Cherry Clafoutis Recipe – Hungarian ,American , French Special
Clafoutis is a classic French dessert that combines simplicity with indulgence, making it a perfect treat for any occasion. This rustic, custardy dish is traditionally made with fresh cherries, though it can easily be adapted to other fruits like berries or stone fruits. The beauty of clafoutis lies in its effortless preparation—just whisk together a few basic ingredients like eggs, milk, sugar, and flour, then pour over the fruit before baking. The result is a golden, slightly puffed-up creation with a tender, almost flan-like texture that perfectly complements the sweetness of the fruit. Ideal for both casual gatherings or special occasions, clafoutis is a delightful and easy-to-make dessert that never fails to impress.
- Prep Time5 min
- Cook Time50 min
- Total Time55 min
Cherry Clafoutis Ingredients:
- 2 cups fresh fruit (cherries, berries, or other fruits)
- 3 large eggs
- 1 cup whole milk (or half-and-half)
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- A pinch of salt
- Butter (for greasing the pan)
- Powdered sugar (for dusting, optional)
How to make Cherry Clafoutis:
Preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking dish with butter.
Prepare the fruit:If using cherries, pit and halve them. If using other fruit, chop them into bite-sized pieces.
Spread the fruit evenly in the bottom of the prepared baking dish.
Make the batter:In a large bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, and a pinch of salt until smooth and well combined.
Pour the batter over the fruit in the dish, making sure the fruit is evenly covered.
Bake for 40–45 minutes, or until the clafoutis is golden and slightly puffed, and a toothpick inserted into the center comes out clean.
Cool and serve:Let the clafoutis cool for a few minutes before serving. Dust with powdered sugar if desired.
Recipe Note:
Fruit Variations:While cherries are traditional, clafoutis works well with other fruits such as peaches, plums, or mixed berries. Just adjust the baking time slightly depending on the fruit used.
Baking Dish:You can use any 9-inch baking dish, but a round or oval one gives it a classic look.
Texture Tip:The clafoutis will have a custardy texture, similar to a flan. It’s meant to be soft, not cakey.
Make-Ahead:Clafoutis can be made a few hours in advance. Let it cool to room temperature and serve later, or reheat gently before serving.
