Cherry Clafoutis is an incredibly simple, incredibly versatile dessert that should immediately become a part of your baking repertoire. It’s technically a dessert. But the light batter, the tart cherries, and the dusting of confectioner’s sugar are rather reminiscent of a breakfast pastry.
And the silky, barely sweet flavor would really be the perfect complement to a late afternoon tea break. So, what are you waiting for? You could be having clafoutis for dessert tonight if you get started now! Or breakfast tomorrow. Or a midmorning snack the day after. Or a Sunday brunch with friends. Or…well, let’s be honest, you’ll be lucky if there’s enough left to snack on the next day. But once you know how easy and tasty it is, we’re pretty sure you’ll be making it again.
Cherry Clafoutis ingredients:
- 1/2 cup all-purpose flour
- 1/4 tsp. salt
- 2 large eggs, beaten
- 2 Tbsp. granulated sugar
- 3/4 cup milk (preferably whole)
- 1 Tbsp. melted butter
- 1/2 tsp. vanilla extract
- 1/4 tsp. almond extract (optional)
- 3/4 pound fresh sweet cherries
- 1 tablespoon unsalted butter
- 1 tablespoon granulated sugar
- Preheat oven to 425 degrees F.
- In a large bowl, whisk flour, salt and sugar together. Add milk, eggs, melted butter, vanilla and almond extracts, and beat. Mix together until batter is completely smooth, then set aside.
- If you want to pit your cherries, do so now. Leaving the pits in will make your clafoutis trickier to eat, but more flavorful. Pit-in or pit-out are both perfectly acceptable options, though if you are feeding this to smaller children, you may want to go the pitted route.
- In a 9” ovenproof skillet (not non-stick)*, melt butter over medium heat. Add cherries and cook until cherries have softened a bit, 1 – 2 minutes. Pour sugar over cherries and cook for another minutes, stirring. Turn off stove and pour batter over cherries. Bake 18 – 20 minutes. Clafoutis should be golden around the edges and lightly puffed. Let it cool somewhat and serve with a dusting of confectioner’s sugar. Or, if you’re feeling extravagant, serve with a dollop of whipped cream.
*If you do not have an ovenproof skillet, cook the cherries in whatever skillet you have as instructed above. Once cherries are done cooking, pour them into the bottom of a 9” cake pan and proceed with the rest of the baking instructions.
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