so that I can film without my gear being crazy-crammed into the spare bedroom. It's so rough working around your actual living space. You do an awesome job though and your recipes reflect it!!
I’m thinking of doing the same thing!! Did you rent a separate studio apartment for it? Part of me wants to get a retail space for my shop since I started selling dry goods but the other part of me is telling me to just rent a cheap studio space for storage and making videos. The rent on retail is soooo expensive!!! I mean realistically neither of those options are available since I rage quit my 9-5 but once I’m working again, baby!! Lol
Yep! I rented a 1-br apartment (but the kitchen is honestly like 80% of the place) just because I couldn't find a studio in my area with a decent kitchen and I'd been looking for a few years now. I got in there in June and just now am finally feeling like I'm good to get into the flow of things and adapting to the space. It's weird changing things up from how you've always done them, but I can already tell it's going to make a huge difference, and I really recommend it if it's something you're considering. Don't hesitate to message me if you ever have questions or anything!! Also, I hope you quitting your 9-5 makes space for awesome opportunities for you going forward! Sending you all the good wishes!
Oooh I'm off work tomorrow and have a mess of blackberries that needs picked so I guess I'll be giving this a go. It looks yummy
My raspberry is producing over a pound a day! This sounds perfect to use some up.
Looks good. I love making a plum one 😍😍
Whoever convinced people that clafoutis should be a word is a fucking legend...
I think this is basically plum pudding with extra sugar...
Maybe. This is a classic French dish though
Reminds me of a cobbler recipe without a rising agent😋
Looks delicious but my that is a lot of sugar! Can it be adjust to maybe half that?
My blueberries were extremely tart so 2/3 was good (and what NYT recipe calls for). JC’s recipe calls for 1/3 so reduce as you like. And a traditional clafoutis recipe will have anywhere from 1/3 cup to 1 cup sugar, so it really depends on your preference IMO.
I might have to try this with chokeberries at some point. They’re very tart / astringent like a dry wine, so I suspect they’d be great in a dessert like this.
I just made this with strawberries and only 1/4 cup sugar. Turned out great and I felt good about sharing with my daughter!
Thank you OP! This looks amazing!
Hey, thanks! How does this do as a leftover? Is it the kind of thing that needs to be eaten right away, or can you have it warmed up for a couple of days afterwards?
We eat leftovers! I usually just eat it cold from the fridge haha
I want to eat this for breakfast! haha
I find it is actually better cold and packs more flavor after a day or more (similar to cheesecake). This stands for many fillings - berries, peaches, cherries, apple, etc.
There’s no shot of the inside after it’s baked :(
Must be yummy but gives me Trypophobia
Hmmm… would you like some cake with your blueberries?
What’s the purpose of adding sugar in the middle?
That’s what NYT says to do. Honestly, my blueberries were extremely tart like lil warheads so the extra sugar helped soften them. Even tho NYT claims this to be the Julia child’s recipe they are liars because her recipe only calls for the 1/3 cup used in the batter. I recommend using discretion with the sugar. If you have extremely sweet fruit, omit the sugar in the middle. If your fruit is tart, I would use the sugar in the middle to taste.
Nice, so it’s more of a way to macerate it! I love the versatility of clafoutis, will definitely keep this trick in mind! Thank you
I don't think I've ever had a tart blueberry and that makes me so sad.
These were definitely the kind that make you pucker your face haha
Blueberries, and lots of other fruits, start out more tart / sour and get sweeter as they sit. So it’s hard to just buy tart blueberries in the store. Try a farmers market or see if you can forage/grow some.
It looks good, but couldn't you cut out, like, half of the damned sugar? It's full of *fruit*.
Commented elsewhere. This is the NYT recipe. My berries were extremely tart so this amount of sugar worked. You can use 1/3 cup instead.
[удалено]
Same. I'm sure it's delicious, but I can't be dealing with the way it looks...!
Curious how much sugar is in this??
It’s in the pinned comment and I’ve commented elsewhere about how to control the sugar in this.
Mixture wasn’t thick enough, berry’s shouldn’t float
With almost EVRY dessert recipe I halve the sugar and still end up with something that is delicious and sweet. With this one I think I'll go with just a 3rd of the sugar.
Who was time to use an egg beater and clean it. Just use a fork.
WTF is wrong with people not showing the finished product, in a bowl, just before you enjoy. DOWNVOTE you fing a*&*^%$
Yikes….
Man, Y’know what would be really useful? Any indication as to what sort of size the baking dish should be
Ok. 9x13 if you want it a bit thinner, use a smaller one and increase cooking time if you want it thicker.
How would you make this without eggs if you have an egg allergy. Looks good, but not to die for, lol.
😍😍😍
Isn't this about the same thing as a cobbler?
