A beloved classic from the heart of France, clafoutis is a rustic yet elegant dessert that beautifully highlights the natural sweetness of fresh cherries. With its texture and delicate crust, this treat blurs the line between cake and flan, offering a spoonful of comfort in every bite.
Made with cherries and a whisper of almond and vanilla, this one-pan wonder bakes into a beautifully puffed and golden delight, dusted with powdered sugar like a little cloud of sweetness. It’s perfect for brunches, dinners, or any moment that demands a spoon and a smile.
What Is Cherry Clafoutis?
Pronounced “kla-foo-TEE”, this French dessert hails from the Limousin region, where cherries grow in abundance and the philosophy of dessert is delightfully low-effort yet deeply satisfying. Baked with whole cherries with the pits and all, the classic clafoutis is essentially a baked custard with fruit nestled inside.
While purists will insist on using unpitted cherries for a touch of almond-like flavor, most versions, including ours opt for the de-pitted route. When other fruits like plums or berries are used, the dessert technically becomes a “flognarde.” But don’t worry, this recipe keeps it cherry and classy today.
Pro Tips for the Best Cherry Clafoutis
- Ensure to use fresh, sweet cherries. Skip the canned stuff, because fresh cherries are key for that juicy pop against the custard base.
- Don’t overmix the batter as you want everything well combined, but not frothy or bubbly. A smooth, thick pancake batter is what you’re aiming for.
- Serve this dish warm or room temp. Clafoutis is at its prime when it’s just-cooled and it firms up as it sits but still holds its creamy soul.
- That powdered sugar snow-globe moment? Save it for the end, right before the spoons dive in.
Frequently Asked Questions
Why is my clafoutis rubbery?
Overbaking is usually the culprit. You want a soft center similar to a custard and not a sponge, so keep a close eye after the 40-minute mark.
Can I make clafoutis with frozen cherries?
Just thaw and pat them dry before using to avoid a soggy result. And try to go for unsweetened ones so you can control the sugar.
Do I have to use almond extract?
Nope, but it does bring out a lovely depth that pairs beautifully with cherries. But you can skip it or use just vanilla if preferred.
Can I make clafoutis ahead of time?
Absolutely. It keeps well and is even tastier the next day. Just reheat gently in the oven or let it sit out to reach room temperature.
Is clafoutis supposed to puff up?
Yes! It’ll rise dramatically in the oven and settle as it cools, so don’t panic, that’s all part of its charm.
How to Store Cherry Clafoutis
Clafoutis is best eaten the day it’s made, but leftovers are totally fair game. It is safe at room temperature for a few hours if covered. You can also store it in the fridge for up to 3 days, although it will firm up, the flavor will remain the same. However, freezing is not advised because the texture may change and may become a bit grainy once frozen and thawed.
Ingredients
How to Make Cherry Clafoutis
Preheat your oven to 180°C (350°F). Grease a round baking dish with a bit of butter, then sprinkle in about 2 tablespoons of sugar, swirling to coat the base and sides. Then, scatter the pitted cherries evenly into the dish.
Preheat your oven to 180°C (350°F). Grease a round baking dish with a bit of butter, then sprinkle in about 2 tablespoons of sugar, swirling to coat the base and sides. Then, scatter the pitted cherries evenly into the dish.
In a large mixing bowl, whisk together the eggs, remaining sugar, and salt until pale and slightly frothy.
In a large mixing bowl, whisk together the eggs, remaining sugar, and salt until pale and slightly frothy.
Stir the flour into your mixture gradually until it thickens a bit. Now pour in the milk and continue mixing.
Stir the flour into your mixture gradually until it thickens a bit. Now pour in the milk and continue mixing.
Add in the vanilla and almond extracts and stir until smooth and well blended. Lastly, stir in the melted butter until thoroughly combined.
Add in the vanilla and almond extracts and stir until smooth and well blended. Lastly, stir in the melted butter until thoroughly combined.
Gently pour the batter over the cherries in the dish. Transfer to the oven and bake for 40–45 minutes, or until puffed and golden brown on top.
Gently pour the batter over the cherries in the dish. Transfer to the oven and bake for 40–45 minutes, or until puffed and golden brown on top.
Let your clafoutis cool for about 15 minutes. Just before serving, dust generously with powdered sugar and enjoy.
Let your clafoutis cool for about 15 minutes. Just before serving, dust generously with powdered sugar and enjoy.
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