Easy Fresh Cherry Clafoutis Recipe Perfect for Summer Desserts
A simple and elegant French dessert featuring fresh cherries baked in a light, custardy batter. Perfect for summer, this clafoutis is quick to make and delightfully comforting.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
- 2 cups (300 grams) fresh cherries, pitted
- 3 large eggs, room temperature
- 1 cup (240 ml) whole milk or half-and-half
- ½ cup (65 grams) all-purpose flour, sifted
- ⅓ cup (65 grams) granulated sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2 tablespoons unsalted butter, melted (for greasing)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) oven-safe baking dish evenly with melted butter.
- Wash, dry, and pit about 2 cups of fresh cherries. Halve if desired, or leave whole for classic look.
- In a large bowl, whisk 3 large eggs until frothy, about 1 minute.
- Add ⅓ cup sugar and continue whisking until the mixture lightens slightly in color.
- Stir in 1 teaspoon vanilla extract and a pinch of salt.
- Gradually sift and add ½ cup all-purpose flour to the egg mixture, whisking gently to avoid lumps until smooth.
- Slowly pour in 1 cup whole milk while whisking to combine, creating a thin, silky batter.
- Gently fold the pitted cherries into the batter, distributing evenly without crushing.
- Pour the batter with cherries into the prepared baking dish, spreading evenly.
- Bake for 35–40 minutes until puffed and golden around edges. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
- Let cool for about 10 minutes. Dust with powdered sugar if desired, then slice and serve warm or at room temperature.
Notes
Use room temperature eggs and milk for smooth batter. Avoid overmixing to keep batter light. Pitting cherries is important to prevent bitterness and choking hazards. If edges brown too quickly, cover loosely with foil halfway through baking. Clafoutis should be soft and slightly wobbly in the center when done. Frozen cherries can be used if thawed and drained well. For gluten-free, substitute flour with almond or oat flour. Dairy-free options include coconut or almond milk and dairy-free butter.
Nutrition
- Serving Size: 1 slice (1/6 of the
- Calories: 190
- Sugar: 15
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 25
- Fiber: 2
- Protein: 6
Keywords: cherry clafoutis, summer dessert, easy cherry dessert, French custard dessert, fresh cherry recipe