Easy Classic Cherry Clafoutis
Master this easy French dessert in under an hour! This Cherry Clafoutis bakes a tender, creamy custard around sweet, juicy cherries with minimal fuss.
Servings: 6
Calories: 312kcal
Ingredients
Optional: cherry syrup as a topping
Instructions
- Preheat your oven to 180°C (350°F).
- Grease a baking dish or tray with butter or cooking spray to prevent sticking.
- Arrange the pitted cherries in a single layer to cover the bottom of the tray.500 g Pitted cherries
- In a mixing bowl, combine the flour and sugar.140 g flour, 90 g granulated sugar
- In the same bowl, whisk together the milk, melted butter, eggs, vanilla, and lemon juice, whisking continuously, until you have a smooth batter.240 ml at room temperature, 40 g butter, 4 eggs, 1 teaspoon vanilla extract, 1 tablespoon lemon juice
- Pour the batter over the cherries in the baking dish, ensuring that the cherries are evenly covered.
- Place the baking dish in the preheated oven and bake for approximately 40-45 minutes, or until the clafoutis is set and golden brown on top. You can test if it's done by inserting a toothpick into the center of the clafoutis – if it comes out clean, it's ready.
- Once cooked, remove the clafoutis from the oven and let it cool for a few minutes.
- Optional: Drizzle cherry syrup over the clafoutis as a topping for extra flavor and sweetness.
- Serve the clafoutis warm or at room temperature. It can be enjoyed on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
- Leftover clafoutis can be stored in an airtight container in the refrigerator for a couple of days.
- Enjoy your homemade clafoutis with cherries!
Video
Notes
- Fresh, ripe cherries are best for clafoutis. You can use frozen cherries, but fresh ones will give a better texture and flavour.
- Make sure to butter your baking dish well to prevent the clafoutis from sticking.
- Overmixing the batter can make the texture too dense. Just mix until smooth.
- You can adjust the sugar level in the batter based on the sweetness of the cherries.
- Clafoutis is best served warm or at room temperature. It will firm up as it cools, so don't worry if it looks a bit wobbly straight out of the oven.
- Store any leftovers in the fridge for up to 2-3 days. It can also be reheated gently in the oven or microwave.
Nutrition
Calories: 312kcal | Carbohydrates: 48g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 128mg | Sodium: 101mg | Potassium: 318mg | Fiber: 2g | Sugar: 28g | Vitamin A: 445IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 2mg
