French · Breakfast · Snack
Cherry Clafoutis
Clafoutis aux cerises
Juicy dark cherries baked in a soft, vanilla-scented custard batter that puffs up golden in the oven. This lighter take uses low-fat milk and less sugar, letting the fruit take centre stage.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 6
Calories come from: Carbs 68% · Fat 18% · Protein 14%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 6 servings- 3 1/2 cups500 gFresh sweet cherries, pitted
- 3 large150 gEggs
- 1 1/4 cups305 gLow-fat milk (1%)
- 1/2 cup62 gAll-purpose flour
- 1/4 cup50 gGranulated sugar
- 1 tspVanilla extract
- 1 pinchSalt
- 1 tsp5 gUnsalted butter, for the dish
- 1/4 tspAlmond extract (optional)
- 1 tspPowdered sugar, for dusting (optional)
Steps
- 1
Heat the oven to 180 °C / 350 °F.
- 2
Rub the butter over the inside of a 23 cm (9 inch) baking dish or pie dish.
- 3
Pit the cherries and spread them in a single layer in the dish.
- 4
In a large bowl, whisk the eggs and sugar together until pale and slightly frothy.
- 5
Whisk in the flour and salt until smooth with no lumps.
- 6
Gradually whisk in the milk, then the vanilla and almond extract if using, to make a thin batter.
- 7
Pour the batter evenly over the cherries.
- 8
Bake for 35–40 minutes, until puffed, golden at the edges and set in the centre; a knife inserted in the middle should come out clean.
- 9
Let the clafoutis cool for at least 15 minutes; it will sink slightly as it settles.
- 10
Dust with powdered sugar if using, then slice and serve warm or at room temperature.
Swaps, storage and make-ahead
Swaps
- For dairy-free, use unsweetened almond or oat milk instead of low-fat milk and grease the dish with a neutral oil instead of butter.
- For gluten-free, replace the all-purpose flour with a gluten-free all-purpose flour blend, and choose vanilla and almond extracts labelled gluten-free.
- Use thawed and well-drained frozen pitted cherries instead of fresh to save pitting time or bake it out of season.
- If you want to avoid nuts, leave out the almond extract and add a little extra vanilla or some lemon zest instead.
Storage
Refrigerate leftovers, covered, within 2 hours and eat within 3 to 4 days, either cold or warmed briefly until heated through. The texture is best on the day it is baked, and it does not freeze well because the custard turns watery.
Make ahead
Whisk the batter up to a day ahead and keep it covered in the fridge, then whisk again before pouring over the pitted cherries. You can also pit the cherries a day in advance and refrigerate them in a covered container.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Cherry Clafoutis in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
Contains: GlutenEggsMilkTree nuts
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (180 g) | Per 100 g | |
|---|---|---|
| Calories | 187 kcal | 104 kcal |
| Protein | 6.8 g | 3.8 g |
| Carbohydrates | 32.4 g | 18 g |
| of which sugars | 21.8 g | 12.1 g |
| Fiber | 2 g | 1.1 g |
| Fat | 3.8 g | 2.1 g |
| of which saturated | 1.6 g | 0.9 g |
| Sodium | 123 mg | 68 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
