Cherry Clafoutis is a delightful combination of creamy custard and juicy cherries. The sweetness from the cherries is balanced perfectly by the slightly nutty undertones of almond, creating a harmonious blend of flavors. Each bite is a burst of joy, as the cherry juices mingle with the delicate batter, creating a symphony of tastes.
Cherry Clafoutis is a classic French dish. Traditionally made of baked black cherries in flan batter with flour, like the crepe batter. Typically served for breakfast or dessert.
Clafoutis ( Pronounced “kla-fu-tee”, silent “s”) can also be made with other fruits. Such as raspberries, blueberries, blackberries, apples, pears, or any kind of fruit that is sturdy when baked.
This cherry clafoutis recipe is simple and easy to make. The only hard part is to pit the cherries if you don’t have a cherry pitter. Interestingly, the original recipe is made of unpitted cherries. So all you need to do is to remove the stems of the cherries and mix them in the cake batter.
Cherry Clafoutis Basic Ingredients:
Cherries -traditionally made with black cherries. I used a mix of black and red cherries. You can leave the cherry pits like the original recipe if you want to. I preferred to pit the cherries so I don’t need to spit out the pits or I may accidentally bite into it and end up with a broken tooth.
Best to use fresh cherries but may use frozen cherries. Make sure to thaw and drain excess water/syrup.
Eggs– I used 2 whole eggs and 2 egg yolks to add richness and smoother texture.
Milk– 2%, whole milk or evaporated milk
Heavy cream– for a creamier taste
Sugar– may substitute with condensed milk for creamier results, then adjust to taste.
All-purpose flour– for the cake structure to hold the fruit and prevent falling apart. Make sure to measure the flour. Adding too much flour will make this cherry clafoutis dense and rubbery. You may substitute with gluten-free flour and adjust the measurement accordingly. Some gluten-free flour such as coconut flour absorbs more liquid.
Other ingredients:
Melted butter adds creamy flavor and moisture.
Vanilla extract– a flavor enhancer
Almond extract– is optional and added when using pitted cherries. The pits from the cherries add a subtle almond flavor to cherry clafoutis when baked.
Orange zest or lemon zest– it is a flavorful addition and complements well with cherry flavor. Also, hides the eggy taste.
How to make Cherry Clafoutis
Preheat the oven to 350°F. Prepare the baking dish or pan, and grease it with softened or melted butter. I used a 9″ Pie baking dish. You may use a pie baking pan or cast iron pan.
Prepare the fruit. Remove the stems of the cherries and pits. Then place them in the prepared baking dish or pan. There are many ways to pit the cherries. However, the easiest method and less messy is to use a cherry pitter. But if you don’t have this kitchen tool, you can use a metal straw or a chopstick to push out the pit.
Make the Cake Batter. Mix all the ingredients in a bowl using a whisk or process in a blender. Mix until well blended and no lumps, or use a strainer to strain the batter. Then pour the cake batter into the baking dish with the cherries.
Bake in preheated oven at 350°F for about 45 to 55 minutes or until the top is golden.
Once it’s done, remove it from the oven and let it cool slightly before serving. This dessert is best enjoyed warm, allowing the flavors to truly shine.
Now that you have your perfectly baked cherry clafoutis, it’s time to indulge in its joyful flavors!
How to Serve the Cherry Clafoutis
Serve it warm or cold with the dust of powdered sugar, and with whipped cream if desired. It’s great to serve for breakfast or dessert with a cup of coffee or tea.
Storing
Store the leftover cherry clafoutis in the refrigerator for up to 3 days. Best to serve it warm. Reheat in a microwave for a few seconds until warm and soft.
More Custard Recipes
Cherry Clafoutis
Watch How to Make It
Equipment
- 9" Pie pan baking dish or cast iron pan
Ingredients
- 250 g cherries with or without pits
- ½ tbsp butter for greasing
For the custard
- 2 eggs
- 2 egg yolks
- 1 tsp pure vanilla extract
- 1 tsp orange zest or lemon zest
- ½ cup granulated sugar
- ¾ cup evaporated milk sub with 2%, whole milk, or half and half
- ½ cup heavy cream
- ⅛ tsp Almond extract optional
- 1½ tbsp melted butter
- ⅓ cup all-purpose flour
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F. Prepare the baking dish or pan, and grease it with softened or melted butter.
- Prepare the fruit. Remove the stems of the cherries and pits. Then place them in the prepared baking dish or pan.
- Make the Cake Batter. Mix all the ingredients in a bowl using a whisk or process in a blender. Mix until well blended and no lumps. Pour the cake batter into the baking dish with cherries.
- Bake in preheated oven at 350°F for about 45 to 55 minutes or until the top is golden.
- Let it cool for about 15 to 30 minutes, or to room temperature in the pan. Serve it warm or cold with the dust of powdered sugar, and with whipped cream if desired.
