Why You’ll Love Cherry Clafoutis Recipe
I love this recipe because it’s incredibly easy but feels special every time I serve it. The texture lands somewhere between a pancake and a custard, and the cherries add just the right amount of freshness and sweetness. I also enjoy how versatile it is, working equally well as a casual dessert or a brunch centerpiece.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/2 lb cherries, stems removed, pitted, and cut in half
1 1/2 cups half and half
1/2 cup vanilla skyr or yogurt
3 eggs
1/2 cup granulated sugar
1/3 cup flour
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon vanilla bean paste or extract
1/2 teaspoon almond extract
1/2 teaspoon sea salt
1 tablespoon amaretto or grand marnier, optional
powdered sugar, for dusting
whipped cream, for serving
Directions
I start by greasing the ramekins generously with room-temperature butter, making sure every corner is coated. I add about 1/3 cup of halved cherries to each ramekin, place them on a baking sheet, and preheat the oven to 350°F.
I add all the remaining ingredients to a blender and blend until the batter is completely smooth. I evenly divide the batter between the ramekins and scatter a few extra cherries over the top.
I bake the clafoutis until the centers are just barely set and still have a slight jiggle. Once out of the oven, I let them cool briefly before dusting with powdered sugar and serving warm with whipped cream.
Servings and Timing
I make this recipe to yield four 10-ounce ramekins. Prep time takes about 5 minutes, baking takes roughly 25 minutes, and the total time comes out to around 30 minutes.
Variations
I sometimes swap cherries for apricots, berries, or sliced peaches when they’re in season. When I want extra richness, I add a little more vanilla or a pinch of cinnamon. I’ve also enjoyed baking this in one larger dish instead of individual ramekins.
Storage/Reheating
I store leftovers covered in the refrigerator for up to two days. I reheat gently in the oven or enjoy it cold straight from the fridge, depending on my mood.
FAQs
What is clafoutis supposed to taste like?
I find it lightly sweet, custardy, and softly set, with fruit providing most of the flavor.
Can I make clafoutis ahead of time?
I can bake it earlier in the day, but I prefer serving it slightly warm.
Why does clafoutis jiggle in the center?
I like it that way because it means the custard is creamy and not overbaked.
Can I use frozen cherries?
I can, but I thaw and drain them well to avoid excess moisture.
Do I need a blender?
I prefer one for a smooth batter, but I can whisk thoroughly by hand.
Why grease the ramekins so well?
I do this to prevent sticking and help the clafoutis release easily.
Can I skip the almond extract?
I can, but I like how it enhances the cherry flavor.
Is clafoutis eaten hot or cold?
I enjoy it best warm, but it’s still delicious chilled.
Can I make this dairy-free?
I’ve substituted dairy-free milk and yogurt with good results.
How do I know when it’s done?
I look for set edges and a center that still wobbles slightly.
Conclusion
This cherry clafoutis is one of those desserts I come back to every summer because it’s simple, beautiful, and deeply satisfying. I love how little effort it takes and how elegant it feels when served, making it a recipe I always keep in rotation when cherries are in season.
