Use up all those fresh cherries with this easy cherry clafoutis. It’s perfectly sweet, rich and custardy, with juicy cherries in every bite!
Easy Cherry Clafoutis
If you’re here you probably fall into two categories: clafoutis fans looking for a recipe OR people wondering what the heck a clafoutis even is. Wherever you fall, you’ve come to the right place. Clafoutis deserves a space in everyone’s heart–new fans and old alike! This cherry clafoutis has a rich flan or soufflé like texture, is mildly sweet and is loaded with fresh fruit! Plus it’s made in a blender so it’s pretty much the easiest thing ever. You don’t even need a mixing bowl!
What is a clafoutis?
Clafoutis, pronounced cluh-fau-tus, is a french dessert made with a custardy batter (it reminds me of flan if you’ve ever had flan!) and fresh fruit. It’s lightly sweet and super easy to make a lot of, so it’s perfect for throwing together for your next dinner party. I also like to serve clafoutis as more of a custardy egg dish at breakfast or brunch because it’s not too sweet and is rather eggy! Traditional clafoutis is made with cherries, but if cherry clafoutis isn’t your thing blackberry and raspberry clafoutis are equally delicious!
Ingredients for cherry clafoutis
This clafoutis recipe is super easy to make and calls for pantry staples I pretty much always have on hand like butter, sugar, eggs, and milk
3 large eggs
All Purpose Flour
What kind of cherries should you use for cherry clafoutis?
We love to make this clafoutis with fresh, in-season cherries, but you can also use frozen cherries if you can’t find cherries at your grocery store! Keep in mind that frozen fruit tends to release juices and can bleed into your batter so your clafoutis may get some red streaks!
I also have made this clafoutis with other fruits–feel free to use blackberries, raspberries, peaches, or really whatever your heart desires! Simply swap out the cherries cup for cup!
How to serve clafoutis
You can serve clafoutis warm from the oven or cold! I think it’s tastiest fresh out of the oven with some powdered sugar dusted on top. If you prefer your clafoutis warm, but don’t eat it all in one sitting, you can reheat the clafoutis in your oven at 350°F for 5 to 10 minutes.
Preheat the oven to 350°F and generously butter a medium sized baking dish (we used this 11 x 6 inch oval dish) with softened butter.
Place the pitted cherries in the baking dish, arranging them into a single layer. Sprinkle the 2 Tablespoons granulated sugar over the cherries. Set aside.
Place all of the other ingredients in a high powered blender and blend on high speed for 2 minutes or until frothy and light.
Pour the batter over the cherries.
Bake for 40 minutes or until the clafoutis is has puffed up and is golden brown along the edges, but still wobbles a little in the middle. If your baking dish is smaller and thicker, you might need to leave it in for a few more minutes!
Allow to cool slightly before serving with powdered sugar!