Description
Cherry Clafoutis is a classic French dessert featuring juicy, sweet cherries nestled in a delicate, custard-like batter. This easy and elegant treat is perfect for impressing guests or enjoying a special treat at home. Baked until golden and slightly puffed, it’s delicious served warm or at room temperature, simply dusted with powdered sugar.
Ingredients
Scale
For the Pan
- 1 tablespoon unsalted butter, for greasing the pan
For the Filling
- 1 pound (about 3 cups) fresh sweet cherries, pitted
For the Batter
- 3 large eggs
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon salt
For Serving
- Powdered sugar, for dusting
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Use the butter to generously grease a 9-inch round baking dish or cast-iron skillet, making sure to cover the sides and bottom well to prevent sticking.
- Add the Cherries: Arrange the pitted cherries evenly across the bottom of your prepared baking dish. This ensures even distribution and that every bite features juicy cherries.
- Blend the Batter: In a blender, combine the eggs, granulated sugar, milk, heavy cream, flour, vanilla extract, almond extract (if using), and salt. Blend until the mixture is completely smooth and frothy, which will create a light, delicate custard.
- Pour Batter Over Cherries: Carefully pour the blended batter over the cherries in the baking dish, ensuring they are nicely covered but still largely in a single layer.
- Bake the Clafoutis: Place the dish in the preheated oven and bake for 35–40 minutes, until the top is puffed, golden, and a knife inserted in the center comes out clean.
- Cool Slightly: Remove the clafoutis from the oven and let it cool for at least 10–15 minutes. It will deflate a bit as it cools, which is normal.
- Serve: Dust the surface generously with powdered sugar just before serving. Serve warm or at room temperature, plain or topped with whipped cream if desired.
Notes
- Clafoutis is best enjoyed shortly after baking, but leftovers can be stored in the refrigerator for up to 2 days.
- If using tart cherries, consider adding an extra tablespoon of sugar to balance the flavors.
- You can swap fresh cherries for frozen (thawed and drained) when fresh is out of season.
- Traditionally, cherry pits are left in for extra almond-like flavor, but for convenience and safety, pitted cherries are preferred.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1/6 of clafoutis
- Calories: 210
- Sugar: 22g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg