'clafoutis' on Serious Eats

Classic Cherry Clafoutis

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. More

Jenny McCoy's Cherry Clafoutis

How this classic French dessert goes virtually unknown amongst many home bakers is a mystery to me. It is elegant, easy to make, and goes great with just about any ripe fruit—cherries are perfect for the season. Give it a try and tell your friends; I'm on a mission to give it the limelight it deserves. More

Cherry Clafoutis

How this classic French dessert goes virtually unknown amongst many home bakers is a mystery to me. It is elegant, easy to make, and goes great with just about any ripe fruit—cherries are perfect for the season. Give it a try and tell your friends; I'm on a mission to give it the limelight it deserves. More

Bake the Book: Cherry Clafoutis

Unlike other more complicated French desserts, the most difficult thing about the clafoutis is by far the pronunciation (say it with us, cla-foo-tee). Once you get past the French lesson you'll see that this creamy baked custard is a nearly effortless summer dessert—it's really just a matter of scattering cherries on the bottom of a cast-iron pan, topping them with a batter that's buzzed in the blender, and baking until puffy and golden. More

Cherry Clafoutis

This custardy French classic is great for those days when you don't feel like rolling out a crust—just scatter the bottom of a cast-iron skillet with fruit, buzz the batter in a blender, and bake until browned and puffy. More

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