Cherry clafoutis is a delightful French dessert that perfectly marries the flavors of juicy black cherries with a custard-like batter. It’s a dish that transports you to a cozy French café with every bite. Originating from the Limousin region, this treat is wonderfully simple yet elegant enough to impress guests. There’s something inherently charming about a baked dessert where the fruit takes center stage, making cherry clafoutis an excellent choice for family gatherings, weekend brunches, or even a sweet weeknight indulgence.
Why You’ll Love This Dish
This cherry clafoutis is special for countless reasons. First and foremost, it’s a breeze to whip up. With just a handful of ingredients and minimal prep, you can have a warm, scrumptious dessert out of the oven in under an hour. Plus, it uses black cherries at their peak ripeness, making the dish not just budget-friendly but also an excellent way to take advantage of seasonal fruit.
Imagine serving this warm clafoutis with a dusting of powdered sugar or a scoop of vanilla ice cream, and you’ll understand why this charming dessert is perfect for elevating any occasion—from holiday celebrations to a casual family dinner.
"This cherry clafoutis was an instant hit! The cherries added the perfect tartness to the custardy base. I’ll make it again!" – Sarah, home cook
How This Recipe Comes Together
Making cherry clafoutis is straightforward and can be broken down into just a few simple steps. You begin by preparing your baking dish and cherries. Then, you’ll mix the egg, milk, and sugar together. Finally, the batter gets poured over the cherries and baked until it’s beautifully golden. In less than an hour, you’ll have a gorgeous dessert that’s both light and satisfying.
Gather These Items
To get started, you’ll need the following ingredients:
- 500 g of black cherries
- 4 eggs (240 g)
- 300 ml of whole milk
- 100 g of sugar
- 1 teaspoon of vanilla extract
- Pinch of salt
- Butter for greasing
If you can’t find black cherries, feel free to use other fruits like blueberries or pears—clafoutis is versatile!
