Clafoutis

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Servings: 6

Country of Origin

France (Limousin)

Description

A comforting, rustic regional classic. Fresh black cherries are arranged in a baking dish and covered with a simple, crepe-like egg batter. As it bakes, the batter puffs up around the fruit into a soft, custardy flan.

Presentation & How It's Eaten

Served warm or at room temperature directly from the baking dish, finished with a heavy dusting of powdered sugar.

Ingredients

• 450g fresh black sweet cherries (stemmed)

• 3 large eggs

• 60g granulated sugar

• 80g all-purpose flour

• 240ml whole milk

• 1 tsp vanilla extract

• 1 pinch of salt

• Powdered sugar for dusting

Step-by-Step Directions

1. Arrange Cherries: Butter a 9-inch pie dish or cast-iron skillet. Arrange the cherries in a single, tight layer across the bottom.

2. Blend Batter: Whisk or blend the eggs, granulated sugar, flour, milk, vanilla extract, and a pinch of salt together until completely smooth and frothy.

3. Pour: Slowly pour the batter over the arranged cherries.

4. Bake: Bake at 180°C (350°F) for 35–40 minutes until the clafoutis is puffed up, golden brown around the edges, and a toothpick inserted into the center comes out clean.

5. Finish: Let cool slightly (it will deflate as it cools), dust with powdered sugar, and serve.

Optional

• Traditionalists' Secret: Purists leave the cherry pits inside the fruit during baking, as the pits release an almond-like aroma into the batter. Just warn your guests!

Cooking Tips

• No Fresh Cherries? You can make a variation called a Flognarde using sliced plums, pears, or apples when cherries are out of season.

Nutrition Facts

(Estimated per serving)

• Calories: ~170 kcal

• Total Fat: 4g

• Saturated Fat: 2g

• Cholesterol: 95mg

• Sodium: ~75mg

• Total Carbohydrates: 28g

• Dietary Fiber: 2g

• Sugars: 18g

• Protein: 5g