If you asked me to choose three classic French desserts for home cooks to make, I’d include crème caramel, profiteroles, and clafoutis on my list. For the first, you’d need to have a deft hand at making caramel, and for the second, you’d have to master preparing classic choux pastry for the shells. However, for the last no special skills are required. You whisk together a simple batter, then pour it over cherries arranged in a baking dish or skillet before transferring this mixture to the oven to bake. Voilà, you have a splendid dessert.
Clafoutis (pronounced kla-foo-tee) is a specialty of the Limousin, a region in the center of France, where it is typically prepared with cherries. The French are stalwart about leaving the seeds in the cherries, but since I don’t relish the idea of a cracked tooth, I pit the dark red orbs.
Classic clafoutis batter typically is assembled with eggs, sugar, cream and/or milk plus seasonings of vanilla and/or almond extract, but variations abound. I added swirls of cherry preserves to my batter after it was poured over the cherries and loved the extra hint of sweetness. (Thanks to La Grande Epicerie in Paris for mentioning this idea on Instagram.) And, although cherries are the most traditional fruit, many others work as well. Try peaches, plums, and apricots in the Summer and apples and pears (which will need to be sautéed to soften slightly) in the Fall. Also, feel free to stir in spices such as cardamom, cinnamon, or ginger. You get the idea.
The following recipe, which yields 8 to 10 servings, would be perfect to offer over the long Labor Day weekend. Serve it warm or cool. Offer it plain or topped with vanilla ice cream or whipped cream. Happy Labor Day weekend to everyone!
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Classic Cherry Clafoutis
Butter for the baking dish
1 1/4 pds sweet cherries, stemmed and pitted (See cooking tip.)
3 large eggs
2/3 cup sugar
1 cup flour
Pinch of salt
1 cup heavy or whipping cream
1 cup whole milk|
1/2 tsp almond extract
2 tbsp cherry preserves
Confectioner’s sugar for sprinkling
1 qt best quality vanilla ice cream or 3/4 cup whipping or heavy cream whipped until just firm for garnish, optional
1.Arrange a rack at center position and preheat the oven to 375 degrees F. Butter a 10- to10 1/2- inch skillet such as cast iron or a 2 1/2-quart baking dish (Le Creuset works well).
2.Spread the cherries in a single layer in the skillet or baking pan.
3 .Place eggs in a mixing bowl and whisk until blended. Add sugar and whisk again until well blended. Whisk in the remaining flour and a pinch of salt. Add the cream, milk, and almond extract. Then whisk until you have a smooth batter. (There should not be any lumps in the batter.)
4.Pour the batter over the cherries. Then using a small spoon drop the cherry preserves over the batter and swirl in. Transfer the skillet or baking dish to the oven. Bake until batter puffs up and rises slightly and has browned around the top edges, 55 to 60 minutes. Watch carefully. Remove and cool 5 minutes; the clafoutis will deflate as it cools.
5.Sprinkle the clafoutis with confectioner’s sugar. Slice into wedges and, if desired, top each serving with a scoop of ice cream or a dollop of whipped cream.
Serves 8 to 10
Cooking tip: Cherry pitters, available in most cookware stores, are a good investment since they make pitting cherries a breeze.
Make ahead tip: If you want to make the clafoutis ahead but serve it warm, reheat it in the skillet or baking dish in a pre-heated 350 degree F oven for 12 to 15 minutes.
Copyright Betty Rosbottom 2025
