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If you’ve ever dreamed of effortlessly bringing a slice of French countryside charm to your kitchen, this Easy Cherry Clafoutis: A Timeless French Dessert Recipe is exactly what you need. Imagine luscious, juicy cherries baked in a delicate, custardy batter that turns golden with a light dusting of powdered sugar on top—comforting, elegant, and surprisingly simple. This classic French dessert captures the essence of summer fruit season and turns it into a tender, satisfying treat that’s perfect for sharing with loved ones or savoring solo with a cup of tea.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role, from the fresh cherries that bring bright bursts of flavor to the smooth batter that sets into a creamy, cake-like custard. With just a handful of pantry staples and fresh fruit, you’re all set to create a dessert that feels lovingly homemade yet impressively refined.
- Unsalted butter: Essential for greasing your baking dish to prevent sticking and add a hint of richness to the edges.
- Fresh or frozen sweet cherries: The star of the show; pitting fresh cherries or thawing frozen ensures juicy, tender bites throughout.
- Large eggs: Provide structure and help achieve the clafoutis’s signature custardy texture.
- Granulated sugar: Balances the tartness of cherries and sweetens the batter just right.
- Whole milk or half-and-half: Adds creaminess and moisture to the batter for a silky finish.
- All-purpose flour: Binds the ingredients together and gives a subtle, tender cake-like crumb.
- Pure vanilla extract: Infuses the batter with warm, fragrant notes that complement the fruit beautifully.
- Almond extract (optional): Enhances the cherry flavor with a subtle nutty aroma, adding depth in every bite.
- Pinch of salt: Balances sweetness and brings out all the flavors.
- Powdered sugar: Sprinkled on top for that classic, delicate finish and a touch of elegance.
How to Make Easy Cherry Clafoutis: A Timeless French Dessert Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C) so it’s at the perfect temperature when you’re ready to bake. Generously butter your baking dish to create a non-stick surface that also enhances the edges with a rich, golden finish. This simple prep step makes all the difference for the perfect clafoutis texture.
Step 2: Prepare the Cherries
Whether using fresh or frozen cherries, make sure they’re well pitted—this is key to an enjoyable bite. Fresh cherries benefit from a quick pat dry to avoid excess moisture, and frozen cherries should be fully thawed and drained. Spread the cherries evenly across your buttered dish; their even distribution ensures every slice is bursting with juicy fruit.
Step 3: Whisk Together the Batter
In a mixing bowl, beat the eggs and sugar until pale and frothy to incorporate air and give your clafoutis that lovely, light texture. Next, add the flour, milk (or half-and-half for extra richness), vanilla extract, almond extract if you’re using it, and a pinch of salt. Whisk until perfectly smooth; using a blender here can make this step even more effortless, ensuring no lumps and an ultra-creamy batter.
Step 4: Combine and Bake
Pour your smooth batter gently over the arranged cherries, taking care to cover all the fruit evenly. Place your dish in the preheated oven and bake for 35 to 40 minutes until the clafoutis has puffed up beautifully and taken on a golden hue. A toothpick inserted into the center should come out clean, signaling that it’s perfectly cooked with a tender, custard-like center.
Step 5: Cool and Finish
Patience now pays off. Let the clafoutis cool for 10 to 15 minutes, allowing it to set slightly while still warm and inviting. Just before serving, dust the top with a generous sprinkle of powdered sugar for a classic finish that adds a touch of sweetness and visual charm. This dessert is delightful served warm or at room temperature, making it flexible for any occasion.
How to Serve Easy Cherry Clafoutis: A Timeless French Dessert Recipe
Garnishes
A simple dusting of powdered sugar is traditional and elegant, but why stop there? Fresh mint leaves or a light dollop of whipped cream add brightness and creaminess that beautifully balance the sweet-tart cherries. For a decadent twist, a scoop of vanilla ice cream on the side turns this into an indulgent treat perfect for sunny afternoons or cozy dinners.
Side Dishes
This Easy Cherry Clafoutis: A Timeless French Dessert Recipe pairs wonderfully with lighter sides if you’re creating a meal. A crisp green salad with a citrus vinaigrette or a small cheese platter can transition beautifully from savory to sweet. The dessert’s delicate texture and moderate sweetness mean it won’t overpower the palate but will leave a memorable finishing touch.
