Description
This Classic Cherry Clafoutis recipe is a simple and elegant French dessert featuring a custard-like batter with fresh cherries baked to perfection. With a smooth, slightly runny batter and juicy cherries, it’s perfect for a warm treat or special occasion dessert. The clafoutis puffs up in the oven and settles into a tender, creamy texture that pairs beautifully with a dusting of powdered sugar.
Ingredients
Egg Mixture
- 3 large eggs (room temperature)
- 100 g granulated sugar
- 1 tsp vanilla extract
Batter
- 85 g plain flour (all-purpose)
- 240 ml whole milk
- 30 g unsalted butter (melted)
Others
- 30 g unsalted butter (softened, for greasing the dish)
- 500 g fresh cherries, stemmed and de-stoned
- Powdered icing sugar (optional, for dusting)
Instructions
- Whisk eggs and sugar: In a large mixing bowl, whisk the 3 large eggs with 100 g granulated sugar until fully combined and slightly frothy.
- Add and whisk flour: Sift in 85 g plain flour all at once and whisk starting from the center of the bowl outward until the batter is smooth and without lumps.
- Add milk, melted butter, and vanilla: Pour in 240 ml whole milk, 30 g melted unsalted butter, and 1 tsp vanilla extract. Whisk everything together until the batter is smooth and runny, similar to a crêpes batter.
- Prepare baking dish: Grease the base and sides of your baking dish thoroughly with softened butter to prevent sticking.
- Arrange cherries and pour batter: Spread the 500 g fresh, stemmed, and de-stoned cherries evenly in the base of the greased dish. Very slowly pour the batter over the cherries, trying not to displace them. If cherries shift, gently guide them back into place with a fork.
- Preheat oven and bake: Preheat the oven to 180°C (350°F). Bake the clafoutis for 40-45 minutes until the custard is set in the middle and the top is puffed up. The clafoutis will deflate slightly as it cools.
- Cool and serve: Let the clafoutis rest for 10-15 minutes after baking. Dust with powdered icing sugar if desired, and serve warm for the best flavor and texture.
Notes
- Use fresh, ripe cherries for the best flavor. Avoid canned or frozen cherries for this recipe.
- If you can’t find plain flour, all-purpose flour works perfectly.
- Make sure to grease the baking dish well to prevent sticking and ensure easy removal.
- The batter should be quite runny to achieve the correct custard-like texture.
- Clafoutis is best served warm but can be enjoyed at room temperature as well.
- For a slightly different flavor, you can add a splash of kirsch (cherry brandy) in the batter, but this is optional.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
