Cherry Clafoutis is a classic French dessert from the Limousin region. It features fresh cherries baked in a light, flan-like custard and is traditionally served lukewarm with a dusting of powdered sugar. Rustic yet elegant, it captures the charm of countryside pâtisserie with minimal effort.
Yields6 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins
Ingredients
1cupwhole milk
3large eggs
½cupall-purpose flour
½cupgranulated sugar
1tsppure vanilla extract
⅛tspalmond extract (optional, but heavenly with cherries)
Pinch of salt
1tbspunsalted butter (for greasing)
2cupsfresh cherries, pitted (can also use frozen, thawed and drained)
Powdered sugar, for dusting
Preheat Oven
1
Set your oven to 350°F (175°C).
Grease a 9-inch round ceramic baking dish or pie dish with butter.
Prepare the Batter
2
In a mixing bowl, whisk together eggs and sugar until frothy.
Add flour, salt, vanilla, and almond extract. Whisk until smooth.
Gradually whisk in the milk to form a thin, pancake-like batter.
Assemble
3
Scatter the pitted cherries evenly in the buttered dish.
Pour the batter gently over the cherries.
Bake
4
Place the dish in the center of the oven and bake for 35–40 minutes, or until puffed and golden brown at the edges. The center should be set but slightly wobbly.
Remove from oven and allow to cool for 10 minutes.
To Serve
5
Dust generously with powdered sugar.
Serve warm or at room temperature.
Optional: Add a dollop of whipped cream or crème fraîche.
Ingredients
Ingredients
1cupwhole milk
3large eggs
½cupall-purpose flour
½cupgranulated sugar
1tsppure vanilla extract
⅛tspalmond extract (optional, but heavenly with cherries)
Pinch of salt
1tbspunsalted butter (for greasing)
2cupsfresh cherries, pitted (can also use frozen, thawed and drained)
Powdered sugar, for dusting
Directions
Preheat Oven
1
Set your oven to 350°F (175°C).
Grease a 9-inch round ceramic baking dish or pie dish with butter.
Prepare the Batter
2
In a mixing bowl, whisk together eggs and sugar until frothy.
Add flour, salt, vanilla, and almond extract. Whisk until smooth.
Gradually whisk in the milk to form a thin, pancake-like batter.
Assemble
3
Scatter the pitted cherries evenly in the buttered dish.
Pour the batter gently over the cherries.
Bake
4
Place the dish in the center of the oven and bake for 35–40 minutes, or until puffed and golden brown at the edges. The center should be set but slightly wobbly.
Remove from oven and allow to cool for 10 minutes.
To Serve
5
Dust generously with powdered sugar.
Serve warm or at room temperature.
Optional: Add a dollop of whipped cream or crème fraîche.
