With its fancy French name and beautiful appearance when fresh from the oven, a classic cherry clafoutis is bound to impress guests. Little do they know just how easy it is to make—just whip up a simple batter with egg, milk, sugar, and flour, then pour it onto some cherries and bake.
Why It WorksOne of the simplest, most elegant fruit desserts. Read the Whole Story
- Butter in the batter adds extra flavor and helps crisp the edges more.
- Optional kirsch (cherry brandy) enhances the fruit flavor.
- Balanced amounts of egg and sugar in the batter produce a clafoutis that's just sweet enough with a light texture that's not too eggy.
- 1/2 cup all-purpose flour (about 2 1/2 ounces or 75 grams)
- 3 tablespoons granulated sugar (about 1 1/4 ounces or 40 grams)
- 1/4 teaspoon kosher salt
- 1 cup whole milk
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted, plus more for greasing
- 1 tablespoon kirsch (optional)
- 1/8 teaspoon pure vanilla extract or 1 vanilla bean, split and seeds scraped (see note above)
- 3/4 pound sweet cherries, pitted (see note above)
- Powdered sugar, for serving
- Whipped cream, for serving (optional)
Preheat oven to 350°F. In a medium mixing bowl, stir together flour, sugar, and salt. Whisk in milk, eggs, butter, kirsch (if using), and vanilla extract or seeds until a smooth batter forms.
Grease a baking dish, tart pan, or cast iron skillet (about 9 inches in diameter) with butter. Scatter cherries all over bottom. Pour batter on top and bake until clafoutis is puffed and browned and a knife inserted in center comes out clean, about 50 minutes. Let cool slightly, the slice and serve, sprinkling powdered sugar on top. Serve with whipped cream, if desired.