Cherry Clafoutis Recipe

So, you want a dessert that screams “I’m a fancy pastry chef” but actually whispers “I barely had to try”? My friend, you have come to the right place. Let’s talk about Cherry Clafoutis (pronounced kla-foo-TEE, say it with a fake French accent for maximum effect). It’s the dessert that looks impossibly elegant but is secretly easier than making toast. Seriously, if you can make pancake batter, you can make this. Let’s get to it.

Table of Contents

Why This Recipe is Awesome

Let me count the ways. First, it’s idiot-proof. I’ve made this while simultaneously yelling at my cat and scrolling through my phone, and it still turned out perfectly. It’s the culinary equivalent of a trusty pair of jeans—always reliable. Second, it’s a magnificent hybrid creature: part fluffy pancake, part custardy flan, and all delicious. It’s fancy enough for a dinner party but simple enough for a “I need dessert NOW” Tuesday crisis. It’s basically a dessert superhero.

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Ingredients You’ll Need

Gather ’round, folks. Here’s your shopping list. Don’t panic; it’s mostly pantry staples.

1 lb fresh cherries, pitted: Or don’t pit them for “authenticity” and a fun surprise for your guests. Just warn them about the pits! Pro tip: Frozen cherries work in a pinch, just thaw and pat them dry.
3 large eggs: The glorious binders of our creation.
1 cup whole milk: For maximum richness. 2% will do, but whole is better. Don’t use skim unless you want a sad, thin clafoutis.
1/2 cup all-purpose flour: The foundation. No need to sift, we’re rebels.
1/2 cup granulated sugar: Plus an extra tablespoon or two for sprinkling on top for that glorious, crackly crust.
3 tbsp unsalted butter, melted: And a little more for greasing your pan. Because butter is life.
1 tbsp vanilla extract: The good stuff. Don’t be shy.
A pinch of salt: To make all the other flavors pop.
Powdered sugar, for dusting: Purely for aesthetic purposes (aka making it look profesh).

Step-by-Step Instructions

Preheat & Prep. Crank your oven to 350°F (175°C). Now, take a 10-inch cast-iron skillet or a ceramic baking dish and grease it generously with butter. This is non-negotiable. Scatter your cherries in a single layer at the bottom. They’re taking a nap and need their space.
Become a Blender Wizard. Dump the eggs, milk, flour, sugar, melted butter, vanilla, and that pinch of salt into a blender. Now, put the lid on tightly (seriously, unless you want to redecorate your kitchen in beige) and blast it on high for about 60 seconds. You’re done when the batter is smooth and bubble-free. No blender? A big bowl and a whisk will work—just put some muscle into it!
The Big Pour. Slowly and majestically pour your silky-smooth batter right over the waiting cherries. It’s okay if some cherries peek out; they’re just saying hello.
Bake to Perfection. Slide your masterpiece into the preheated oven and let it do its thing for 45-50 minutes. You’ll know it’s ready when the edges are golden brown and the center is set with just the faintest jiggle. FYI, a toothpick inserted in the center should come out clean.
The Hardest Part: Wait. I know, I know. You want to dive in. But let it cool for at least 15-20 minutes. It will deflate a little, and that’s totally normal and delicious. Dust that bad boy with a snowstorm of powdered sugar right before serving.

Common Mistakes to Avoid

Overmixing the Batter: You blended it. It’s smooth. Stop. Overworking the flour can lead to a tough clafoutis, and nobody wants that.
Skipping the Preheating: Just preheat the oven. It’s not a suggestion. A cold oven = uneven baking = a sad, soupy mess.
Using a Soggy Pie Filling: If you’re using frozen fruit, THAW AND DRY IT COMPLETELY. Excess water is the enemy of a good custard base. Pat those cherries down like they’ve just been for a swim.
Overbaking: We want set, not solid. That slight jiggle in the center is your cue to take it out. It will continue to cook from residual heat.

Alternatives & Substitutions

This recipe is wonderfully forgiving. Play around!

Cherries not your thing? Use blueberries, raspberries, sliced peaches, or plums. Basically, any fruit that makes you happy.
Feeling Fancy? Add a tablespoon of almond extract or a splash of amaretto or kirsch to the batter for a next-level flavor experience.
Dairy-Free? Swap the milk for an unsweetened almond or oat milk. The texture might be slightly different, but it’ll still be great.
Gluten-Free? A 1-to-1 gluten-free flour blend works perfectly here. I’ve done it!

FAQ

Can I make this ahead of time?

You can whip up the batter a few hours ahead and keep it in the fridge. Give it a good stir before pouring. IMO, it’s best served warm the day it’s made, but leftovers are still a stellar breakfast.

Do I REALLY have to pit the cherries?

Technically, no. Tradition says leaving the pits in adds flavor. Reality says your guests will hate you if they break a tooth. Just pit the cherries. It’s a kindness.

Why did my clafoutis deflate?

Because that’s what baked custardy things do! It’s not a soufflé. It’s supposed to sink a little as it cools. The powdered sugar hides all sins.

Can I use a different pan?

Absolutely! A standard pie dish or a 9×9 square baking pan works just fine. Just keep an eye on the baking time.

Is it supposed to be…jiggly?

Yes! When you pull it from the oven, the center should be set but have a gentle jiggle, not a liquid wave. It will firm up as it cools.

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Final Thoughts

And there you have it. You’re now armed with the knowledge to create a dessert that is guaranteed to impress. It’s simple, elegant, and deeply satisfying. So go forth, bake your heart out, and watch as everyone marvels at your “complicated” French dessert. You’ve totally got this. Now go impress someone—even if that someone is just you on the couch with a spoon. You’ve earned it