Clafoutis aux Cerises (Cherry Clafoutis)

A classic French baked custard dessert with cherries. Simple, elegant, and delicious, perfect for showcasing fresh, seasonal fruit.

Prep Time

15 minutes

Total Time

50-55 minutes

Calories

275 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.14/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Light & Fresh•Healthy

Ingredients

Servings

500gFresh Cherries(Pitted or unpitted (unpitted adds a slight almond flavor, but be careful when eating))

£4.50

0.5cupAll-Purpose Flour(Can substitute with almond flour for a gluten-free version)

£0.15

0.5cupGranulated Sugar(Plus extra for dusting)

£0.20

3Eggs(Large)

£0.90

1cupWhole Milk

£0.30

0.3cupHeavy Cream(Optional, adds richness)

£0.45

1teaspoonVanilla Extract

£0.10

0.3teaspoonPinch of Salt

£0.01

1tablespoonUnsalted Butter(For greasing the baking dish)

£0.15

To tastePowdered Sugar(For dusting (optional))

£0.10

Total Cost

£6.86

£1.14 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease a 9-inch baking dish or oven-safe skillet with butter.
2.
Arrange the cherries evenly in the bottom of the prepared baking dish.
3.
In a blender or food processor, combine the flour, sugar, eggs, milk, heavy cream (if using), vanilla extract, and salt. Blend until smooth.
4.
Pour the batter over the cherries in the baking dish.
5.
Bake for 35-40 minutes, or until the clafoutis is puffed and golden brown and a knife inserted into the center comes out clean.
6.
Let cool slightly before serving. Dust with powdered sugar, if desired. Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (160g)

275 kcal / 1151 kJ

Carbs

34g

13% of RDA

Fat

13g

19% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

25 g

28% of RDA

Sodium

70 mg

3% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Use fresh, ripe cherries for the best flavor. Frozen cherries can be used, but drain them well before adding to the dish.

Don't overbake the clafoutis, as it will become dry. It should be slightly jiggly in the center when done.

For a richer flavor, use almond extract instead of vanilla extract.

Clafoutis is best served warm or at room temperature. It can be stored in the refrigerator for up to 2 days.

Cooking Equipment

Oven

9-inch baking dish or skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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