Cherry clafoutis 🍒🥧
I’ve always loved baking, but between work and everyday life, I don’t always have the time (or energy) to spend hours making elaborate desserts. That’s exactly why I love clafoutis so much. This simple French dessert, somewhere between a cake and a custard, instantly brings me back to my childhood. My grandmother used to make it with all kinds of fruits — apples, pears, cherries — but cherry clafoutis has always been my favorite! It’s the kind of comforting dessert that feels effortlessly cozy: quick to prepare, delicious warm straight out of the oven, and just as good cold the next day. You also can make it gluten and dairy-free. Here’s the trusty recipe (not mine!) I’ve been using for years (you can also find it here in French) :
Ingredients
40 grams (for the batter) + 20 grams of butter (to grease your baking dish)
100 grams of flour (works perfectly fine with GF flour)
1 pinch of salt
600 grams of unpitted cherries (it doesn’t have to be super precise, it doesn’t matter if you have a bit less cherries)
4 eggs
200 mililiters of milk (I always use soy milk, and it works perfectly)
60 grams of granulated sugar
1 small pack of vanilla-flavored sugar (about 8 grams) OR 1,5 tsp vanilla extract
Powdered sugar, to put on top
Directions
Preheat the oven to 210°C (410°F). Quickly rinse the cherries under cold running water, remove the stems, and drain them well. Personally, I like to keep the pits (traditionally, the cherry clafoutis is made with unpitted cherries, and it gives the best flavor in my opinion!), but it’s completely up to you whether you leave them or not. Melt the butter in a small saucepan.
In a large bowl, mix the flour, sugar, salt, and vanilla sugar. Gradually add the eggs, then slowly pour in the milk while whisking. Stir in the melted butter.
Generously butter your baking dish, arrange the cherries evenly, then pour the clafoutis batter over them. Bake for 10 minutes at 210°C (410°F), then reduce the temperature to 180°C (350°F) and bake for another 20 minutes.
Serve the clafoutis warm or cold, dusted with powdered sugar.
