Light & Fluffy Cherry Clafoutis Recipe
30 minutes
791 reads
About Light & Fluffy Cherry Clafoutis Recipe
Inspired by a lingering basket of fresh cherries, I created this lighter take on the classic French cherry clafoutis. Traditional recipes often use a large number of eggs, leading to a heavy, eggy flavor once cooled. I've adjusted the recipe, using fewer eggs and a few other tweaks, resulting in a delightfully airy and subtly sweet dessert that truly lets the cherries shine.This easy clafoutis recipe comes together quickly, perfect for a weeknight treat or a special occasion. The natural sweetness of the cherries is beautifully balanced by a touch of cane sugar and a hint of lemon. Each tender bite is utterly irresistible, and it's almost impossible to resist a second (or third!) helping.Serve warm with a scoop of vanilla ice cream for an extra special indulgence – the combination is simply divine!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Cherries
- 130 gm Cherries fresh, pitted (about ¾ cup)
Wet Ingredients
- 2 Eggs
- 1/2 cup Cane Sugar or granulated, raw
- 1/4 cup All-Purpose Flour + 2 tbsp
- 1 Lemon zest and juice
- 1/3 cup Milk whole milk recommended
- 1 tsp Vanilla Extract
Instructions
Prepare the Cherries
- Pit the cherries. A hard plastic straw works well for this. You should have approximately ¾ cup of pitted cherries.
Preheat & Prepare the Baking Dish
- Preheat your oven to 350°F (180°C). Line a shallow 8-inch baking dish with parchment paper, leaving some overhang to lift the clafoutis out easily.
Combine Wet Ingredients
- In a medium bowl, whisk together the eggs, sugar, lemon zest, lemon juice, milk, and vanilla extract until well combined.
Add Dry Ingredients & Mix
- Gradually whisk in the flour, ensuring there are no lumps. The batter should be smooth.
Assemble & Bake
- Spread the pitted cherries evenly in the prepared baking dish. Pour the batter over the cherries, ensuring they are mostly covered. Bake for 15-20 minutes, or until a knife inserted into the center comes out clean.
Cool & Serve
- Let the clafoutis cool slightly before dusting with powdered sugar. Serve warm or chilled, optionally with a scoop of vanilla ice cream.
Recipe Notes
Expert Tips for the Perfect Cherry Clafoutis
- For extra flavor, use a mix of sweet and tart cherries.
- Don't overmix the batter; a few lumps are okay. Overmixing can make the clafoutis tough.
- If your cherries are particularly juicy, consider draining some of the excess liquid before adding the batter.
- For a richer flavor, use crème fraîche or whipped cream instead of ice cream.
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Recipe Nutrition
Calories: 181kcalCarbohydrates: 43gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 3mgSodium: 11mgPotassium: 150mgFiber: 1gSugar: 41gVitamin A: 74IUVitamin C: 7mgCalcium: 41mgIron: 0.2mg
Prachi Bagde
Articles: 22
4 Comments
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This looks amazing! Thanks for sharing.
This looks perfect! Thanks for posting.
Yum! This recipe is a must-try.
Thanks for the inspiration! Looks tasty.