Snack · 55 min · french

Clafoutis aux Cerises

French flavors, weeknight effort. Fresh cherries meets eggs in a 55-minute snack worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Fresh cherries
• 3 Eggs
• 0.5 cup All-purpose flour
• 1 cup Whole milk
• 0.5 cup Granulated sugar
• 1 tsp Vanilla extract

Steps

1. Heat the oven to 375°F and butter a 9-inch baking dish generously, then dust it with a spoonful of the sugar — this sugared crust is what gives clafoutis its caramelized edges.
2. Pit the cherries, or do not — in the Limousin they swear unpitted cherries bleed almond-like flavor from the stones into the custard. If you go unpitted, warn your guests.
3. Whisk the eggs and sugar until pale, whisk in the flour until smooth, then the milk and vanilla. The batter should be thin, like crêpe batter — that thinness is what lets it set into custard rather than cake.
4. Scatter the cherries in the dish and pour the batter over. Bake 40 to 45 minutes until puffed, golden, and just set in the center with the faintest wobble.
5. Serve warm, dusted with powdered sugar. Clafoutis deflates as it cools, so bring it to the table straight from the oven and let everyone admire it at its proudest.

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