Description
This Easy Clafoutis recipe is a delightful French dessert featuring a tender, flan-like batter baked with juicy cherries. Perfectly balanced with almond and all-purpose flours, infused with vanilla, and lightly sweetened, it’s an elegant yet simple treat to serve warm, ideal for any occasion.
Ingredients
Clafoutis Batter
- 3 Eggs
- 150 g Milk (room temperature)
- 110 g Heavy cream (room temperature)
- 80 g Granulated sugar
- 2 teaspoons Vanilla extract
- 30 g All purpose flour
- 30 g Almond flour
- Pinch of Salt
Fruit
- 230 g Cherries
Topping
- Brown sugar (for sprinkling)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven. Set your oven to 180°C (356°F) to prepare for baking the clafoutis.
- Mix wet ingredients. In a bowl, lightly whisk together the eggs, milk, heavy cream, and granulated sugar until combined.
- Incorporate dry ingredients. Whisk in the all-purpose flour, almond flour, a pinch of salt, and vanilla extract until you form a smooth batter.
- Prepare the baking dish. Gently butter a 9 inch (23 cm) pie dish to prevent sticking.
- Pre-bake batter base. Pour one-quarter of the clafoutis batter into the pie dish and bake for 8 minutes to partially set the base.
- Arrange fruit and bake. Distribute the cherries evenly over the pre-baked batter, then pour the remaining batter over the cherries and bake for 20 minutes.
- Add brown sugar topping and continue baking. Sprinkle brown sugar over the surface and bake for an additional 12 minutes, or until the top is golden brown and set.
- Finish and serve. Dust the baked clafoutis with powdered sugar and serve warm for the best flavor and texture.
- Storage. Store any leftovers in the fridge, covered, to keep fresh for up to 2 days.
Notes
- Ensure the milk and heavy cream are at room temperature to help the batter mix smoothly.
- Do not overmix the batter as this can make the clafoutis tough.
- Use fresh, pitted cherries for the best flavor; frozen cherries can be used but may release more moisture.
- For a dairy-free version, substitute heavy cream and milk with plant-based alternatives.
- This dessert is best enjoyed warm, straight out of the oven.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
