Classic Cherry Clafoutis Recipe

Daniel Gritzer
Classic Cherry Clafoutis Recipe
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  • Yield:Serves 6
  • Active time:15 minutes
  • Total time:1 hour 10 minutes

An elegant dessert that belies its simplicity. [Photographs: Daniel Gritzer]

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 Works

One 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.

Ingredients

  • 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)

Directions

  1. 1.

    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.

  2. 2.

    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.

Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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