Summer Dessert Cherry Clafoutis aux Cerises
Clafoutis aux Cerises is a classic French recipe that is easy to make and a delicious choice for cherry season. Some versions call for whole cherries, which ensures a juicy Clafoutis. However, you want to warn your guests that they need to be careful of the pits! I used California cherries as I made this recipe in Manhattan Beach, CA. Typical cherry seasons in the northern hemisphere are in May, June and early July.
Clafoutis, pronounced “kla-foo-TEE”, was first created in the agricultural region of Limousin, France. Try this traditional French dessert with other fruits such as apricots, grapes or sliced peaches, halved figs though the classic version is made with black cherries! There are even savoury versions.
Cherry Clafoutis / Clafoutis aux Cerises
- 3 large Eggs
- ½ cup Granulated Sugar
- ¼ tsp Salt
- ½ cup All-purpose Flour
- 1 oz (2 tbsp) Unsalted Butter melted
- 1 cup Whole Milk
- ½ cup Heavy Cream
- 2 tsp Vanilla extract
- ½ tsp Almond Extract
- 1 Lemon zested
- 2 cups Black Cherries pitted*
- Powdered Sugar for garnish
- Option - add a dollop of crème fraiche
- Preheat the oven to 350°F (175°C). Butter and lightly flour an 11-inch round quiche pan. Scatter the cherries over the bottom of the pan.
- Whisk the eggs and sugar together until smooth. Next, whisk in the salt and flour until the batter is smooth, without any lumps.
- Add the milk, heavy cream, lemon zest, almond extract and vanilla extract; then pour the batter into the quiche pan over the cherries.
- Bake at 350°F (175°C) for 35-45 minutes or until lightly browned. A toothpick inserted into the centre should come out clean. Next, remove from the oven to cool before serving.
- Sprinkle with powdered sugar before serving. Option – serve with a dollop of crème fraiche.