This cherry clafoutis is absolutely one of my favorite desserts, combining fresh sweet cherries with a smooth batter. And it’s simple to make and melts in your mouth!
The clafouti was invented in the nineteenth century in central France, a big cherry growing region. It’s stood the test of time because it’s easy to make and just so addictive.
You can use any variety of cherry, including bing, montmorency or Rainier. Watch the recipe tutorial to see how to make them.
Watch how to make Cherry Clafoutis
Pitting the cherries is the most of the effort for this recipe, so be sure to check out our beer bottle hack in the video.
The next step is to grease a pie plate with butter and put in the pitted cherries in one layer.
Now you’re ready to make the batter, which is similar to pancake batter but with a thinner consistency.
And then into the oven it goes. You want to bake it until it’s puffy in the middle and golden on top, and it’ll deflate somewhat once it comes out.
Clafoutis are a simple dessert that stand on their own with no need for garnishes. You can cut and serve them like you would a pie.
You can use other fruits like peaches or pears if cherries are not available. Enjoy!
Easy Cherry Clafoutis (with Video)
- 3 1/2 cups fresh cherries stemmed and pitted
- unsalted butter (to grease the baking dish)
- 1 1/2 tbsp granulated sugar
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup flour
- pinch salt
- 2 tbsp unsalted butter melted and cooled
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup milk
- powdered sugar for dusting
Preheat oven to 350°F. Butter an 8 inch pie plate and sprinkle granulated sugar evenly on top.
Wash and dry the cherries. Pit them all using a chopstick and an empty bottle according to the video. Dry them on a piece of paper towel.Then place into one layer in the prepared pan.
In a medium bowl, beat the eggs, sugar, salt, vanilla and almond extract until smooth. Then add melted butter (Make sure your melted butter is cooled) and then stir in.
Beat in flour until smooth, and finally mix in the milk.
Immediately pour the batter over the cherries in the pan, and place into preheated oven. Bake 40-45 minutes or until puffy and golden on the edges.
Remove from oven and cool for 20 to 30 minutes. Dust with powdered sugar and serve lukewarm if possible. Enjoy!