Classic French Cherry Clafoutis
A rustic French dessert featuring juicy cherries suspended in a silky, eggy custard batter. This homey treat is simple to prepare and absolutely charming served warm from the oven with a dusting of powdered sugar.
Story
Clafoutis is a beloved rustic dessert from the Limousin region of France. Traditionally made with black cherries, this simple batter-pudding hybrid has been a farmhouse favorite for generations. The key is not overmixing the batter—lumps are perfectly acceptable and yield a more tender texture.
Ingredients
fresh cherries, pitted
2 cups
eggs
3 large
granulated sugar
1/2 cup
all-purpose flour
1/3 cup
baking powder
1/2 teaspoon
whole milk
1 cup
unsalted butter, melted (plus more for pan)
2 tablespoons
salt
pinch
vanilla extract
1 teaspoon
powdered sugar, for dusting
as needed
Instructions
1
Prepare the oven and pan
Heat your oven to 180°C (350°F). Melt a little butter and use it to generously coat the bottom and sides of a 9-inch round baking dish or cast iron skillet.
2
Pit and arrange the cherries
Wash the cherries, remove the stems, and pit them. Arrange the cherries in a single layer across the bottom of your prepared baking dish. Set aside while you make the batter.
3
Make the batter
Crack the eggs into a large bowl and beat them well. Add the sugar a little at a time, beating after each addition until the mixture is light and slightly thickened. Stir in the vanilla extract.
In a separate small bowl, whisk together the flour, baking powder, and salt. Sift this dry mixture into the egg mixture and stir until just combined—the batter will be lumpy, and that's perfectly fine.
Finally, slowly pour in the milk while stirring continuously, followed by the melted butter. Mix until everything is just incorporated.
4
Bake to golden perfection
Pour the batter evenly over the cherries in the baking dish. Bake for about 35 minutes, until the top is golden brown and the center is set but still slightly jiggly. The edges should be puffed and crisp.
5
Serve warm
Let the clafoutis cool for a few minutes—it will deflate slightly as it rests, which is completely normal. Dust generously with powdered sugar and serve warm directly from the dish. It's wonderful on its own or with a scoop of vanilla ice cream.
