A classic from France’s Limousin region, clafoutis sits somewhere between a thick crêpe and a light custard. This version features juicy BC cherries incased in a golden butter-enriched batter accented with almond flavor. Adding some traditional cherry brandy, Kirsch, will impart a deeper fruit flavor.
Makes 8 Servings
Equipment
- 12-inch (30 cm) oven-safe skillet or 2-quart (2 L) shallow baking dish ·
- Blender or large bowl + whisk
Ingredients
- 3 Tbsp (45 g) unsalted butter, melted — plus extra for greasing
- 3/4 cup (95 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar, divided
- 1/2 tsp (3 g) kosher salt
- 4 large eggs, room temperature
- 1 1/2 cups (355 ml) whole milk, room temperature
- 1 Tbsp (15 ml) kirsch, optional
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1 ml) almond extract (optional)
- 1 Tbsp (15 ml) kirsch/cherry brandy (optional but lovely)
- 1 1/2 lb (approximate 680 g / 4 cups) sweet cherries, stemmed & pitted*
- Powdered (icing) sugar, for dusting
- Vanilla ice cream, crème fraiche or whipping cream for serving, optional
*Leaving the pits in is traditional for a faint bitter-almond note, but pitting makes serving safer and easier.
Method
- Pre-heat oven to 350 °F (175 °C). Generously butter the cast iron skillet or baking dish.
- In a blender or bowl, combine flour, 1/2 cup (100 g) of the sugar and salt. Add eggs, milk, melted butter, vanilla, almond extract, and kirsch if using. Blend until smooth, about 20-30 seconds, scraping down the bowl once.
- Next set a base layer by pouring just enough batter into the dish to coat the bottom (about 1/8 inch or 3mm). Bake 7–10 minutes until a thin film sets—this will help anchor the fruit.
- Add cherries by scattering them evenly over the hot base. Sprinkle with 2 Tbsp (25 g) of the remaining sugar. Gently pour the rest of the batter over the fruit
- Return to oven and bake 45–55 min until puffed, deep golden and a knife in the center comes out clean.
- Allow to cool for 10 minutes on a wire rack. The clafoutis will deflate a bit and this is normal. Dust generously with powdered sugar.
- Enjoy warm or at room temperature, plain or with lightly sweetened whipped cream, crème fraiche or vanilla ice cream.
Tips
- Swap 1/4 cup (25 g) flour for almond meal to boost nuttiness.
- Add a pinch of cinnamon or lemon zest if your cherries are pitted.
- Leftovers keep, covered and chilled, for 1 day; warm gently or eat cold for breakfast.
