Description
This classic French Clafoutis recipe features a light, custard-like batter baked with fresh cherries, offering a deliciously simple yet elegant dessert. It’s perfect for showcasing seasonal fruit with a subtly sweet, vanilla-infused flavor and a tender, golden finish.
Ingredients
Scale
Batter Ingredients
- 1 cup whole milk
- 3 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon unsalted butter (melted)
Fruit
- 1 ½ cups fresh cherries (pitted)
For Serving
- Powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and generously butter a 9-inch round baking dish or pie plate to ensure the clafoutis doesn’t stick during baking.
- Mix the Batter: In a large mixing bowl, whisk together the milk, eggs, granulated sugar, vanilla extract, almond extract (if using), flour, salt, and melted butter. Whisk until the batter is completely smooth and well combined without lumps.
- Partially Bake the Batter: Pour a thin layer of the batter into the prepared baking dish and bake in the oven for 5 to 7 minutes until it is just set. This step helps create a sturdy base for the fruit.
- Add Cherries and Finish Baking: Remove the partially baked batter from the oven, evenly scatter the pitted cherries over it, then carefully pour the remaining batter on top of the cherries, covering them. Return the dish to the oven and bake for 35 to 40 minutes until the clafoutis is puffed, golden, and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the clafoutis cool slightly before dusting with powdered sugar. Serve warm or at room temperature for the best flavor and texture experience.
Notes
- Traditionally made with cherries, clafoutis can also be made using other fruits like berries, plums, or apricots.
- It is best enjoyed on the same day it’s made but can be stored in the refrigerator for up to 2 days.
