A quick and classic cherry clafoutis, made the authentic French way with the pits still in the cherries. Should you wish to avoid the pits when enjoying this gorgeously simple dessert, you can remove them prior to baking. Clafoutis can be served warm or cool.

Narno

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
1 hr
total:
2 hrs
Servings:
8
Yield:
1 8-inch dessert
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine milk and vanilla bean in a pot and steep for at least 1 hour.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.

  • Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.

  • Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.

  • Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.

Cook's Note:

For a more intense vanilla flavor, steep vanilla bean in milk overnight.

Nutrition Facts

215 calories; protein 5.4g; carbohydrates 36.9g; fat 5.9g; cholesterol 73.9mg; sodium 63.6mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/21/2020
I used vanilla extract and some butter instead of the cream. I also used gluten-free all-purpose flour. It turned out great! Really easy, delicious, and not too sweet. Read More
(1)
13 Ratings
  • 5 star values: 13
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/21/2020
I used vanilla extract and some butter instead of the cream. I also used gluten-free all-purpose flour. It turned out great! Really easy, delicious, and not too sweet. Read More
(1)
Rating: 5 stars
08/11/2020
I love this recipe, I’ve made other clafoutis and was not happy with them. I used sour cherries, and replaced the vanilla bean with vanilla extract, and added more sugar. Fantastic, it puffed up and browned beautifully. Read More
Rating: 5 stars
10/19/2020
Delicious! A great way to use the cherries that have been in my freezer for a long time. I have never made a clafoutis before, but it was really easy and tastes like baked custard. Read More
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Rating: 5 stars
03/09/2020
lovely! Read More
Rating: 5 stars
07/03/2019
I did not have enough cherries so I made the clafoutis with strawberries (sliced and floured) raspberries and cherries (halved with the stones removed). This was a big breakfast hit and I m sure I ll be making it again and experimenting with more summer fruits Read More
Rating: 5 stars
06/28/2020
I didn't have vanilla beans so added extract instead. It took about fifteen minutes longer than the recipe stated before the middle didn't look jiggly. So tasty! I tried a different recipe last month and it was too rubbery. This one was perfect. Thank you for sharing! Read More
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Rating: 5 stars
07/04/2019
Made with what was handy. Used sweet fresh pitted cherries and vanilla extract. Cherries stayed lovely and juicy. Very yummy. Read More
Rating: 5 stars
05/09/2020
Delish! Oh my! And very easy! Read More
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