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Classic French Cherry Clafoutis Recipe

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3.9 from 27 reviews

Classic French Cherry Clafoutis is a delightful and elegant baked dessert featuring fresh sweet cherries embedded in a light, fluffy batter. This traditional recipe combines eggs, sugar, vanilla, and cream to create a custard-like texture that is both comforting and sophisticated. Perfect for any occasion, it’s simple to prepare and offers a wonderful balance of fruity sweetness and creamy richness.

Ingredients

Fruit

  • 3 cups fresh sweet red cherries

Batter

  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup all-purpose flour
  • 1 pinch of salt

Additional

  • Butter (for greasing the skillet)
  • Powdered sugar (for dusting)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (180°C) to ensure it is ready for baking the clafoutis.
  2. Prepare the cherries: Wash, dry, and pit the sweet red cherries, leaving them whole after removing pits. Set them aside.
  3. Grease the skillet: Generously butter a 9-inch or 10-inch cast-iron skillet to prevent sticking and add flavor.
  4. Make the batter: In a large bowl, whisk together the eggs and granulated sugar until pale and slightly frothy. Add the vanilla and almond extract if using. Gradually whisk in the flour and salt, then slowly incorporate the milk and heavy cream until the batter is smooth and pourable, resembling thin pancake batter.
  5. Arrange the cherries: Evenly scatter the prepared cherries in the buttered skillet to create an even fruit layer.
  6. Pour the batter: Slowly pour the smooth batter over the cherries, making sure they are well covered.
  7. Bake the clafoutis: Place the skillet in the preheated oven and bake for 35 to 40 minutes, or until the clafoutis is puffed, golden brown, and set in the center.
  8. Cool before serving: Remove from the oven and allow to cool for 10 to 15 minutes; the dessert will deflate slightly, which is normal.
  9. Serve: Enjoy the clafoutis warm or at room temperature. Optionally, dust with powdered sugar and serve with vanilla ice cream or whipped cream.

Notes

  • Use whole milk and heavy cream for the creamiest texture; for a lighter version, substitute half-and-half but the texture will be less rich.
  • Leaving the cherry pits intact is traditional and adds more flavor, but removing them entirely is fine for easier eating.
  • A cast-iron skillet is recommended for even baking and a rustic presentation, but any oven-safe dish about 9 to 10 inches will work.
  • Serve immediately or store at room temperature for a few hours; refrigerate leftovers and warm before serving.

Find it online: https://recipethrive.com/classic-french-cherry-clafoutis-recipe/