Cherry Clafoutis
Cherry Clafoutis is a classic French dish. Traditionally made of baked black cherries in flan batter with flour. Typically served for breakfast or dessert.
Servings: 10
Calories: 181kcal
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.
Video
Notes
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.
Nutrition
Calories: 181kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 114mg | Potassium: 147mg | Fiber: 1g | Sugar: 16g | Vitamin A: 407IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg