Cherry Clafoutis for Spring

You need to try this easy Cherry Clafoutis recipe! This dense and velvety dessert packed with fresh cherries is much simpler to put together than it looks. With a few basic ingredients you’ll be sure to impress your family and friends!

We Love spring at Okanagan Sunset Produce So many cherry's, so many possibilities for desserts. One of our favorite things to bake in the spring is clafoutis. If you haven’t heard of this French dessert before, then this is a sign that you must try it. The batter has very little flour, so it ends up like a thick custard, a flan like batter, so it’s lite :)

Looking for a way to use those fresh cherry's you just got from our truck? We got you covered. This simple thin batter will make the perfect unique dessert that you can serve to guests or enjoy all on your own.

What Is Clafoutis?

You may have seen this recipe spelled “clafouti” before. That is because it makes the pronunciation of this french dessert, “kla-foo-tee”, easier in english-speaking countries. This treat is traditionally made with cherries and a thin flan-like batter baked in a buttered dish. It can be made with all sorts of different fruits!

This is what you'll need

Half and half – If you’re not familiar with this ingredient, it’s simply half milk and half heavy cream. Anything between 10% and 18% will work.

Eggs – There are lots of eggs here! That’s what will give your clafoutis its signature dense flan-like consistency.

Sugar – Regular granulated sugar will give you the best results.

Vanilla extract – You can experiment with other extracts like almond or rum. Keep in mind other flavors may be much stronger.

Flour – I always use all-purpose flour. You can use gluten-free flour if you need.

Salt – Just a small amount is used to really bring the flavors together in this dish.

Cherries – These are the star of the show! Find yourself some big and deep red sweet cherries. They will work best for clafoutis.

How to Make the Best Cherry Clafoutis Recipe

You can make this recipe in a skillet like I have used here in these photos, or you can use a pie dish. Both will work out just fine!

Prep the cherries: Preheat the oven to 375F. Remove the stems, wash and dry, then pit all your cherries. I find it is much easier to use a cherry pitter versus doing this with knife.

Make the batter: Bring the half and half to a boil then remove from heat. Stir in the vanilla. Let the cream cool for about 5 minutes before proceeding. You can use either a blender or a hand mixer for this step. It’s important for the batter to be smooth and well blended. Add the cream, eggs, sugar, vanilla, flour, and salt to your bowl or blender. Mix until there are no more lumps.

Assemble and bake the clafoutis: Butter the skillet and arrange the cherries. Pour the batter into the skillet over the cherries. Bake for about 45 minutes, or until fully cooked. Dust with powdered sugar and serve.

How Do I Know When My Clafoutis Is Done Baking?

Once your clafoutis has turned golden brown on the top, you can test for its doneness. Insert a toothpick in the middle of the clafoutis, avoiding any cherries. If it comes out clean, you can take it out of the oven. If there is still some batter sticking to the toothpick, let it cook for 5-10 minutes intervals until the toothpick comes out clean.

How to Serve Clafoutis

Dust generously with powdered sugar then use a large knife to cut your clafoutis into pie-shaped slices. Serve it with either a dollop of whipped cream or a scoop of vanilla ice cream. Of course, this dessert is delicious served all on its own as well!

Hope you love this one and see you soon at the Truck, as we got the cherry's to make this and many more recipes