Description
A light, custard-like dessert studded with juicy cherries, this traditional French clafoutis perfectly balances sweet and tangy flavors with a delicate texture that falls somewhere between a pancake and a flan.
Ingredients
Scale
- 1 tbsp butter
- 1 1/4 cup (312.5ml) milk (2% or whole)
- 2/3 cup (132g) granulated sugar
- 3 large eggs
- 1 tbsp (15ml) vanilla extract
- 1 tbsp (15ml) kirsch (optional)
- 1/2 teaspoon kosher salt
- 1/2 cup (62.5g) all-purpose flour
- 3 cups cherries, pitted or unpitted
- Powdered sugar, for serving
Instructions
- Prepare the Baking Dish – Start by preheating your oven to 350°F (175°C). Take your 8-9 inch circular pie dish or skillet and generously butter it to ensure the clafoutis won’t stick. If you’re making individual servings, prepare eight 1-cup ramekins the same way. The butter creates a nice golden crust on the edges while preventing the custard from sticking.
- Mix the Batter – In a large mixing bowl, whisk together the milk, sugar, eggs, vanilla extract, and kirsch (if using) until well combined. This forms the base of your custard. Next, add the flour and salt, whisking until the mixture is completely smooth with no lumps. The batter should be thin, similar to crepe batter.
- Assemble the Clafoutis – Arrange the cherries in an even layer at the bottom of your buttered dish (or divide them among individual ramekins). Traditional French clafoutis often leaves the cherries unpitted as the pits are said to impart an almond-like flavor during baking. Carefully pour the prepared batter over the cherries, ensuring they’re evenly covered.
- Bake to Perfection – Place the dish in the preheated oven and bake for 1 hour (or 40 minutes for individual clafoutis). You’ll know it’s done when the edges have puffed up and turned golden brown, and a knife inserted into the center comes out clean. The center should be set but still have a slight wobble.
- Cool and Serve – Once baked, transfer your clafoutis to a cooling rack. Don’t be alarmed when it starts to deflate as it cools—this is completely normal. After cooling for about 10 minutes, dust generously with powdered sugar. Serve while still warm for the most delightful texture and flavor experience.
Notes
- Traditionally, cherries in clafoutis are left unpitted in France, as the pits are believed to enhance the flavor. However, for safety and convenience, many prefer to pit them.
- While sweet cherries are traditional, you can experiment with sour cherries for a more tangy flavor profile.
- Kirsch (cherry brandy) enhances the cherry flavor but can be omitted for a family-friendly version.
- Clafoutis made with fruits other than cherries is technically called a “flaugnarde” in France.
- The dish is best served warm, but can also be enjoyed at room temperature. It doesn’t keep well overnight as it tends to get soggy.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 20g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg