Clafoutis is a casual and simple dessert from Limousin, south central France.  It’s a rustic dessert, eggy and dense, made of dark cherries baked in a custard. Despite its less than artful appearance, it’s absolutely delicious and so stupendously easy–eggs, flour, milk, sugar, salt, almond extract are combined and the batter then poured over the cherries–that it would be a pity to not give it a try.

The dish’s easiness makes it perfectly suited for a lazy Sunday morning. The cherries can be replaced with any type of fruits! Apricots, apples, plums or berries would be fine substitutes.




Cherry Clafoutis

Adapted from Recipe Link

2 tbsp unsalted butter, melted
2-3 cups pitted cherries
4 eggs
1 cup milk
3/4 cup all-purpose flour
1 tsp almond extact
1/2 cup sugar
Confectioner’s sugar (for garnish)

Preheat oven to 350 degrees F. Lightly butter a 10-inch pie pan with 1 tablespoon butter.

Arrange the cherries in the bottom of the pan.

Combine the remaining 1 tablespoon butter, eggs, milk, flour, almond extract, and sugar until smooth. Pour the batter over the cherries.

Bake for about 35-40 minutes, or until puffed and golden and a knife inserted in the center comes out clean.

Let cool slightly before dusting with confectioner’s sugar.



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