Cherry Clafoutis Recipe
Total Time
1 hr 20 mins
Prep Time
10 mins
Cook Time
50 mins
Rating
4.87 out of 5 stars
(15)
Ingredients
6 servings
- 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
- 1 cup heavy whipping cream
- 2 Tbsp Powdered sugar
- 1/2 tsp vanilla extract
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Preparation
Step 1
Preheat your oven to 350°F with a rack in the center. Generously grease a 9-inch pie pan with 1 Tbsp butter. Pit the cherries with a cherry pitter. Add cherries to the buttered pan and spread out evenly.
Step 2
In a blender, combine the remaining ingredients: milk, 1/2 cup sugar, eggs, rum (if using), vanilla, flour, and salt. Blend on high speed for 1 minute.
Step 3
Pour the batter over the cherries and give the pan a jolt to ensure the batter fills in around the cherries properly.
Step 4
Bake at 350°F for about 50-55 minutes or until it is puffed and browned and a toothpick inserted into the center comes out clean. Cool for 20 minutes then serve dusted with powdered sugar.
Step 5
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Chef's notes
Options for baking:
Deep 9” pie pan, or other oven-safe 7-8 cup baking dish, or 10” cast iron pan.
Variations:
you can replace the cherries with a different fruit such as plums, pears, apricots + raspberries, apples, or blueberries.
