Clafoutis

• 1 cup fresh cherries, pitted
• 1 cup whole milk
• 1/2 cup heavy cream
• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted

Steps

1. 1 Preheat oven to 375°F.
2. 2 Butter a 9-inch baking dish.
3. 3 Arrange cherries in the bottom of the dish.
4. 4 In a large bowl, whisk together milk, cream, flour, sugar, eggs, vanilla, and salt until smooth.
5. 5 Pour the batter over the cherries.
6. 6 Drizzle melted butter over the top.
7. 7 Bake for 35 minutes, or until the center is set and the top is golden.
8. 8 Let cool slightly before serving.

Equipment

• 9-inch baking dish
• Whisk

Variations

• Swap cherries for blueberries or blackberries for a berry clafoutis.

Substitutions

• If you don't have heavy cream, use all milk; the texture will be slightly lighter.

Pairings

• Serve alongside a café au lait for a classic French experience.

Nutrition

Tips

• Serve warm or at room temperature with a dusting of powdered sugar.
• For a twist, use fresh berries other than cherries.

Storage

Store covered in the refrigerator for up to 3 days. Reheat slices in a microwave for 20 seconds.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Dust with powdered sugar before serving.
• Pair with a scoop of vanilla ice cream for a delightful contrast.

FAQ