Classic Cherry Clafoutis (A Simple French Dessert)

Introduction & Inspiration

Transport yourself to a charming French countryside kitchen with this wonderfully simple yet incredibly elegant dessert: Cherry Clafoutis! Imagine plump, juicy sweet or tart cherries, nestled in individual ramekins, then enveloped by a light, slightly sweet, flan-like batter that’s delicately flavored with vanilla, almond extract, and bright lemon zest. Baked until just set and beautifully golden, then dusted with powdered sugar and sprinkled with toasted almonds, it’s a true celebration of fresh fruit.

My inspiration for sharing this recipe comes from a deep love for those classic, rustic desserts that showcase seasonal fruit in the most delightful and straightforward way. Clafoutis (pronounced kla-foo-TEE) is a traditional French country dessert that is surprisingly easy to make, yet feels so special. The batter is similar to a thick crepe or pancake batter, and it puffs up beautifully around the fruit as it bakes.

This Cherry Clafoutis is perfect for a special breakfast or brunch, a light dessert after dinner, or anytime you want to treat yourself to a taste of simple French elegance. It’s particularly wonderful when cherries are at their peak! It is a perfect recipe for cherry lovers.

Nostalgic Appeal / Comfort Factor

Classic fruit desserts like clafoutis, cobblers, and simple baked custards hold a special nostalgic charm for many. They evoke feelings of homey warmth, simple pleasures, and the comforting taste of fresh fruit transformed by gentle baking. Cherry desserts, in particular, are often associated with summertime abundance and festive occasions.

This Cherry Clafoutis, with its tender fruit and soft, custard-like embrace, is pure comfort. The subtle hints of vanilla, almond, and lemon add layers of familiar, beloved aromatics. Served warm in individual ramekins, it feels both rustic and incredibly inviting.

Making this dish feels like creating a little piece of timeless European comfort, perfect for savoring. A perfect comfort food dessert.

Homemade Focus

This recipe is a wonderful example of crafting an elegant dessert entirely from scratch using simple, quality ingredients and straightforward techniques. You’re starting with fresh cherries (pitting them yourself if needed), and whisking together a delicate batter from basic pantry staples like eggs, milk, yogurt, sugar, and flour, beautifully flavored with fresh lemon zest and extracts.

The homemade focus shines in the preparation of this unique batter – allowing it to rest helps the flour hydrate for a smoother, more tender result. The careful baking in individual ramekins ensures perfect portions and a lovely presentation. Even the simple garnishes of powdered sugar and toasted almonds are thoughtful homemade touches.

It’s about taking fresh, seasonal fruit and transforming it with a simple, from-scratch batter into a sophisticated yet unpretentious dessert. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is a harmonious blend of sweet and/or tart cherries with a light, tender, subtly sweet, and aromatic custard-like batter. The cherries, whether sweet or tart, should soften during baking, releasing their juices and infusing the surrounding batter.

The batter itself, enriched with whole milk, Greek yogurt, eggs, and melted butter, should be delicate, smooth, and lightly sweet, with distinct notes of vanilla, almond, and bright lemon zest. It should puff slightly around the cherries and set to a texture that’s somewhere between a flan, a thick pancake, and a light custard. The powdered sugar and toasted almonds on top add final layers of sweetness and nutty crunch.

The overall experience should be a warm, comforting, light yet satisfying dessert that beautifully showcases the natural flavor of the cherries against a delicate, aromatic backdrop. A perfect balance between flavour and texture.

Ingredient Insights

• Eggs (Large): Provide the primary structure and custardy richness for the batter. Room temperature eggs incorporate better.
• Whole Milk & Whole Milk Greek Yogurt: Create the liquid base for the batter. Whole milk adds richness; Greek yogurt adds a pleasant tanginess and creaminess.
• Granulated Sugar: Sweetens the batter.
• All-Purpose Flour: Provides structure to the batter, giving it more body than a pure custard.
• Sea Salt: Balances the sweetness and enhances the overall flavors.
• Vanilla Extract & Almond Extract: Classic flavoring agents. Almond extract pairs beautifully with cherries.
• Unsalted Butter (Melted): Adds richness and flavor to the batter.
• Lemon Zest (Fresh): Adds a crucial bright, fresh citrus aroma and tang that elevates the dessert.
• Pitted Sweet or Tart Cherries (Fresh): The star fruit! About 1 cup. Using fresh, pitted cherries is ideal. If using frozen, thaw and drain them very well to avoid a watery clafoutis. The choice of sweet (like Bing) or tart (like Montmorency) will affect the final sweet-tart balance; adjust sugar slightly if needed.
• Powdered Sugar (For Dusting): Adds a touch of elegance and sweetness to the finished dessert.
• Toasted Sliced Raw Almonds (For Serving): Provide a lovely nutty crunch and visual appeal. Toast them lightly in a dry skillet or oven until fragrant.

