Cherry Clafoutis

Clafoutis is perhaps one of the simplest and most forgiving desserts in French cuisine. It’s a go-to recipe to keep handy for those times when unexpected guests drop by, and you suddenly feel inspired to create something delicious.

Plus, its subtle sweetness makes it a fantastic choice for a hassle-free brunch. Like these Peach and Burrata Crostini with Pomegranate Molasses and Pistachios.

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What Exactly Is Clafoutis

This classic dish hails from Limousin, France, and is an eggy, fruit-packed baked treat that blends elements of pancakes, like this German Apple Pancake, cobblers, and custards.

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The name “clafoutis” is thought to derive from the Occitan verb “clafir,” which means “to fill,” reflecting the way it’s made.

Clafoutis is not only unique in flavor but also in texture. It boasts a custardy base that holds tender fruit, giving it a delightful contrast.

The exterior is slightly golden and crisp, while the inside remains soft and creamy. This combination makes each bite a delightful experience.

While the traditional recipe calls for unpitted sweet cherries, you can get creative with other fruits.

Renowned French chef Julia Child was known to use various fruits when showcasing how to make clafoutis.

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Though some will argue that using any other type of fruit changes it to a flognarde, like this Blueberry Lemon Flognarde.

Making a Cherry Clafoutis is incredibly straightforward. You simply blend the ingredients for the batter, pour it over the pitted cherries or fruit of choice, and bake!

There’s no need for complex techniques, making it an approachable dessert for both novice bakers and experienced chefs alike.

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Clafoutis is more than just a dessert, it’s a cherished part of French culinary culture that invites experimentation and sharing.

Next time you find yourself needing a quick yet impressive dish, consider whipping up a clafoutis, and savor the delightful flavors and textures it offers. Just like these Delightful Mascarpone Blueberry Pancakes.

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Cherry Clafoutis

2 tablespoons unsalted butter

3 large eggs

1 cup whole milk

1/3 cup plus 2 tablespoons granulated sugar, divided

1 teaspoon vanilla extract

1 teaspoon finely grated lemon zest

1 teaspoon kosher salt

1/2 cup all-purpose flour

2 cups cherries, pitted

Place rack in center of oven; preheat oven to 350 degrees.

Place 2 tablespoons unsalted butter in a 10-inch cast iron skillet or heat proof skillet. Transfer to preheating oven and heat until butter has melted, about 4–6 minutes.

Meanwhile, blend 3 large eggs, 1 cup whole milk, ⅓ cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon finely grated lemon zest, and 1 teaspoon salt in a blender on medium speed until frothy, about 2 minutes. Add ½ cup all-purpose flour and blend on low speed just until combined.

Pour batter into hot baking dish. Working quickly, arrange 2 cups prepared fruit evenly over and sprinkle with the remaining 2 tablespoons granulated sugar.

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Bake clafoutis until top is puffed and lightly golden brown, 25–35 minutes. Let cool slightly, then sift powdered sugar over (if using). Serve warm or room temperature.

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Try These Cherry Favorites

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