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Cherry Clafoutis Recipe

Cherry Clafoutis

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

Showing 21-30 of 33

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  • on July 23, 2009

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    So easy and such a wonderful dessert. I used ramekins and they worked just great! Next time I'll try adding local peaches.

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  • on July 14, 2009

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    Over an hour to set up, and it was still soggy. Maybe because it took so long to cook, the batter seemed to stratify into layers. The middle layer would fall apart into gelatinous crumbs, and the outside was just sort of, well, blah. Nothing at all like a crepe or a pancake (as mentioned on the show. And all of this was using an 8x8 pan (who the heck has a 5x7 pan? I don't think I've ever even seen one. I can't imagine how long it would take a brick of this to cook in a 5x7 pan. An hour and a half? If I were going to try this again - which given my huge disappointment I don't think I will - I'd probably reduce the milk by a quarter cup, use a 9x13 or a big gratin pan, and maybe bump the heat up to 350.

    Something's just not right with this recipe. I have a sneaking suspicion something in the ingredient list or directions is wrong or missing.

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  • on July 14, 2009

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    I had the same issue as the others who used the pan.... it just hadn't set up at 45 minutes. My 14 year old son actually did everything for this recipe and I didn't want him dissapointed by the consistancy so at the last minute I scooped it into individual ramekins and finished it off that way but the taste was delicious!

    I really can't imagine that it wouid work in that size dish....

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  • on July 12, 2009

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    This was FANTASTIC! The almonds, vanilla and lemon zest make this so rich and flavorful. Nice eggy batter, but not too eggy. Generally don't care for cherry desserts but this was so good. Going to try it with pears next, same batter.

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  • on July 11, 2009

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    I don't know what the other reviewers did wrong, but it must have been something because I thoroughly agree with those who gave it 4-5 stars. I used canned bing cherries, drained them, divided them between individual gratin dishes and poured the batter over. Baked them together on a sheet pan. Served with ice cream (although not necessary. Looked elegant and was yummy. Very rich.

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  • on July 08, 2009

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    Not typical sweet, sweet, sweet American desert, but I like it that way. The texture was interesting too. Unfortunately, it took considerable longer that 35-40 minutes and that was with me using an 8X8 pan. I couldn't justify hunting down and buying a pan with an unusual size (5x7 or the gratin. Still, I would serve this again.

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  • on July 06, 2009

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    I don't know If I did something wrong or not but this just didn't come out right. It took more than an hour before it set in the oven. It tastes like cherry kashi, and I'm sorry, but that's not a compliment.

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  • on July 06, 2009

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    Sorry, Anne - this one went right down the garbage disposal. It was vile. Gummy and tasteless. Total waste of a pound of fresh cherries. I only wish I could give this one zero stars.

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  • on July 05, 2009

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    Recipe called for 7 x 5 pan for 35-40 min. I used a 7 x 7 and it took almost an hour! I just can't believe a smaller pan that would be deeper would only take 35-40 min. Reminder me of a bread pudding.

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  • on July 05, 2009

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    I love Anne and I love her shows. Many successful recipes from her, but this is not one. It took longer to bake than called for and the taste just wasn't there for me....Sorry Anne

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