Name: Simple Classic Cherry Clafoutis
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 20 oz (600 g) fresh sweet cherries, stemmed and pitted; 4 large eggs; 1 cup (240 ml) whole milk; 3/4 cup (100 g) all-purpose flour; 1/2 cup (100 g) granulated sugar; 2 tbsp (30 g) melted butter; 1/4 tsp salt; 1/2 tsp vanilla extract; 1/2 tsp almond extract (optional); Additional butter for the dish

Cherry season at the farmers market means one thing in my kitchen: a batch of this cherry clafoutis. I still don’t measure the vanilla properly, and I’m not going to start now.

The batter comes together in one bowl with a whisk, no mixer needed, no special pastry skills. Four eggs hold everything together into that soft, just-set custard in the middle.

The secret is getting that batter thin, almost like crêpe batter, so it rises gently around the fruit instead of sitting on top of it. Fresh sweet cherries do the heavy lifting on flavor here.

Let it cool fifteen minutes before you slice it, or the custard will slide right apart. Warm from the oven with a little whipped cream on the side, this is the kind of dessert that makes any weeknight feel like a real occasion.

Prep: 20 minutes · Cook: 45 minutes · Total: about 1 hour and 15 minutes · Serves: 6

How do you make a classic French clafoutis without overcooking the eggs? Whisk the milk, flour, sugar, melted butter, salt, and vanilla until smooth, then pour the thin batter over fresh cherries.

Bake at 350°F in a buttered 10-inch round dish until the center is set and the edges are golden.

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The Ingredient List

20 oz (600 g) fresh sweet cherries, stemmed and pitted
4 large eggs
1 cup (240 ml) whole milk
3/4 cup (100 g) all-purpose flour
1/2 cup (100 g) granulated sugar
2 tbsp (30 g) melted butter
1/4 tsp salt
1/2 tsp vanilla extract
1/2 tsp almond extract (optional)
Additional butter for the dish

Ingredient Notes

Fresh sweet cherries are the star here, and pitting them beforehand saves everyone from a surprise pit at the table. You want to use standard all-purpose flour from the baking aisle, as it gives the custard just enough structure without making it heavy.

Whole milk works best for this recipe because the fat content helps the batter set into a tender custard texture.

How to Make Clafoutis

Prep the oven. Preheat your oven to 350°F and butter a 10-inch round baking dish thoroughly until the bottom and sides are coated.
Arrange the fruit. Place the pitted sweet cherries in an even single layer across the bottom of the prepared baking dish.
Start the batter. In a large mixing bowl, whisk the eggs with the granulated sugar and salt until well combined. Add the all-purpose flour and whisk until smooth with no dry streaks.
Thin the batter. Pour in the milk, vanilla extract, and almond extract if using, whisking until the batter is completely smooth and thin like crêpe batter. Stir in the melted butter last.
Pour the batter. Pour the thin batter carefully over the cherries in the dish until the fruit is mostly submerged.
Bake the dessert. Place the dish in the oven and bake until puffed and golden brown on the edges and the center is set, about 40 to 45 minutes.

Make-Ahead and Leftovers

Keep any leftover clafoutis covered tightly in the refrigerator for up to three days. You can eat it cold straight from the fridge or warm individual slices gently in the microwave before serving.

Freezing is not recommended because the custard texture changes too much when thawed.

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