An unmissable French pastry classic: this tender and creamy cake envelops generous juicy cherries in a golden, airy batter. Perfect for a family dessert that delights every time, served warm with a light dusting of powdered sugar.
⏱️55 min
📊Easy
👥6 servings
🍽️Dessert
vegetarianfamilybudget-friendly
Ingredients
400 gfresh pitted cherries
3 pièceseggs
250 mlwhole milk
100 gwheat flour
75 ggranulated sugar
30 gsoft butter
1 cuillère à cafévanilla extract
1 pincéesalt
15 gpowdered sugar
Instructions
1PREHEAT THE OVEN TO 180°C: Set your oven to 180°C (gas mark 6) and let it reach optimal temperature for about 10 minutes. In the meantime, generously butter a clafoutis dish or a round mold 28 cm in diameter, paying special attention to the sides and bottom to prevent the batter from sticking. You can also use a rectangular dish 20x30 cm according to your preference.
2PREPARE THE BATTER: In a bowl, pour the flour and make a small well in the center. Crack the three eggs into this well and begin beating them lightly with a fork. Gradually incorporate the flour by mixing from the center outward to form a homogeneous batter without lumps. This step requires a little patience but guarantees a smooth and perfect texture.
3SMOOTH THE BATTER: Gradually pour the milk into the preparation while whisking vigorously to incorporate air and obtain a fluid batter without lumps. Add the granulated sugar, vanilla extract, and a pinch of salt, then whisk vigorously for 2-3 minutes until the mixture is completely smooth and slightly foamy. This preparation should resemble a light and airy crêpe batter.
4POUR THE BATTER: Pour the prepared batter into the buttered mold to about 1 cm in depth. Tap the mold lightly on the work surface to eliminate trapped air bubbles. The batter should cover the bottom of the mold evenly and uniformly before adding the cherries.
5ARRANGE THE CHERRIES: Distribute the pitted cherries over the entire surface of the batter, pressing them in lightly so they don't float during cooking. Gently pour the remaining batter over the cherries until the mold is three-quarters full, leaving space for the clafoutis to puff up without overflowing. The cherries should be partially immersed in the final batter.
6BAKE: Place the clafoutis in the preheated 180°C oven and bake for 35 to 40 minutes, until the top is golden and a knife inserted in the center comes out barely moist with a few crumbs (no liquid batter). The clafoutis should have puffed up evenly and display a beautiful golden color, slightly domed in the center.
7FINISH AND REST: Remove the clafoutis from the oven and let it rest for 5 to 10 minutes at room temperature before serving warm. Generously dust with sifted powdered sugar just before serving for added elegance and flavor. The clafoutis can be enjoyed warm or at room temperature, accompanied by a scoop of vanilla ice cream or a spoonful of thick crème fraîche.