Clafoutis aux Cerises

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 190°C conventional / 170°C fan. Grease a small baking dish or skillet of about 18 cm diameter with the butter, then dust it with the 10 g caster sugar, tapping out any excess. This helps the edges caramelise lightly and prevents sticking.

   10 g unsalted butter, for greasing the dish10 g caster sugar
2. 2

   Wash, dry, and pit the cherries. If they are large, halve them; if small, leave them whole. Spread them evenly in the prepared dish.

   250 g fresh cherries, preferably sweet, pitted
3. 3

   In a mixing bowl, whisk the eggs with the 40 g caster sugar until smooth and slightly lighter in colour, about 30 seconds. Sift in the flour, add the salt, and whisk until no dry pockets remain. Gradually whisk in the milk and cream to make a smooth, pourable batter.

   2 large eggs40 g caster sugar35 g plain flour1 pinch fine salt120 ml whole milk40 ml double cream
4. 4

   Whisk in the vanilla extract, kirsch, and melted butter. Let the batter stand for 5 minutes; this brief rest helps the flour hydrate for a smoother clafoutis.

   1 tsp vanilla extract1 tbsp kirsch15 g unsalted butter, melted and slightly cooled
5. 5

   Pour the batter over the cherries. Bake for 24-28 minutes, until the clafoutis is puffed, golden at the edges, and just set in the centre; a slight wobble is fine, but it should not look liquid. Avoid overbaking or it will lose its custardy texture.

6. 6

   Rest the clafoutis for 5 minutes so it settles slightly and slices more neatly. Dust with the icing sugar just before serving. Serve warm or at room temperature.

   1 tsp icing sugar

Origin & History

Clafoutis comes from the Limousin region of central France, where it was traditionally made by baking black cherries in a simple flan-like batter. The classic version often leaves the stones in for extra aroma, though modern home cooks commonly pit the fruit for easier eating.