There’s something magical about the first bite of cherry clafoutis. The way the sweet cherries burst with flavor against the soft, custardy base is pure bliss. I remember the first time I tried this delightful French dessert at a little café while visiting Paris. It was an unexpected treat that captured my heart and taste buds. Since then, I’ve made it a tradition to recreate this simple love in my own kitchen. This recipe is special because it allows you to savor the seasonal sweetness of cherries while also capturing the comfort of homemade baking. Whether you’re serving it for a cozy family dinner or for guests, clafoutis brings a touch of warmth and sweetness to any occasion.
why make this recipe
Making cherry clafoutis is a wonderful way to celebrate fresh cherries, especially in the summer months. It’s easy to whip up, requiring minimal preparation while delivering stunning results. Plus, it’s a versatile dessert that can be enjoyed warm, at room temperature, or chilled. This recipe creates a delightful harmony of flavors and textures that satisfies both the sweet tooth and the heart. You don’t need to be a pastry chef to make this—just a love for good food!
how to make Cherry Clafoutis
Ingredients:
- 1 1/2 cups Fresh sweet cherries (pitted, or use canned cherries, drained—about 1 can)
- 3 large eggs (room temperature)
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar (plus 2 tablespoons for topping)
- 1 cup whole milk (or half and half)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- Powdered sugar (for dusting on top)
Directions:
- Preheat your oven to 350 degrees F. Generously butter the bottom of a 9 or 10-inch baking dish or pie plate.
- Arrange the cherries evenly across the bottom of the dish.
- In a blender, combine the eggs, sugar (set aside 2 tablespoons), milk, flour, extracts, and salt. Blend until smooth.
- Pour the batter over the cherries and sprinkle the reserved 2 tablespoons of sugar on top.
- Bake for about 35-45 minutes, or until the custard is set.
- Allow to cool for at least 15 minutes before serving. Clafoutis tastes great warm, at room temperature, or even cold.
- Store any leftovers in the fridge for up to 4 days.
how to serve Cherry Clafoutis
To serve cherry clafoutis, simply slice it into wedges and dust the top with powdered sugar for an elegant touch. This dessert pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy it as a sweet ending to a meal or as a special breakfast treat with your morning coffee.
how to store Cherry Clafoutis
You can keep leftover cherry clafoutis in the refrigerator for up to 4 days. Make sure to cover it with plastic wrap or store it in an airtight container to keep it fresh. If you prefer it warm, you can reheat individual slices in the microwave for a few seconds.
tips to make Cherry Clafoutis
- Be sure to pit the cherries for a pleasant eating experience.
- Allow the eggs to return to room temperature before you start; this will help the batter blend more evenly.
- Don’t overmix the batter; blending just until smooth is enough.
variation
You can try this recipe with other fruits as well, like blueberries, raspberries, or peaches. Each fruit brings its unique flavor and gives you an exciting twist on the classic clafoutis!
FAQs
1. Can I use frozen cherries instead of fresh?
Yes, you can use frozen cherries. Just make sure to thaw and drain them before adding to the batter.
2. What if I don’t have almond extract?
If you don’t have almond extract, you can simply omit it. The clafoutis will still turn out delicious!
3. Can I make this gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free. Just check the ratio on the package for the best results.
Cherry Clafoutis
Ingredients
Main ingredients
- 1.5 cups Fresh sweet cherries (pitted, or use canned cherries, drained—about 1 can)
- 3 large eggs (room temperature)
- 0.5 cups all-purpose flour
- 0.5 cups granulated sugar (plus 2 tablespoons for topping)
- 1 cup whole milk (or half and half)
- 1.5 teaspoons vanilla extract
- 0.5 teaspoons almond extract Optional; can be omitted
- 0.25 teaspoons salt
- Powdered sugar (for dusting on top)
Method
Preparation
- Preheat your oven to 350 degrees F. Generously butter the bottom of a 9 or 10-inch baking dish or pie plate.
- Arrange the cherries evenly across the bottom of the dish.
- In a blender, combine the eggs, sugar (set aside 2 tablespoons), milk, flour, extracts, and salt. Blend until smooth.
- Pour the batter over the cherries and sprinkle the reserved 2 tablespoons of sugar on top.
Baking
- Bake for about 35-45 minutes, or until the custard is set.
- Allow to cool for at least 15 minutes before serving.