Cherry Clafoutis Recipe

80 min

2 servings

A simple, rustic French dessert blending soufflé, flan, and Dutch Baby Pancake, perfect for summer cherries.

Yield: One 8-9 inch (20-23 cm) clafoutis (serves 6-8) or 8 individual 1-cup (240 ml) portions. Bake Time: 1 hour (large); 40 minutes (individual).

Servings: 2

Ingredients

40 g (3 tbsp) unsalted butter, melted
283 ml (1 114 cups) milk (2% or whole)
120 g (1/2 cup + 2 tbsp) granulated sugar
3 large eggs
15 ml (1 tbsp) vanilla extract
Optional: 15 ml (1 tbsp) kirsch
1/2 tsp kosher salt
90 g (314 cup) all-purpose flour
450-500 g (3 cups, ~1 lb) fresh cherries, pitted or unpitted
Powdered sugar, for serving

Cooking Instructions

Preheat oven to 355°F (180°C). Butter an 8-9 inch (20-23 cm) pie dish or skillet (or 8 x 1-cup/240 ml ramekins).

Whisk milk, sugar, eggs, vanilla, and kirsch (if using) in a bowl. Add flour and salt; whisk until smooth.

Place cherries in the dishes). Pour batter over top.

Bake 40 min (large) or 25-30 min (individual), until puffed, brown on edges, and a knife comes out clean.

Cool on a rack (it will deflate). Sprinkle with powdered sugar and serve warm, optionally with vanilla ice cream.

Chef's Note

• Pitted cherries are easier to eat; unpitted are traditional.

• Kirsch is optional for flavor.