This charming French dessert is a delightful way to showcase fresh cherries in the summer months. It’s rustic, elegant, and surprisingly simple to make.
Our take on cherry clafoutis yields a tender, slightly puffed custard baked around a generous layer of sweet cherries. You don’t need anything fancy—just pantry basics like eggs, flour, and milk. We add a little richness with cream and a fragrant hint of vanilla and cherry liqueur (or skip the kirsch if you prefer). Simply whisk together the batter, pour it over the fruit, and bake until golden and set. Serve it slightly warm, with a dusting of powdered sugar or a spoonful of whipped cream.
What is a Clafoutis?
Clafoutis (pronounced kla-foo-TEE) is a traditional baked French dessert from the Limousin region. It features seasonal fruit—most famously cherries—suspended in a light, eggy batter that’s somewhere between flan and pancake. While cherries are the classic choice, you can easily substitute other fruits like berries or sliced stone fruits for your own twist.
Pitting Cherries Without a Tool
You’ll need about 1½ pounds of pitted cherries. No cherry pitter? No problem.
- Knife method: Lightly press down on a cherry with the flat side of a knife to crack it open. Split the fruit and remove the pit.
- Bottle method: Place a cherry over the mouth of an empty bottle and use a chopstick to push the pit through into the bottle. This method works best with larger cherries.
Ingredients
- 1 tablespoon unsalted butter (for greasing)
- 1½ pounds sweet cherries, pitted
- ¼ cup all-purpose flour
- Small pinch of salt
- ⅓ cup granulated sugar
- 4 large eggs
- 2 extra egg yolks
- 1 cup whole milk
- ¾ cup heavy cream
- 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
- 2 tablespoons kirsch (optional)
- Powdered sugar, for finishing
Instructions
1. Prep oven and dish:
Preheat the oven to 375°F (190°C). Grease a 10-inch tart dish or shallow baking dish with butter. Spread the pitted cherries evenly over the bottom.
2. Combine dry ingredients:
In a mixing bowl, whisk together the flour, salt, and sugar.
3. Add wet ingredients:
Crack in the eggs and yolks, then whisk until smooth. Gradually mix in the milk and cream. Stir in vanilla extract and kirsch if using.
4. Strain and pour:
Strain the batter through a fine-mesh sieve over the cherries to ensure a silky custard.
5. Bake:
Place the dish in the oven and bake for about 40–45 minutes, until the top is puffed and lightly golden brown. The center should be just set but still soft.
6. Cool and serve:
Let the clafoutis cool for 15–20 minutes. It will deflate slightly as it rests. Dust with powdered sugar and serve warm or at room temperature.
Storing Leftovers
Keep leftover clafoutis in an airtight container in the refrigerator for up to 3 days. It can be eaten cold, at room temperature, or gently reheated in the oven at 350°F, covered loosely with foil, for 5–10 minutes.
Flavor Variations
Don’t feel limited to cherries! Try:
- Peaches, nectarines, or apricots: Peel and slice about 1½ pounds of fruit.
- Plums: Use sliced, ripe plums for a slightly tangy twist.
- Berries: Swap in 3 cups of blueberries, raspberries, or blackberries.
This rustic dessert adapts beautifully to whatever fruit is in season.
