Rustic and easy to prepare, this French country dessert puffs up impressively before it collapses into a soft, custardy pancake. This classic version is studded with sweet cherries, though other stone fruits, like apricots, can be used. While clafoutis is usually served as a dessert, you can enjoy it for breakfast, too. Read more about clafoutis (and see other variations with different fruit) here.
Game plan: If you feel like being authentic, don’t pit the cherries. Leaving the cherries whole keeps them from leaking their juices. And the pits are said to add a hint of almond flavor—just be careful where you bite! (And definitely warn your guests.)
This recipe was featured as part of our Summer Ingredients photo gallery.
- Yields: 8 servings
- Difficulty: Easy
- Total: 1 hr
- Butter, for coating the pan
- 12 ounces fresh sweet cherries, stemmed and pitted (about 2 cups)
- 3 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/2 cup all-purpose flour
- Powdered sugar, for dusting
- Heat the oven to 375°F and arrange a rack in the middle. Coat a medium oven-safe frying pan (about 10 inches in diameter) generously with butter and arrange the cherries in a single layer; set aside.
- Combine the eggs, milk, sugar, extracts, and salt in a large bowl and whisk until smooth and the sugar has dissolved. Add the flour and whisk until just combined (small pockets of flour are OK). Pour over the cherries in the prepared pan. Bake until set, puffed, and light golden brown around the edges, about 30 minutes.
- Place the pan on a wire rack and let cool for 10 minutes (the clafoutis will deflate). Cut into wedges, dust with powdered sugar, and serve warm.