Cherry Clafoutis
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5.0
12 reviews
Excellent
Cherry Clafoutis
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You can thank the French for coming up with cherry clafoutis: the easiest, most delicious dessert you'll ever make. Even if you've never been a great baker, this foolproof recipe is so forgiving and simple to whip up that you just may surprise yourself.
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Ingredients
- 1 1/2 pounds fresh sweet cherries pitted and halved (see note 1)
- 1/2 cup + 2 teaspoons all-purpose flour divided
- 1 teaspoon lemon juice
- 1/8 teaspoon ground cinnamon
- 4 large eggs
- 2/3 cup granulated sugar
- 2 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2/3 cup whole milk
- 1 tablespoon butter
- 2 teaspoons powdered sugar for dusting
Instructions
- Adjust oven racks to upper and lower-middle positions. Place a 12-inch oven-safe skillet on the upper rack. Line a rimmed baking sheet with aluminum foil for easy cleanup and place on lower rack. Preheat the oven to 425 degrees.
- In a medium bowl, add cherries, 2 teaspoons flour, lemon juice, and cinnamon. Toss until evenly coated.
- In a large bowl, whisk together eggs, sugar, vanilla, and salt until pale and smooth, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until combined.
- Carefully remove skillet from oven (handle will be very hot). Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly).
- Immediately pour batter into skillet and top evenly with cherries (it's okay if some sink into the batter). Transfer skillet to upper rack.
- Bake until puffy and golden brown, about 18 to 22 minutes, rotating skillet halfway through baking time. The center of the clafouti should reach 195 degrees on an instant-read thermometer and the edges will be dark brown.
- Transfer to a wire rack and cool 25 minutes. Dust with powdered sugar. Slice into wedges to serve.
Notes
- Cherries: I like to use a cherry pitter to remove pits, but you can also use a pairing knife. This recipe calls for fresh cherries, but you can substitute frozen or even canned cherries. Thaw and/or drain the cherries in advance, then make the recipe as directed.
- Yield: This recipe makes 1 Cherry Clafoutis with 6 slices (or more depending on how you cut them).
- Storage: Store leftover Clafoutis covered in the refrigerator for up to 4 days. For better leftovers, reheat extra Clafoutis before digging in (the microwave is fine).
Nutrition Information
Show Details
Serving
1slice
Calories
385kcal
(19%)
Carbohydrates
44g
(15%)
Protein
7g
(14%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Trans Fat
1g
Cholesterol
186mg
(62%)
Sodium
188mg
(8%)
Potassium
369mg
(11%)
Fiber
2g
(8%)
Sugar
39g
(78%)
Vitamin A
938IU
(19%)
Vitamin C
9mg
(10%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings (1 slice each)
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 385kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 186mg | 62% |
| Sodium | 188mg | 8% |
| Potassium | 369mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 938IU | 19% |
| Vitamin C | 9mg | 10% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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