Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Generously butter a 9-inch pie dish or cast-iron skillet. Sprinkle with 1 tablespoon of sugar and tilt the dish to coat it evenly.
- Arrange the pitted cherries in a single layer across the bottom of the prepared dish.
- In a medium bowl, whisk together the flour, 1/2 cup of granulated sugar, and salt.
- In a larger bowl, whisk the eggs until light and frothy. Whisk in the room temperature milk, melted butter, vanilla extract, and almond extract until well combined.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few small lumps are okay. The batter will be thin.
- Carefully pour the batter over the cherries in the dish. Bake for 35-45 minutes, or until the clafoutis is puffed, golden brown, and a knife inserted into the center comes out clean.
- Let the clafoutis cool on a wire rack for at least 15 minutes before serving. Dust generously with powdered sugar just before slicing and serving warm.
Nutrition
Notes
Tip 1: For a traditional presentation, you can leave the pits in the cherries. This is said to add a subtle almond flavor to the dish.
Tip 2: Feel free to substitute cherries with other fruits like plums, apricots, or berries to make a flaugnarde.
Tip 3: Clafoutis is best served warm, but it's also delicious at room temperature or even cold from the refrigerator the next day.
Tip 2: Feel free to substitute cherries with other fruits like plums, apricots, or berries to make a flaugnarde.
Tip 3: Clafoutis is best served warm, but it's also delicious at room temperature or even cold from the refrigerator the next day.