Ssarah_bakes
Cherry Clafoutis
The French countryside batter pudding. Somewhere between a crepe and a flan. No pitting the cherries — the pits keep them from going mushy and add a subtle almond flavor.
FrenchDessertSweet
010 taste tests1 tweaks
2 tweaks·Latest: Replace cherries with fresh blueberries. Add 1 tsp lemon zest to batter.
NameLast tweakUpdated
clafoutis
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Blueberry Clafoutis
Summer blueberries instead of cherries. No pit concerns. Add a little lemon zest to the batter.
FrenchDessertSweetBaking
ingredients.json
6 servings
- 500 gFresh cherries, unpitted
- 250 mlWhole milk
- 100 mlHeavy cream
- 3 wholeLarge eggs
- 100 gGranulated sugar
- 60 gAll-purpose flour
- 1 tspVanilla extract
- 2 tbspKirsch, cherry brandy(optional)
- 2 tbspPowdered sugar, for dusting
instructions.md
- 1
Preheat oven to 180C / 350F. Butter a 28cm ceramic or cast-iron baking dish generously, then dust with sugar.
- 2
Arrange cherries in a single layer across the dish.
- 3
Blend milk, cream, eggs, sugar, flour, and vanilla until smooth. Add Kirsch if using. Let batter rest 10 minutes.
- 4
Pour batter over cherries. Bake 40-45 minutes until puffed, golden, and the center has only a very slight wobble.
- 5
It will deflate as it cools — this is expected. Dust with powdered sugar and serve warm. Warn your guests about the pits.
⚡macros.jsonper serving · 6 servings
240kcalCalories
8gProtein
32gCarbs
9gFat
1gFiber
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