- How to Make Cherry Clafoutis, a Dessert so Elegant, Your Guests Won't Know How Easy it is | Serious Eats
Butter in the batter adds extra flavor and helps crisp the edges more.
Optional kirsch (cherry brandy) enhances the fruit flavor.
Balanced amounts of egg and sugar in the batter produce a clafoutis that's just sweet enough with a light texture that's not too eggy.
If using a vanilla bean, reserve the scraped bean for another use (you can stick it in a container of sugar to create vanilla sugar, for instance).
We like pitted cherries because the clafoutis is easier to eat that way, but feel free to leave the cherries whole if you prefer; that's that more traditional way to do it, and some people like the subtle bitter almond flavor the pits add to the dessert.
1/2 cup all-purpose flour (about 2 1/2 ounces or 75 grams)
3 tablespoons granulated sugar (about 1 1/4 ounces or 40 grams)
1/4 teaspoon kosher salt
1 cup whole milk
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted, plus more for greasing
1 tablespoon kirsch (optional)
1/8 teaspoon pure vanilla extract or 1 vanilla bean, split and seeds scraped (see note above)
3/4 pound sweet cherries, pitted (see note above)
Powdered sugar, for serving
Whipped cream, for serving (optional)
Preheat oven to 180°C.
In a medium mixing bowl, stir together flour, sugar, and salt.
Whisk in milk, eggs, butter, kirsch (if using), and vanilla extract or seeds until a smooth batter forms.
Grease a baking dish, tart pan, or cast iron skillet (about 22-24 cm in diameter) with butter.
Scatter cherries all over bottom.
Pour batter on top and bake until clafoutis is puffed and browned and a knife inserted in center comes out clean, about 50 minutes.
Let cool slightly, the slice and serve, sprinkling powdered sugar on top.
Serve with whipped cream, if desired.
Place pie plate on a baking sheet and bake for 15 minutes 175C.
Increase oven temperature to 190C and continue to bake for another 25-30 minutes or until puffed, set in the center and light golden brown.
- Cherry Clafoutis Recipe | Serious Eats
- "Clafoutis" on Serious Eats | Serious Eats