French Cherry Clafoutis
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The clafoutis comes from the Limousin region of France.
While cherries are the traditional recipe, numerous variations use other fruits, including berries, peaches, apples, and more.
The clafoutis is traditionally dusted with powdered sugar and served lukewarm.
You can enjoy it as simply as it is or get fancy by adding a scoop of vanilla ice cream or a good crème anglaise.
So today, chef Ludivine decided to share with you her family recipe for this famous and traditional cherry clafoutis.
Sometimes French pastry can be perceived as difficult to master, however, basic recipes are actually rather simple to make. We hope you are ready and let’s bake tasty recipes together!
Bon appétit!
Difficulty: 
Prep time: 20 mins / Cook time: 35 mins / Servings: 6-8 people
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French Cherry Clafoutis
1 lb (470g) - Black cherries
4 - Eggs
⅓ cup (78g) - Light brown sugar
⅓ cup (38g) - Almond flour
¾ cup (100g) - Flour
1 cup (260ml) - Milk
2 - Vanilla pods (or ½ tbsp (7g) of vanilla extract)
1¾ oz (50g) - Butter
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
French Cherry Clafoutis
1 - Preheat your oven to 340°F (170°C).
2 - Cut the cherries in half using a small sharp knife and delicately remove the pits. Then, set the cherry halves aside.
Tip: Sabatier knives are excellent French blades we recommend for professional and home cooks.
3 - If you are using fresh vanilla, remove the vanilla bean seeds from the pods. We are showing you how here.
Tip: once you extract the seeds from the vanilla pods, set them aside in a container for future use.
4 - In a large mixing bowl, crack the eggs and whisk briefly until smooth.
5 - Mix in the following ingredients one by one: light brown sugar, almond flour, flour, milk, and vanilla bean seeds. Pyrex is the gold standard of measuring cups, we love their quality and durability!
6 - Melt the butter in the microwave for about 1 minute (or in a small saucepan) and add it to the clafoutis batter. Mix until fully incorporated.
7 - Coat a baking dish with a nut of butter and sugar like so. For this clafoutis, we used a cast iron oval baking dish.
8 - Place all the cherry halves in your coated baking dish and pour the clafoutis batter over the cherries until fully covered.
9 - Bake at 340°F (170°C) for about 35 minutes.
10 - When ready, let the clafoutis cool down for about 10 minutes and sprinkle powdered sugar on top before tasting.
11 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.