I don’t know about you, but by the time late summer rolls around, I find myself craving simpler bakes. The kind that don’t require pulling out every tool in the kitchen, don’t sweat you over perfection, and let the fruit do the heavy lifting.
Enter: Clafoutis — a rustic French dessert that’s somewhere between a crepe and a custard, traditionally made with whole cherries and just enough batter to hold them together. It puffs beautifully in the oven, golden at the edges and tender at the center, and it’s one of those desserts that feels fancier than it is.
It’s also an excellent use for any end-of-season cherries you’ve got hanging out in your fridge — whether you picked them up from the market or couldn’t resist them at checkout. I pit them, but if you’re feeling traditional or just a little rebellious, you can leave them whole. (Just warn your guests!)
You’ll notice I added a splash of vanilla and almond extract, too. It’s a subtle upgrade that rounds out the custard beautifully and echoes that sweet cherry flavor.
It’s the kind of dessert that asks almost nothing of you — just a gentle whisk (or a quick buzz in the blender), a bit of time in the oven, and the joy of watching it rise and fall like a soft souffle. I like it slightly warm with a sprinkle of powdered sugar on top, maybe a dollop of crème fraîche or vanilla ice cream if I’m feeling extra.
So here’s your excuse to take home that pint of cherries, pour a little something bubbly, and let your kitchen smell like a French countryside cottage for the evening.
The full recipe is just below — happy baking, friend.
Modernized Cherry Clafoutis
Equipment
- 9-inch (23 cm) round baking dish or cast-iron skillet
- Blender or whisk and bowl
- Mixing bowl
- Sifter or fine-mesh sieve
- Oven
Ingredients
- 1 pound 450g fresh sweet cherries, pitted
- 3 large eggs
- 1 cup 240ml whole milk (or 2% for a lighter version)
- ½ cup 100g granulated sugar, divided
- 1 tsp vanilla extract
- ¼ tsp almond extract optional, but lovely!
- Pinch of salt
- ½ cup 60g all-purpose flour
- 2 tbsp unsalted butter melted and slightly cooled
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Butter a 9-inch baking dish generously and dust it with a little sugar to prevent sticking.
- Wash and pit the cherries. If you’d like to stay classic, keep them whole; for easier eating, halve them.
- In a blender, combine the eggs, milk, ⅓ cup of the sugar, vanilla, almond extract (if using), salt, and flour. Blend for 20-30 seconds until completely smooth. Add the melted butter and pulse to incorporate.
- No blender? Whisk the wet ingredients in a bowl until frothy, then sift in the flour and whisk until smooth.
- Pour a thin layer of batter (about ¼ inch) into the prepared dish. Place in the oven for 5 minutes — this helps set the base so the cherries don’t sink.
- Remove the dish from the oven, scatter the cherries evenly over the batter, sprinkle with the remaining sugar, then pour the rest of the batter on top. Return to the oven and bake for 35-40 minutes, or until puffed, golden, and just set in the center.
- Let the clafoutis cool slightly. Dust with powdered sugar and serve warm, at room temperature, or even chilled. It’s delightful on its own or with a dollop of crème fraîche or vanilla ice cream.
Video
@herbyeater A simple lightly sweet dessert is all I need to have a good week, and a clafoutis is just that. This easy, beginner friendly custard puffs up right out of the oven like a Dutch baby and is creamy and delicate in the right ways. You can eat it warm or cool (hello dessert for all seasons), but a cooled classic cherry clafoutis is the winner for me this time of year. And while I don’t consider myself that much of a baker and have about 7 savory recipes to everyone 1 sweet one, I’m in a season of exploration. You’ll see a few more recipes coming soon with some fun desserts, so let me know what you think! 🥰🤍 #herbyeats #vegetarian #juliachild #clafoutis #cherryclafoutis
♬ C’est si bon – Aoi Teshima