Essential Equipment

• Medium Mixing Bowl: For whisking together the clafoutis batter.
• Whisk: For creating a smooth batter.
• Eight 6-ounce Ramekins (or a similar sized oven-safe baking dish, e.g., 9-inch pie plate): Individual ramekins make for lovely presentation. Ensure they are well-greased.
• Baking Sheet (Optional): Useful for placing the ramekins on for easier transfer to and from the oven, and to catch any potential minor drips.
• Zester or Microplane: For grating the lemon zest.
• Measuring Cups & Spoons:
• Rubber Spatula: For scraping the bowl.
• Wire Cooling Rack: For cooling the baked clafoutis slightly.

Ingredients

(Based on 1x column)

Clafoutis Batter:

• ▢ 3 large eggs, room temperature
• ▢ 1 cup whole milk
• ▢ ½ cup whole milk Greek yogurt
• ▢ ⅓ cup granulated sugar
• ▢ ½ cup all-purpose flour
• ▢ ½ teaspoon sea salt
• ▢ ¼ teaspoon vanilla extract
• ▢ ¼ teaspoon almond extract
• ▢ ¼ cup (4 tbsp) unsalted butter, melted and slightly cooled
• ▢ Zest of ½ lemon (about 1-2 teaspoons)

Fruit & Garnish:

• ▢ 1 cup pitted sweet cherries or tart cherries (fresh preferred)
• ▢ Powdered sugar, for dusting
• ▢ Toasted sliced raw almonds, for serving
• ▢ Butter or cooking spray for greasing ramekins

Step-by-Step Instructions

1. Prepare Batter and Let it Rest:

• In a medium mixing bowl, combine the room temperature eggs, whole milk, Greek yogurt, granulated sugar, all-purpose flour, sea salt, vanilla extract, and almond extract.
• Whisk these ingredients together just until they are mixed and mostly smooth. A few tiny lumps are okay at this stage; do not over-whisk.
• Add the slightly cooled melted butter and the lemon zest to the batter. Stir gently with a whisk or spatula until thoroughly combined.
• Cover the bowl with plastic wrap and let the batter sit at room temperature for 30 minutes. This resting period allows the flour to fully hydrate, resulting in a more tender clafoutis.

2. Preheat Oven and Prepare Ramekins:

• While the batter rests, preheat your oven to 350°F (175°C).
• Generously grease eight 6-ounce ramekins with butter or cooking spray. Place the greased ramekins on a baking sheet for easier handling.

3. Assemble the Clafoutis:

• Pit your fresh cherries if they are not already pitted. You’ll need about 1 cup.
• After the batter has rested, give it a gentle stir.
• Divide the prepared batter evenly among the eight greased ramekins.
• Scatter a layer of the pitted cherries on top of the batter in each ramekin. Some will sink slightly, which is perfectly fine.

4. Bake:

• Carefully place the baking sheet with the filled ramekins into the preheated oven.
• Bake for 30 to 35 minutes. The clafoutis are done when they are puffed, lightly golden brown around the edges, and the center is just barely set (it should have a slight jiggle but not be liquid). A toothpick inserted near the center should come out mostly clean or with moist crumbs.

5. Cool Slightly and Serve:

• Let the baked Cherry Clafoutis sit in the ramekins on a wire cooling rack for about 10 minutes before serving. They will deflate slightly as they cool, which is normal.
• To serve, dust the warm clafoutis generously with powdered sugar.
• Sprinkle with toasted sliced almonds.
• Serve warm, directly in the ramekins. Enjoy this delightful French treat!

Troubleshooting

• Clafoutis Dense or Rubbery: Overmixing the batter after adding flour, or too much flour/not enough liquid. Mix batter just until combined. Ensure accurate measurements.
• Clafoutis Watery: Cherries were very juicy (especially if using thawed frozen cherries that weren’t well-drained), or batter was too thin. If using frozen cherries, thaw and drain them very well.
• Batter Lumpy: Ingredients (especially eggs/yogurt) too cold, or not whisked enough initially. Room temperature dairy/eggs help. Whisk until mostly smooth before resting.
• Cherries All Sank to Bottom: Batter might have been too thin, or too many cherries for the volume of batter in each ramekin. This is somewhat common with clafoutis; a slight sinking is okay.
• Uneven Baking in Ramekins: Oven might have hot spots. Rotate baking sheet halfway through. Ensure ramekins are not overcrowded on sheet.

