Cherry Clafoutis

You can thank the French for coming up with cherry clafoutis: the easiest, most delicious dessert you'll ever make. Even if you've never been a great baker, this foolproof recipe is so forgiving and simple to whip up that you just may surprise yourself.

Course Dessert

Cuisine French

Prep Time 10

Cook Time 25

Resting time 25

Total Time 35

Servings servings (1 slice each)

Calories 385kcal

Author Meggan Hill

Ingredients

1 1/2 pounds fresh sweet cherries pitted and halved (see note 1)
1/2 cup + 2 teaspoons all-purpose flour divided
1 teaspoon lemon juice
1/8 teaspoon ground cinnamon
4 large eggs
2/3 cup granulated sugar
2 1/2 teaspoons vanilla extract
1/4 teaspoon Salt
1 cup heavy cream
2/3 cup whole milk
1 tablespoon butter
2 teaspoons powdered sugar for dusting

US Customary - Metric

Instructions

Adjust oven racks to upper and lower-middle positions. Place a 12-inch oven-safe skillet on the upper rack. Line a rimmed baking sheet with aluminum foil for easy cleanup and place on lower rack. Preheat the oven to 425 degrees.
In a medium bowl, add cherries, 2 teaspoons flour, lemon juice, and cinnamon. Toss until evenly coated.
In a large bowl, whisk together eggs, sugar, vanilla, and salt until pale and smooth, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until combined.
Carefully remove skillet from oven (handle will be very hot). Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly).
Immediately pour batter into skillet and top evenly with cherries (it's okay if some sink into the batter). Transfer skillet to upper rack.
Bake until puffy and golden brown, about 18 to 22 minutes, rotating skillet halfway through baking time. The center of the clafouti should reach 195 degrees on an instant-read thermometer and the edges will be dark brown.
Transfer to a wire rack and cool 25 minutes. Dust with powdered sugar. Slice into wedges to serve.

Notes

Cherries: I like to use a cherry pitter to remove pits, but you can also use a pairing knife. This recipe calls for fresh cherries, but you can substitute frozen or even canned cherries. Thaw and/or drain the cherries in advance, then make the recipe as directed.
Yield: This recipe makes 1 Cherry Clafoutis with 6 slices (or more depending on how you cut them).
Storage: Store leftover Clafoutis covered in the refrigerator for up to 4 days. For better leftovers, reheat extra Clafoutis before digging in (the microwave is fine).

Nutrition