Cherry Clafoutis
This Cherry Clafoutis is a classic French dessert that’s part custard, part pancake, and completely irresistible. Bursting with sweet cherries and baked in a vanilla-scented batter, it’s golden, puffed, and finished with a snowy dusting of powdered sugar.
Ingredients
- 1 Tbsp unsalted butter
- 1¼ cups 312.5 ml milk (2% or whole)
- ⅔ cup 132 g granulated sugar
- 3 large eggs
- 1 Tbsp 15 ml vanilla extract
- Optional: 1 Tbsp 15 ml kirsch
- ½ tsp kosher salt
- ½ cup 62.5 g all-purpose flour
- 3 cups fresh cherries pitted or unpitted
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Butter an 8–9 inch dish or ramekins.
- Whisk milk, sugar, eggs, vanilla, and kirsch until smooth.
- Add flour and salt; whisk until lump-free.
- Spread cherries in the dish; pour batter overtop.
- Bake 1 hour (large) or 35–40 minutes (individual) until puffed and golden.
- See full steps with tips & photos → https://p4pd.org/cherry-clafoutis/
Notes
- Cherries: Traditionally made with unpitted cherries for extra flavor, but pitted is safer and easier to eat.
- Fruit Variations: Try with blueberries, raspberries, or sliced stone fruit.
- Make Ahead: Best served the day of, but leftovers keep well in the fridge for 2 days.
- Serving Suggestion: Pairs beautifully with whipped cream or vanilla ice cream.