Cherry Clafoutis

15 minutes prep 50 - 60 minutes active cooking 65 - 75 minutes total
Makes 4 - 6 servings

To a traditionalist from the sparsely populated farming region of Limousin in southwestern France, cherry clafoutis is redundant.

If a slightly sweet, custardy baked pancake is filled with anything besides cherries, it’s a flaugnarde. But here and almost everywhere else, including the fruity modifier makes it much easier to explain what clafoutis means.

And while cherry pie might be the most well-known cherry-based dessert, clafoutis (pronounced kla-FOO-tee) is what you should be making right now, when local sweet cherries are in season. It’s quick and easy, even with a few minutes of pitting, and you can eat it hot from the oven with some whipped cream for dessert or cold the next morning for breakfast.

What You'll Need

Ingredients

For the shopping list

  • 3/4 pound of sweet cherries, pitted
  • 1/2 cup of all purpose flour
  • 5 tablespoons, divided sugar
  • 1 cup of whole milk
  • 1/8 teaspoon of vanilla extract
  • 1-2 tablespoons of powdered sugar, for serving
  • Whipped cream, for serving

From our shop

Out of stock

2 tablespoons + more for greasing  Madre Terra
$25.00– Sicily - Italy
1/4 teaspoon of  Kosher Sea Salt
$9.00– Gossen Island - Norway
2 lightly beaten  Eggs Farm Fresh
$8.50– Cloverdale - Oregon

Equipment

From the kitchen

  • 1 - 9" Skillet
  • 1 Chopstick
  • 1 Blender, Food Processor, or Mixing Bowl
  • 1 Mesh Strainer
  • Measuring Cups
  • Measuring Spoons

What you'll have to do

Step 1

Heat your oven to 350F.

Use a chopstick to pit the cherries by holding the fruit securely on a cutting board and poking the chopstick into the stem end. It’s messy and you’ll probably break a few cherries, but that’s okay.

Step 2

Pour a little olive oil into a 9 inch skillet and spread it around, then add the cherries. There should be enough to cover the bottom and then some.

Step 3

Mix together 1/2 cup flour, 3 tablespoons of the sugar, and 1/4 teaspoon salt, then beat in 2 eggs, 1 cup milk, 1/8 teaspoon vanilla extract, and 2 tablespoons olive oil until you have a smooth batter. You could do this in a blender or food processor if you don’t mind the extra time to clean it.

Step 4

Pour the batter over the cherries, sprinkle the remaining 2 tablespoons of sugar over the top, and slide the skillet into the oven, Cook for 50-60 minutes or until the top is nicely browned.

Step 5

Put a spoonful of powdered sugar into a fine mesh strainer, then tap it gently while moving it over the clafoutis to create a light, even dusting. Serve warm with a little whipped cream if desired.

More recipes

Summer Berry No-Bake Bread Pudding

Summer Berry No-Bake Bread Pudding

It’s usually too hot to cook when the berries are ripe, so make this no-bake bread pudding.

Check this recipe

Blood Orange Almond Olive Oil Cake

Blood Orange Almond Olive Oil Cake

Make the most of citrus season with this blood orange almond olive oil cake.

Check this recipe