Cherry Clafoutis
Cherry Clafoutis is a rustic French farmhouse dessert — sweet dark cherries nestled in a silky, custardy batter that bakes up golden and puffed. Somewhere between a flan and a pancake, it is at its best served warm with a snowfall of powdered sugar.
- Prep time
- 15 mins
- Cook time
- 40 mins
- Total time
- 55 mins
- Servings
- 4 servings
- Calories
- 390
Ingredients
- 1 lb (450g) fresh dark cherries, rinsed and dried
- 1/2 cup (100g) granulated sugar, plus 1 tablespoon for the dish
- 3 large eggs, at room temperature
- 1 cup (240ml) whole milk
- 1/2 cup (60g) all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Pinch of salt
- 2 tablespoons unsalted butter, for the baking dish
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 375°F (190°C). Generously butter a 9-inch pie dish or baking dish and sprinkle it with 1 tablespoon of sugar, tapping out the excess — this gives the clafoutis a delicately crisp base.
- Arrange the cherries in a single layer over the bottom of the dish. Leave the pits in for the traditional almond-like flavor, or halve and pit them if you prefer.
- In a blender or large bowl, whisk the eggs and 1/2 cup sugar until pale and slightly thickened. Add the milk, vanilla, almond extract, and salt, then sift in the flour and whisk until completely smooth — a blender gives the silkiest batter.
- Pour the batter gently over the cherries, being careful not to displace them too much.
- Bake for 35–40 minutes, until the clafoutis is puffed, set around the edges with a slight jiggle in the center, and deep golden on top.
- Cool for 10 minutes — it will settle slightly, which is exactly right. Dust generously with powdered sugar and serve warm.
Pro tips
- Do not overbake — a slight jiggle in the center means custardy perfection; it sets as it cools.
- Chilling the batter for 30 minutes before baking gives an even silkier texture.
- A splash of kirsch or rum in the batter is a lovely adult upgrade.
- Leftover clafoutis keeps 2 days refrigerated and tastes wonderful cold for breakfast.
Frequently asked questions
Do I pit the cherries first?
Traditionally, French clafoutis keeps the pits — they add a subtle almond flavor to the custard. Halve and pit them if serving to small children or cautious guests.
Sweet or sour cherries — which is better?
Both work, but sweet dark cherries (Bing or Chelan) give the classic rich flavor and beautiful burgundy color. Sour cherries make a tangier, more rustic version.
Can I bake clafoutis in a skillet?
Yes — a cast-iron skillet works beautifully. Reduce the bake time by about 5 minutes and serve straight from the pan.
Can I use low-fat milk?
It will be a touch denser and a little less custardy, but still delicious. Whole milk is the minimum for good results.