Here’s a classic French dessert that’s rustic, elegant, and incredibly easy to make: Clafoutis aux Cerises (Cherry Clafoutis). It’s a custard-like baked treat traditionally made with whole cherries and a simple batter — somewhere between a flan and a pancake.
🇫🇷 Clafoutis aux Cerises (Cherry Clafoutis)
Servings: 6
Prep Time: 15 mins
Cook Time: 35–40 mins
Total Time: ~1 hour
🍒 Ingredients:
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1 pound (450g) fresh cherries (traditionally unpitied, but you can pit them)
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3 large eggs
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1/2 cup (100g) granulated sugar
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1 cup (240ml) whole milk
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1/4 cup (60ml) heavy cream (optional, for extra richness)
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1/2 cup (60g) all-purpose flour
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1 tsp vanilla extract
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1/4 tsp almond extract (optional but traditional)
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Pinch of salt
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1 tbsp unsalted butter (for greasing)
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Powdered sugar (for dusting)
🥣 Instructions:
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Preheat oven to 350°F (180°C). Butter a 9-inch round baking dish or ceramic tart dish.
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Prepare the cherries: Rinse and dry cherries. You can leave them whole (traditional, more flavorful) or pit them for easier eating.
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Make the batter:
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In a mixing bowl, whisk eggs and sugar until light and slightly foamy.
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Add flour and salt; whisk until smooth.
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Slowly whisk in milk, cream (if using), vanilla, and almond extract until you have a smooth, thin batter.
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Assemble:
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Scatter cherries evenly across the bottom of the buttered dish.
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Pour the batter over the cherries.
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Bake:
Bake for 35–40 minutes, until puffed and golden, and a toothpick comes out clean from the center. -
Cool & serve:
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Let cool slightly. It will deflate a bit as it cools — this is normal.
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Dust generously with powdered sugar.
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Serve warm, at room temperature, or chilled — optionally with crème fraîche, whipped cream, or vanilla ice cream.
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🍽️ Notes & Tips:
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With pits: Whole cherries add a subtle almondy flavor during baking. Just warn your guests!
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Variations: Try it with apricots, plums, or berries for different seasonal twists.
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Storage: Keeps 2–3 days in the fridge, covered.