Snack · Breakfast
Cherry Clafoutis
A French country dessert: cherries baked in a puffy, custardy pancake batter. Simple and lovely warm.
⏱ 1 hr 10 min (15 min prep, 40 min cooking, 15 min waiting)
🍽 Serves 6 · 1 wedge
vegetarian
ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Clafoutis
- 3 cup Sweet cherries, pitted
- 3 Eggs, large
- 1¼ cup Whole milk
- ⅓ cup Granulated sugar
- ⅔ cup All-purpose flour
- 1 tsp Vanilla extract
- ⅛ tsp Table salt
- 1 tbsp Butter, salted, for the dish
- 1 tbsp Powdered sugar, for dusting (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 9- or 10-inch pie plate or skillet, blender or whisk, instant-read thermometer.
- Heat the oven to 350°F. Butter the pie plate and spread the cherries in it.
- Blend or whisk the eggs, milk, sugar, flour, vanilla and salt until smooth.
- Pour the batter over the cherries.
- Bake 35 to 40 minutes, until puffed, golden and set in the center (160°F).
- Cool 15 minutes; it settles as it cools. Dust with powdered sugar if you like and cut into wedges.
🌡 Safe temperaturesEgg dishes 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadBest the day it is baked. Keeps 2 days in the fridge.
🧒 With kidsKids can pour the batter. A grown-up pits the cherries.
Dairy-free swapUse a plant milk and oil for the dish.
Gluten-free swapUse a gluten-free flour blend.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.