Description
This classic Cherry Clafoutis recipe features sweet, juicy cherries baked in a light, custard-like batter until puffed and golden. Served with a dusting of powdered sugar and homemade whipped cream, it’s a delightful French dessert that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
For the Clafoutis
- 1 Tbsp unsalted butter (to grease the pan)
- 3 cups sweet cherries (1 lb before pitting), stemmed and pitted
- 1 cup whole milk
- 1/2 cup granulated sugar
- 3 large eggs
- 1 Tbsp rum, kirsch, or Cognac (optional, or add an extra 1 tsp vanilla)
- 2 tsp vanilla extract
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/8 tsp fine sea salt
- Confectioners sugar for dusting
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 Tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) with a rack positioned in the center. Generously grease the bottom and sides of a 9-inch pie pan using 1 tablespoon of unsalted butter to prevent sticking.
- Prepare cherries: Pit the cherries using a cherry pitter. Spread the stemmed and pitted cherries evenly in the buttered pie pan, ensuring they cover the bottom uniformly.
- Make the batter: In a blender, combine the whole milk, granulated sugar, eggs, optional rum (or an extra teaspoon of vanilla), vanilla extract, all-purpose flour, and fine sea salt. Blend on high speed for 1 minute until smooth and well combined.
- Combine batter and cherries: Pour the blended batter over the cherries in the pie pan. Give the pan a gentle shake or jolt to ensure the batter fills in around the cherries evenly.
- Bake: Bake the clafoutis in the preheated oven for 50-55 minutes or until the dessert is puffed, browned on top, and a toothpick inserted into the center comes out clean.
- Cool and dust: Allow the clafoutis to cool for 20 minutes. Before serving, dust the top generously with confectioners sugar for a sweet finish.
- Make whipped cream: In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium to high speed until medium-stiff peaks form, which should take a few minutes.
- Serve: Slice the cooled clafoutis and serve with generous dollops of the freshly whipped cream for an extra creamy and indulgent touch.
Notes
- Use a 9-inch pie pan as specified to ensure proper cooking and presentation.
- If you do not have rum, kirsch, or Cognac, substitute with an extra teaspoon of vanilla extract to maintain flavor depth.
- Fresh, sweet cherries are best for this recipe; avoid overly tart varieties to keep the balance in sweetness.
- The clafoutis can be served slightly warm or at room temperature depending on preference.