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!