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
Scale
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.
