Before you cook
Background Recipe story & origin
Clafoutis originated in the Limousin region of central France, with the name possibly deriving from 'clafir' (to fill). The traditional version uses black cherries - unpitted, as the pits release almond flavor during baking - suspended in a sweet, eggy batter somewhere between custard and pancake. The dish dates to at least the 19th century as a farmhouse dessert. Purists insist only cherry clafoutis is authentic; versions with other fruits are technically 'flaugnarde.' The batter is simple: eggs, sugar, flour, milk, and vanilla, poured over fruit and baked until puffed and golden. Clafoutis should be served warm, with edges set but center slightly trembling.
Before you start Equipment you'll need
- baking dish — Provides even heat distribution for baking custard cakes and fruit desserts with proper browning
- pie dish or skillet — Used for pie dish or skillet
- oven — Used for oven
- blender — Used for blender
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Prep the pan and cherries
Preheat oven to 350°F. Butter a 9-inch pie dish or cast iron skillet generously, then dust with suga...
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Make the batter
In a blender, combine 3 eggs, 1/2 cup sugar, 1/2 cup flour, 1 cup whole milk, 1 teaspoon vanilla, an...
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Bake until done
Pour batter evenly over the cherries. Bake 40-45 minutes until puffed and golden, and a knife insert...
Prep Get set first
About 10 min of prep
- Prepare baking dish
This recipe takes about 45 minutes total.
Ingredients
Instructions
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Prep the pan and cherries
Preheat oven to 350°F. Butter a 9-inch pie dish or cast iron skillet generously, then dust with sugar. Spread 2 cups fresh cherries (pitted or unpitted - unpitted is traditional and gives better flavor) in the pan.
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Make the batter
In a blender, combine 3 eggs, 1/2 cup sugar, 1/2 cup flour, 1 cup whole milk, 1 teaspoon vanilla, and a pinch of salt. Blend until completely smooth, about 30 seconds.
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Bake until done
Pour batter evenly over the cherries. Bake 40-45 minutes until puffed and golden, and a knife inserted in the center comes out clean. The clafoutis will puff dramatically in the oven and deflate as it cools.
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Dust with sugar
Dust generously with powdered sugar while still warm. Serve warm or at room temperature - it's best within a few hours of baking.