I love summer. So many fruits, so many possibilities for desserts. One of my favorite things to bake in the summer is clafoutis. If you haven’t heard of this French dessert before, then this is a sign that you must try it. The batter has very little flour, so it ends up like a thick custard, a flan like batter, so it’s very light. Looking for a way to use up a stash of cherries? I’ve got you covered. This simple thin batter will make the perfect unique dessert that you can serve to guests or enjoy all on your own.
What Is Clafoutis?
You may have seen this recipe spelled “clafouti” before. That is because it makes the pronunciation of this french dessert, “kla-foo-tee”, easier in english-speaking countries. This treat is traditionally made with cherries and a thin flan-like batter baked in a buttered dish. It can be made with all sorts of different fruits!
Ingredients
Half and half – If you’re not familiar with this ingredient, it’s simply half milk and half heavy cream. Anything between 10% and 18%MF will work. Eggs – There are lots of eggs here! That’s what will give your clafoutis its signature dense flan-like consistency. Sugar – Regular granulated sugar will give you the best results. Vanilla extract – You can experiment with other extracts like almond or rum. Keep in mind other flavors may be much stronger. Flour – I always use all-purpose flour. You can use gluten-free flour if you need. Salt – Just a small amount is used to really bring the flavors together in this dish. Cherries – These are the star of the show! Find yourself some big and deep red sweet cherries. They will work best for clafoutis.
What Else Can I Put in Clafoutis?
I’ve tried this clafoutis recipe with lots of different types of fruit. The batter is simple, silky and so versatile. Give these a try!
Grapes Apricot Blueberries, strawberries, raspberries, blackberries Pears Apples Peaches
How to Make the Best Cherry Clafoutis Recipe
How Do I Know When My Clafoutis Is Done Baking?
Once your clafoutis has turned golden brown on the top, you can test for its doneness. Insert a toothpick in the middle of the clafoutis, avoiding any cherries. If it comes out clean, you can take it out of the oven. If there is still some batter sticking to the toothpick, let it cook for 5-10 minutes intervals until the toothpick comes out clean.
How to Serve
Dust generously with powdered sugar then use a large knife to cut your clafoutis into pie-shaped slices. Serve it with either a dollop of whipped cream or a scoop of vanilla ice cream. Of course, this dessert is delicious served all on its own as well!
Make Ahead
You can prepare your clafoutis batter 1 day ahead of time. Pop it in the oven an hour before you plan on serving it so it has a chance to cool down for 15 minutes. This dessert is best served fresh and warm.
How to Store
Store leftovers either in an airtight container or wrapped well with plastic in the fridge. It will last 3-4 days, and is best if reheated. Zap the clafoutis for 15 second intervals until it’s warm. You can also cover it with foil and bake at 350F for 5-10 minutes, or until warm.
Did You Love This Recipe? Try These!
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