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Cherry Clafoutis

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8

Ingredients
  

  • For the Dish:
  • 1 tablespoon unsalted butter softened
  • 1 tablespoon granulated sugar
  • Cherries:
  • 500 g fresh sweet cherries pitted
  • 1 tablespoon granulated sugar
  • 1 tablespoon kirsch cherry brandy, or fresh lemon juice
  • ½ teaspoon pure vanilla extract
  • Batter:
  • 3 large eggs room temperature
  • ⅔ cup granulated sugar
  • 1 cup whole milk
  • ½ cup heavy cream
  • ¾ cup all-purpose flour
  • 2 tablespoons unsalted butter melted and cooled
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon lemon zest
  • ¼ teaspoon salt
  • ¼ teaspoon almond extract optional
  • Finishing:
  • Powdered sugar for dusting
  • Crème fraîche fresh cream, or vanilla ice cream for serving

Instructions
 

  • Preheat oven to 180°C (350°F). Butter the baking dish generously. Add sugar and tilt to coat. Tip out excess.
  • Pit the cherries. Toss with sugar, kirsch or lemon juice, and vanilla. Rest 10 minutes.
  • Whisk eggs and sugar together for 1–2 minutes until pale and slightly thickened.
  • Add flour and salt. Whisk until completely smooth.
  • Gradually whisk in whole milk and heavy cream until batter is thin and smooth.
  • Add melted butter, vanilla, lemon zest, and almond extract if using. Whisk until fully combined.
  • Rest the batter for 10 minutes.
  • Arrange macerated cherries in an even single layer across the prepared dish. Pour any cherry juices over them.
  • Pour batter slowly and evenly over the cherries.
  • Bake 38–42 minutes until puffed and golden at the edges and just barely set in the center with a faint wobble.
  • Cool briefly. Expect deflation — this is normal.
  • Dust generously with powdered sugar just before serving.
  • Serve warm or at room temperature with crème fraîche, cream, or ice cream alongside.

Notes

  • Butter and sugar the dish thoroughly — this creates a caramelized crust and prevents sticking
  • Whole pitted cherries give the best texture — leave them whole, do not halve
  • Rest the batter 10 minutes before baking — hydrated flour produces a smoother, more even set
  • Arrange cherries in the dish before pouring the batter for even fruit distribution
  • Do not overbake — a faint wobble in the center at the end of baking is correct
  • The clafoutis will deflate as it cools — this is expected and does not affect quality
  • Dust with powdered sugar just before serving — it dissolves if added too early
  • Excellent made the day before — flavor deepens overnight in the fridge
  • Cast iron works well — start checking 5 minutes earlier than the recipe states
  • Technically called flaugnarde when made with any fruit other than cherries