Cherry Clafoutis

Cherry Clafoutis


If you are looking for a dessert that is super sweet, this is not it. But, if you are looking for something super easy to make in the middle of a busy summer full of visitors and beach time with an abundance of cherries, this is it.

What you need:

  • 9 - 10 inch shallow baking dish or pie plate

  • enough pitted cherries to cover the bottom of the dish (3-4 cups)

  • 3 eggs

  • 3/4 cups milk plus 1/2 cup whipping cream

  • 1/4 cup sugar

  • 1 tablespoon amaretto, kirsch or vanilla extract

  • 2/3 cups flour (you can use almond flour to be gluten free)

  • whipped cream and icing sugar at serving time

What to do:

  1. Turn on oven set at 350 degrees

  2. Grease the baking dish

  3. Arrange cherries in the dish - (I like to turn them so you can't see the damage done by the pitter)

  4. Put milk and cream, eggs, flour, sugar and flavoring in the blender and process until mixed thoroughly.

  5. Pour over cherries.

  6. Bake 45-55 minutes or until light brown and puffy and a knife inserted in the middle comes out clean. The clafoutis will sink while it is cooling.

  7. Before serving, while clafoutis is still warmish, sprinkle with icing sugar and whip some cream. You can serve it warm or cold. 

Interesting note:

This dish is a traditional French recipe which is made with un-pitted cherries. The belief is that the pits impart a desirable addition to the flavor that is lost without them. That would make this even easier to make. I f you feel like challenging your guests, go ahead and leave the pits in. I can't comment on the benefit of the pits since I haven't yet tried to that way. Perhaps, someday I will.

Peggy Evans