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Clafoutis aux Cerises French dessert in a skillet, sliced up ready to serve.
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🍒 Clafoutis Aux Cerises (French Cherry Dessert) Recipe

A classic French cherry clafoutis made with fresh cherries baked in a light custard-like batter with vanilla and almond flavours. Simple, elegant, and perfect for cherry season, but not only.
Course Breakfast, Brunch, Dessert
Cuisine Mediterranean
Diet Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 371kcal
Author Ramona Sebastian

Equipment

  • 1 glass bowl
  • 1 hand mixer
  • 1 cherry pitter
  • 1 skillet Approx 30 cm / 12 inch in diameter
  • 1 tiny pan to melt the butter

Ingredients

  • 500 grams cherries black, Bing or sweet cherries
  • 300 ml milk whole milk * see notes
  • 80 grams spelt flour you can use all purpose flour
  • 50 grams cane sugar I used organic coconut
  • 4 small eggs room temperature
  • 30 g butter melted
  • 1 tablespoon vanilla extract or vanilla sugar sachet

Optional Topping/ Flavor

  • ¼ teaspoon almond extract for extra flavor
  • 1 tablespoon icing/ powdered sugar for serving

Instructions

  • Preheat the oven to 180℃ or 350℉. Butter the cast-iron pan/dish with a generous layer of butter.
  • Prepare the cherries, wash, remove the stems, and pits * using a cherry pitter tool (see note 1 below)
  • Melt half of the butter amount (30 g) and let it cool.
  • In a larger mixing bowl, mix well the eggs with salt and sugar.
  • Add the spelt flour, whish more then bring in the milk, melted butter, and vanilla extract until you have a smooth batter.
  • Spread the cherries evenly in the dish and pour the batter over them.
  • Bake for 40–45 minutes, or until puffed and golden brown with a slight wobble in the centre. Serve hot with a scoop of ice cream, at room temperature, or cold.

Notes

  1. You may choose not to pit the cherries, but I recommend doing so in case someone doesn't know there are pits and chokes or damages their teeth with the first bite. I think most people would assume the cherries have no pits. It is a personal choice, but traditionally, pits are left in.
  2. Mix the milk - half full fat milk, half go for heavy cream (single or double cream). 

Nutrition

Calories: 371kcal | Carbohydrates: 51g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 167mg | Sodium: 133mg | Potassium: 453mg | Fiber: 5g | Sugar: 33g | Vitamin A: 598IU | Vitamin C: 9mg | Calcium: 135mg | Iron: 2mg