When a crate of cherries landed on our doorstep I knew two things, 1) I needed a cherry pitter and 2) I had to make Cherry Clafoutis. This recipe came drifting into my memory from a time long ago when I was visiting my aunt. A classic French dessert passed down from my grandmother, Cherry Clafoutis is surprisingly easy and can be made with any fresh berries or stone fruit in season.
Each forkful brings you a creamy vanilla custard filling interlaced with the caramel flavours of roasted cherries. Cherries are a delicious superfood packed with antioxidants, vitamin C and even melatonin for a restful nights sleep. No excuse to skip on dessert!
You can pit your cherries with a stainless steel straw (just carefully push it through the cherry centre to push out the pit), or else if you have a ton like we did I recommend something like the OXO good grips cherry pitter, and an apron!
Let’s get to it!
- ½ cup flour
- ¼ cup sugar
- pinch of salt
- 1 cup & 2 tablespoons of milk
- 3 medium eggs
- 1 teaspoon of vanilla
- 2 cups of pitted cherries
- 7.5 inch baking dish
- oil or butter to grease your dish
- Preheat your oven to 350 degrees Fahrenheit, or 180 Celsius.
- In a large bowl combine the flour, sugar and salt.
- Add the three eggs and ¼ cup of the milk. Whisk the eggs and milk together, gradually incorporating the flour.
- Add the remaining milk and vanilla and whisk together.
- Grease your baking dish, and add your cherries to the dish.
- Pour the batter over the cherries and bake for 45 minutes to 1 hour until the centre is set and the edges are puffed up and golden.
- Allow to cool for 15 minutes before serving.
We hope you enjoy these flavours of France and fill your kitchen with the delicious aroma of Cherry Clafoutis this summer.