Description

This classic French Clafoutis recipe features fresh cherries baked in a silky, custard-like batter. Lightly sweetened and infused with vanilla, this dessert is simple to prepare and perfect for highlighting seasonal fruit. The clafoutis is tender and golden, with a texture that lies between a flan and a pancake, making it a delightful treat served warm or at room temperature.

Ingredients

Clafoutis Batter

1 cup whole milk
3 large eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
1/2 cup all-purpose flour

Fruit and Topping

2 cups fresh cherries, pitted
2 tablespoons unsalted butter, melted
Powdered sugar, for serving

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round baking dish or cast iron skillet to prevent sticking.
Make the Batter: In a mixing bowl, whisk together the whole milk, eggs, granulated sugar, vanilla extract, and salt until the mixture is smooth. Gradually add the flour and whisk thoroughly until the batter is thin, lump-free, and well combined.
Arrange the Cherries: Spread the pitted cherries evenly across the bottom of the prepared baking dish, creating a uniform fruit layer.
Combine and Bake: Carefully pour the batter over the cherries. Drizzle the melted butter on top of the batter. Place the baking dish in the oven and bake for 35 to 40 minutes, or until the clafoutis has puffed up, the edges are golden brown, and a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the clafoutis from the oven and allow it to cool slightly. Dust generously with powdered sugar before serving. Enjoy warm or at room temperature.

Notes

Traditional clafoutis is made with cherries, but you can substitute with other fruits like berries, plums, or sliced peaches.
The texture of clafoutis is custard-like, somewhat between a flan and pancake.
Ensure cherries are pitted before baking to avoid any surprises while eating.
For a richer flavor, consider using half-and-half or cream instead of whole milk.