Tips and Variations

• Batter Rest is Important: Allowing the batter to rest for 30 minutes helps the flour absorb the liquid, resulting in a more tender texture.
• Cherry Choice: Both sweet cherries (like Bing or Rainier) or tart cherries (like Montmorency) work beautifully. If using very tart cherries, you might consider increasing the sugar in the batter by a tablespoon or two, or dusting more generously with powdered sugar before serving.
• Fresh vs. Frozen Cherries: Fresh, pitted cherries are ideal when in season. If using frozen cherries, thaw them completely and drain them very well (pat dry) before adding to the batter to prevent excess moisture.
• Don’t Overbake: Bake just until the center is barely set. Overbaking can make it tough or rubbery.
• Fruit Variations: While cherries are classic for Clafoutis, you can also make it with other fruits like sliced plums, apricots, peaches, pears, or berries (blueberries, raspberries, blackberries). Adjust sugar based on fruit sweetness.
• Single Baking Dish: Instead of individual ramekins, you can bake this in a greased 9-inch pie plate or a similar-sized shallow baking dish. Baking time might need to be adjusted (likely slightly longer, 35-45 minutes).
• Add Spices: A pinch of ground cinnamon or nutmeg can be added to the batter for a warmer spice note.
• Different Extracts: Omit almond extract if preferred and use all vanilla, or try a hint of orange blossom water.

Serving and Pairing Suggestions

• Serve Warm: Clafoutis is traditionally served warm, often straight from the oven after a brief cool-down. It’s also delicious at room temperature.
• Dust with Powdered Sugar: Essential for presentation and a touch of extra sweetness.
• Toasted Almonds: Provide a lovely textural contrast and nutty flavor.
• With Cream or Ice Cream (Optional): While lovely on its own, a small dollop of lightly sweetened whipped cream, crème fraîche, or a scoop of vanilla bean ice cream is a decadent addition.
• Brunch or Dessert: Perfect for an elegant brunch or a light, fruity dessert.
• Wine Pairing: A light dessert wine, like a Moscato d’Asti or a sweet Riesling, would pair nicely.

Nutritional Information

(Note: Estimated, per 6-ounce ramekin serving. Variable based on exact cherry type/sweetness, yogurt fat content.)

• Calories: 250-350
• Fat: 12-18g
• Saturated Fat: 6-10g
• Cholesterol: 100-130mg+ (from eggs and dairy)
• Sodium: 200-300mg
• Total Carbohydrates: 30-40g
• Dietary Fiber: 1-2g (from cherries)
• Sugars: 20-30g (from sugar and fruit)
• Protein: 6-9g

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Recipe Summary and Q&A

Summary: This Cherry Clafoutis is a simple French dessert made by whisking together a batter of eggs, whole milk, whole milk Greek yogurt, granulated sugar, all-purpose flour, salt, vanilla extract, almond extract, melted butter, and lemon zest. After resting for 30 minutes, the batter is divided among greased 6-ounce ramekins. Pitted sweet or tart cherries are scattered on top of the batter. The clafoutis are baked at 350°F for 30-35 minutes until lightly golden and barely set. After a brief cooling period, they are dusted with powdered sugar and sprinkled with toasted sliced almonds before being served warm.

Q&A:

• Q: What is a clafoutis, and how is it different from a flan or a cake?
  • A: A clafoutis is a classic baked French dessert traditionally made with black cherries arranged in a buttered dish and covered with a thick, flan-like batter. Its texture is unique – somewhere between a dense, moist pancake, a baked custard, and a light cake. It’s generally lighter and fruitier than a typical dense cheesecake or a very eggy flan.
• Q: Do I have to pit the cherries?
  • A: While traditionally in some regions of France the cherries are left unpitted (as the pits are said to impart a slight almond flavor), it is much more common and convenient for eating to use pitted cherries. This recipe calls for pitted cherries.
• Q: Why let the batter rest for 30 minutes?
  • A: Resting the batter allows the flour to fully hydrate and the gluten to relax. This results in a more tender, smoother textured clafoutis. It’s a common step for crepe and pancake batters as well.
• Q: My clafoutis puffed up a lot in the oven and then deflated. Is that normal?
  • A: Yes, that is perfectly normal for clafoutis! The eggs in the batter cause it to puff up significantly while baking, much like a Dutch baby pancake or a soufflé. It will naturally deflate as it cools.