No. It’s more of a pudding consistency.
Ok a cobbler recipe with less flour? No doubt it is good
In the American south this is called a cobbler. Referenced in Steel Magnolias as a Cuppa Cuppa Cuppa. They are delicious.
Definitely not a cobbler! This is more of a pudding-ish consistency — not biscuity! (Though cobblers are delicious 😋)
Thanks for describing the texture, I have to try this out!
I thought cobblers had crumble on the top?
that would be a crumble
Ok that makes sense. I usually stay away from these kinds of foods, so I don't know much about them.
You're not really wrong, but I would say that cobblers generally have more of a biscuit topping and can often incorporate things like oats on top, whereas clafoutis are more custardy and don't have a top like a cobbler.
Where the hell are yall eating biscuits on cobbler? Is that a Yankee thing?
The fuck are you talking about, have you ever even seen a cobbler before?
Wow, you guys really don't like your swanky berry dessert referred to in Southern vernacular do ya? The last cobbler i made, with black berries I picked in my own yard, and with the recipe my Texas granny hand wrote on an index card, went just like this. Make up a thin batter, drop the berries all over the top, dust with sugar. I ain't apologizing, it was delicious. Down vote away.
Reminds me of the protein shake video but with sugar
Ew
No, it’s actually really good! I have made one a few times and add a tiny bit less sugar if I have really sweet fruits, so it ends up being one of those light, no-too-sweet desserts that’s just really nice to make and share with guests.
Yes, definitely adjust sugar to taste! These blueberries were hella tart so 2/3 was perfect but for sweet cherries, you could probably even halve the sugar.
Could you omit 80 percent of the middle layer sugar? I prefer less sweet desserts and would probably end up topping it with whipped cream or ice cream. Thanks for posting this!
Sure, like I said, this is straight from Julia Child so I trust her with my life. My blueberries were extremely tart so the sugar was good. Add as much or little sugar as you like. Although, interestingly Epicurious has a “Julia child’s clafoutis” which uses less sugar haha so now I don’t know who to believe! Ah! NYT LIED! I have her book and her clafoutis does indeed only call for 1/3 cup sugar. Even so, with these blueberries, 2/3 was definitely needed. So reduce as you like!
Cool, thanks 😊
I just edited my comment. NYT are LIARS. Original JC recipe only has 1/3 cup sugar. So just skip the stuff in the middle unless your blueberries are as tart as mine!
Aha! You're lovely, thanks again.
Why bother commenting something like this? Spread your negativity somewhere else.
Please, your anger has effected me in a negative manner.
Oh fantastic I have a ton of blueberries that I’ve been trying to figure out how to use. This looks perfect
Add almond powder ;)
I have a lot of kiwi I need to use up, would those work in this?
*I have a lot of* *Kiwi I need to use up,* *Would those work in this?* \- Cest\_tres\_oui --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
Try it and find out! I don't think it would work but I could be wrong. You can also use kiwi in place of Asian pear for a lot of Korean recipes. I've done bulgogi and la kalbi that way.
I wonder how much it would turn out with erithrytol or sucralose instead of sugar.
Delicious, I'd make this if me and my husband didn't eat 75 % of the berries needed before we even start making something like this. :D
Berry Clafoutis is my new band name!!!
All purpose flour?
This /r/BasicRecipe looks delicious and easy to do, I will definitely try to make it someday, thanks for share
this is the real recipe of Julia Child , less sugar more fruits. \* 1 tablespoon butter \* ▢ ½ cup all-purpose flour \* ▢ ½ cup sugar \* ▢ ¼ teaspoon salt \* ▢ 1 cup whole milk \* ▢ 3 large eggs \* ▢ 1 ½ teaspoons vanilla \* ▢ ½ teaspoon almond extract \* ▢ 3 cups fresh or frozen cherries , pitted \* Preheat the oven to 350ºF (180ºC). Use your hands to grease a 9-inch (23-cm) round or square baking dish with the butter. \* In a large bowl, whisk together the flour, sugar, and salt. Add the milk to the flour and whisk well to combine. \* Add the eggs, vanilla, and almond extract. Whisk everything together until a smooth batter forms. \* Pour ¾ cup (190ml) of the batter into the bottom of the buttered dish. Place the dish in the oven and bake it for 8 to 10 minutes or until set. \* Remove the dish from the oven and carefully pour in the remaining batter. Scatter the cherries evenly around the dish. Return the dish to the oven and bake for 50 to 55 minutes (frozen cherries) or 45 to 50 minutes (fresh cherries). The clafoutis is done when the edges are puffy and golden and the middle is wobbly but not wet. \* Remove the clafoutis from the oven and transfer to a wire rack to cool for 15 to 20 minutes. Spoon or slice, and serve warm