Cherry Clafoutis
- Prep: 15 minutes
- Cook: 40 minutes
- Serves: 6
Clafoutis (pronounced kla-foo-tee) is a classic French dessert that is traditionally made with fresh fruit, typically cherries, arranged in a buttered dish and covered with a thick batter resembling pancake batter. Once baked, the batter forms a soft, pudding-like custard around the fruit, creating a delightful contrast of textures. Clafoutis is loved for its rustic simplicity and versatility. It makes for a charming and comforting dessert, showcasing seasonal Idaho fruits beautifully.
baking tips:
Cherry Varieties: Use sweet cherries for a traditional clafoutis. You can also try other fruits such as berries or sliced peaches.
Batter Consistency: The batter should be thin, similar to pancake batter, to ensure even baking and a tender texture.
Serve Warm: Clafoutis is best served warm or at room temperature, as it may deflate slightly when cooled. It is, however, just as delicious eaten cold as a breakfast pastry the next morning.
Ingredients
- 1 tablespoon unsalted butter, for greasing the baking dish
- 1 cup fresh cherries, pitted (about 10 ounces)
- 3 large eggs
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Featured Idaho Produce
Steps
Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish (or similar size) with the unsalted butter.
Wash and pit the fresh cherries. Spread them evenly in the greased baking dish.
In a medium bowl, whisk together the eggs and granulated sugar until well combined and slightly frothy. Add the whole milk, all-purpose flour, salt, and vanilla extract. Whisk until the batter is smooth and there are no lumps.
Pour the batter over the cherries in the baking dish, ensuring that the cherries are evenly distributed. Bake in the preheated oven for 35-40 minutes, or until the clafoutis is puffed and golden brown on the edges, and a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool slightly. Dust with powdered sugar if desired.Serve warm, at room temperature, or chilled.
