This light cherry clafoutis is a classic French dessert made simple: juicy cherries baked in a delicate, custardy batter that puffs up golden in the oven. It is lighter than a cake yet rich enough to feel special, especially served warm with a scoop of ice cream. A dusting of powdered sugar makes it beautiful for any summer table.
Ingredients
- 50 g (3 tbsp) butter
- 450 g (3 cups) cherries, pitted
- 4 eggs
- 60 g (1/3 cup) sugar
- 1 tsp vanilla extract (or 10 g vanilla sugar)
- 100 g (3/4 cup) + 2 tbsp flour
- 180 ml (3/4 cup) milk
- Powdered sugar for dusting
Instructions
- Preheat to 200°C (400°F). Butter a baking dish and scatter in the cherries. Melt the butter in a saucepan. In a bowl, whisk the eggs, sugar, vanilla, and flour.
- Stir in the melted butter, then gradually whisk in the milk. Pour over the cherries. Bake 10 minutes at 200°C, then reduce to 180°C (350°F) and bake 30 more minutes.
- Dust with powdered sugar and serve warm or cold with ice cream.
Tips
- Pit the cherries carefully so every bite is smooth and safe to eat.
- Do not open the oven during the first bake, so the clafoutis rises nicely.
- For more cherry desserts, try our Cherry Mascarpone Buns and Viennese Cherry Cake.
For more French dessert inspiration, visit Allrecipes and Serious Eats.
Nutrition: per 100 g: 156.3 kcal, protein 8.4 g, fat 4.9 g, carbs 18.3 g.