Creative Ways to Present
Don’t hesitate to serve this dessert straight from the baking dish family-style for a rustic, approachable vibe. Alternatively, cut into neat squares or wedges and plate with a drizzle of berry coulis or a handful of toasted almonds sprinkled around for added crunch and visual appeal. Mini clafoutis in ramekins make a charming presentation, perfect for dinner parties or special occasions.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover them tightly and store in the refrigerator for up to 3 days. The clafoutis may lose a bit of its puffiness but will retain its delicate flavor and custard-like texture, making it a perfect quick breakfast treat or an afternoon snack.
Freezing
While the texture of freshly baked clafoutis is best enjoyed right away, you can freeze leftovers by wrapping individual portions tightly in plastic wrap and foil. Freeze for up to one month. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
Reheat gently in a low oven at 300°F (150°C) for about 10–15 minutes or until warmed through. Avoid the microwave if possible, as it can turn the custardy texture rubbery. A warm clafoutis tastes almost as lovely as fresh from the oven, with soft cherries and just the right amount of melt-in-your-mouth softness.
FAQs
Can I use frozen cherries for this recipe?
Absolutely! Frozen cherries work wonderfully as long as you thaw and drain them well before using. This prevents excess moisture from making the clafoutis soggy and keeps the texture just right.
What makes clafoutis different from a fruit tart?
Clafoutis features a pourable batter that bakes into a custard-like cake around the fruit, while fruit tarts typically have a firm pastry crust with fruit on top. Clafoutis is lighter, softer, and less structured, perfect when you want something simple and comforting.
Can I use other fruits besides cherries?
Definitely. While cherries are traditional, plums, blueberries, blackberries, or sliced peaches all make delicious variations. Just be mindful of the fruit’s moisture and tartness when adjusting the recipe slightly.
Is almond extract necessary?
No, almond extract is optional but highly recommended for enhancing the cherry flavor with a subtle, nutty undertone. If you prefer, you can omit it or replace it with a splash of lemon zest for a bright twist.
How do I know when the clafoutis is done baking?
Look for a puffed, golden top that springs back gently when touched. A toothpick inserted in the center should come out clean without wet batter. This indicates the perfect set with a creamy interior.
Final Thoughts
Giving this Easy Cherry Clafoutis: A Timeless French Dessert Recipe a try will not only delight your taste buds but also bring the joy of a classic French kitchen into your home. It’s a dessert that feels fancy but comes together with surprising ease, perfect for those moments when you want to impress without the fuss. So go ahead, gather your cherries, and bake up a little French magic. You won’t regret it!
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Easy Cherry Clafoutis: A Timeless French Dessert Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Easy Cherry Clafoutis is a classic and timeless French dessert featuring sweet cherries baked in a luscious, pancake-like batter. This simple yet elegant treat is quick to prepare, with a tender, custardy texture and a delicate balance of vanilla and almond flavors. Perfect for any occasion, it can be served warm or at room temperature with a dusting of powdered sugar.
Ingredients
For the Clafoutis Batter
- 3 large eggs
- ½ cup granulated sugar
- 1 cup whole milk (or half-and-half for a richer texture)
- ½ cup all-purpose flour
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract (optional)
- Pinch of salt
For the Fruit and Preparation
- 1 tablespoon unsalted butter (for greasing the dish)
- 2 cups fresh or frozen sweet cherries, pitted
For Serving
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Generously butter your baking dish to prevent sticking and set it aside.
- Prepare Cherries: If using fresh cherries, pit and pat them dry. For frozen cherries, thaw them completely and drain any excess moisture. Spread the cherries evenly over the bottom of the prepared baking dish.
- Make the Batter: In a mixing bowl, whisk together eggs and granulated sugar until the mixture becomes pale and frothy. Add the flour, milk, vanilla extract, almond extract if using, and a pinch of salt. Whisk until smooth and well combined. For convenience, you may also blend the batter in a blender for a few seconds to achieve a smooth consistency.
- Assemble and Bake: Gently pour the batter over the arranged cherries in the baking dish. Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the clafoutis is puffed up, golden around the edges, and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the clafoutis to cool for 10 to 15 minutes to set slightly. Dust the top with powdered sugar before serving. Enjoy it warm or at room temperature.
Notes
- For a richer clafoutis, substitute whole milk with half-and-half or cream.
- If using frozen cherries, make sure to thaw and drain them well to avoid excess moisture in the batter.
- Almond extract is optional but enhances the cherry flavor beautifully.
- Clafoutis is best served fresh but can be refrigerated for up to two days; warm gently before serving.
- You can substitute cherries with other stone fruits such as plums or apricots if desired.
