Go Back Email Link
–+ servings
Let's Cook - Chef Billy Parisi
cherry clafoutis in a glass tart pan with powdered sugar

Classic Cherry Clafoutis Recipe

This cherry clafoutis recipe is the perfect combination of elegant and comfort food combining fresh cherries cooked in a delicious flan.
Servings: 12
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients 

  • 3 cups pitted fresh dark cherries
  • 1 cup + 3 tablespoons sugar
  • 1 ¾ cup whole milk
  • ¾ cup all-purpose flour
  • 1 teaspoon sea salt
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1 egg yolk
  • 2 teaspoons unsalted butter
  • powdered sugar for garnish

Instructions

  • Preheat the oven to 375°.
  • Rinse and pit the cherries and add them to a bowl along with 3 tablespoons of sugar and mix until coated. Set aside.
  • In a large bowl whisk together the milk, remaining 1 cup of sugar, flour, salt, vanilla, and eggs until completely combined and smooth.
  • Butter a 9”-10” glass tart dish.
  • Place the cherries flat into the tart pan and pour the batter over top and bake at 375° for 35 to 40 minutes or until browned around the edges, lightly browned on top and firm in the center.
  • Cool slightly on a rack at room temperature and garnish with powdered sugar and serve warm.

Notes

Chef Notes:
  • Make-Ahead: You can make this up to 1 day in advance and you can either serve it cold or warmed, just reheat slightly before serving.
 
  • How to Reheat: Since this recipe is classically eaten warmed, wrap the clafoutis in foil and bake at 350° for 6-8 minutes or until just warm.
 
  • How to Store: Cover with plastic and keep in the refrigerator for up to 3 days. This does not freeze well.
 
  • You do not have to toss the cherries in sugar if they are sweet enough, however, if they are on the tart side then it is recommended.
 
  • If you wanted to greatly enhance the flavor of this recipe you could sub the vanilla extract for vanilla bean seeds.
 
  • You can bake this in a glass or ceramic coated tart dish, a cast-iron skillet, or a casserole-style dish.
 
  • Make sure while whisking the batter that it is completely smooth. If you can’t get it this way blend in the blender for 20 seconds on high speed.

Nutrition

Calories: 171kcalCarbohydrates: 30gProtein: 4gFat: 4gSaturated Fat: 2gCholesterol: 76mgSodium: 231mgPotassium: 152mgFiber: 1gSugar: 23gVitamin A: 201IUVitamin C: 2mgCalcium: 56mgIron: 1mg
Author: Chef Billy Parisi