Cherry Clafoutis
Ingredients
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- 1 tbsp unsalted butter – softened (to grease dish)
- 1 tbsp granulated sugar – to coat dish
- 16 ounces fresh sweet cherries – stems removed; unpitted or pitted (~66.5 n/a cherries)
- 3 eggs
- 1/2 cup granulated sugar – for batter
- 1/4 tsp fine salt
- 1/2 cup all-purpose flour
- 1 cup whole milk
- 1 tsp vanilla extract
- powdered sugar – for serving
Instructions
1. Heat the oven to 375°F (190°C). Generously grease a 9-inch (23 cm) pie dish or 1.5-quart gratin with the unsalted butter.
2. Sprinkle the dish evenly with the 1 tbsp granulated sugar to coat the bottom and sides; tap out any excess.
3. Rinse and thoroughly dry the cherries. Remove stems and leave unpitted for a light almond note, or pit for easier eating.
4. In a medium bowl, whisk the eggs until blended and slightly foamy, 30–45 seconds.
5. Whisk in the 0.5 cup granulated sugar and the salt until the mixture lightens, about 30 seconds.
6. Whisk in the flour until smooth, then gradually whisk in the milk and vanilla until no lumps remain. Let the batter rest 10 minutes to relax the flour.
7. Arrange the cherries in an even layer in the prepared dish.
8. Slowly pour the batter over the cherries, tapping the dish once on the counter to release any large bubbles.
9. Bake until puffed, golden at the edges, and just set with a slight wobble in the center, 35–40 minutes; a knife inserted near the center should come out mostly clean.
10. Cool 10–15 minutes. Dust with powdered sugar and serve warm or at room temperature. If using unpitted cherries, remind guests of the pits when serving.
Cherry Clafoutis is a rustic French baked dessert where sweet cherries are suspended in a simple, custardy batter that bakes up like a tender, thick crêpe. The edges caramelize against a butter-and-sugar-coated dish, while the center stays softly set and creamy. The contrast of jammy cherries and lightly sweet custard makes it equally at home as a dessert or a special breakfast treat.
Originating in France’s Limousin region, clafoutis traditionally features black cherries, often baked unpitted to perfume the custard with a subtle almond note. The name comes from the Occitan word meaning “to fill,” referring to fruit filling the dish with batter poured over. The preparation spread throughout France in the 19th century and inspired variations with other fruits; strictly speaking, those are called flognarde, while the cherry version remains the classic clafoutis.