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Cherry Clafoutis on a plate with the full cake in the background in a cast iron pan.

Cherry Clafoutis

Cherry Clafoutis combines summer fresh cherries with a dense custard to make a mouthwatering bite. The super simple dessert is a crowd-pleaser and comes together in a flash.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course: Dessert
Cuisine: French
Ingredients Equipment Method

Ingredients
  

  • 2 ½ cups cherries, pitted
  • ¾ cup flour
  • ⅔ cup sugar
  • 3 large eggs
  • 1 cup whole milk
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • ¼ tsp almond extract (Optional)
  • 2 tbsp butter

Equipment

  • Cast Iron Pan
  • cherry pitter

Method
 

  1. Preheat the oven to 375 and place the cast iron pan in the oven to warm up.
  2. Prepare the cherries by washing them and putting them. Set to the side.
  3. Blend the flour, sugar, eggs, milk, cream, and extracts until smooth in a blender or hand blender. Set to the side.
  4. Take the warm cast iron pan out of the oven and place the butter in it to melt. Make sure to move the butter around to reach all of the corners.
  5. Arrange the cherries in the cast iron pan. It will be hot, so do this carefully. Cover the surface area of the pan with the cherries. Then, pour the batter around the cherries.
  6. Place the cast iron pan back in the oven and bake the clafoutis for 50 minutes. When ready, the clafoutis will be slightly wiggly, and a toothpick will come out clean.
  7. Let the clafoutis cool for about 30 minutes, then dust with powdered sugar.