Ingredients
Fruit
- 2 to 2½ cups fresh cherries, pitted
Batter
- ½ cup granulated sugar
- ⅔ cup whole milk
- ⅓ cup crème fraîche (or sour cream), plus more for serving (optional)
- 3 large eggs
- Pinch of Kosher salt
- 1 tsp pure almond extract
- 1 tsp pure vanilla extract
- ½ cup all-purpose flour
Finishing
- Confectioner's sugar, for serving
Instructions
- Prepare the pan. Preheat your oven to 350°F (175°C). Butter the baking dish thoroughly, then dust it lightly with flour to prevent sticking. Spread the pitted cherries evenly in the prepared dish.
- Make the batter. In a large mixing bowl, whisk together the sugar, whole milk, crème fraîche, eggs, salt, almond extract, and vanilla extract until smooth and fully combined. Gradually whisk in the all-purpose flour just until the batter is smooth, avoiding overmixing to keep it light.
- Bake the clafoutis. Pour the prepared batter evenly over the cherries in the baking dish. Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the clafoutis is puffed, set in the center, and has developed a beautiful light golden brown color on the edges.
- Cool and serve. Remove the clafoutis from the oven and let it cool for at least 10 to 15 minutes. Dust generously with confectioner's sugar before serving. For an added touch, serve with a dollop of crème fraîche or sour cream for a tangy contrast to the sweet dessert.
Notes
- You can substitute sour cream for crème fraîche if it’s not available, both in the batter and as an optional topping.
- Be sure to pit the cherries well to avoid any surprises while eating.
- Serving the clafoutis slightly warm enhances its creamy texture and flavor.
- If you want a less sweet, more tart flavor, add extra crème fraîche when serving.
- Use a ceramic or glass baking dish to ensure even baking and beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
