Cherry Clafoutis

Introduction & Inspiration

There’s a certain rustic elegance to a freshly baked Clafoutis, especially when it’s studded with juicy, vibrant cherries. This recipe for Cherry Clafoutis immediately drew me in with its promise of a tender, custardy batter subtly flavored with vanilla, almond, and fresh lemon zest, creating the perfect embrace for sweet or tart cherries. Served in individual ramekins, it’s a dessert that feels both special and wonderfully unfussy.

My inspiration for revisiting this classic French treat comes from its timeless appeal and the delightful way it showcases seasonal fruit. A clafoutis offers a unique texture – somewhere between a pancake, a custard, and a light cake – that is utterly comforting. This version, with Greek yogurt in the batter for added richness and tang, sounded particularly delicious.

My goal is to guide you through making these beautiful individual cherry clafoutis from scratch. We’ll cover the simple steps for creating the smooth batter, the importance of letting it rest, and baking these little delights until they’re perfectly golden and just set. It’s a wonderful dessert for any occasion, from a casual brunch to an elegant dinner party.

Let’s get ready to bake a taste of French countryside charm!

Nostalgic Appeal / Comfort Food Connection

Cherry Clafoutis, a traditional dessert from the Limousin region of France, carries a delightful sense of rustic, old-world charm and comforting simplicity. It evokes images of sun-drenched orchards, farmhouse kitchens, and simple, fruit-focused baked goods made with love. The combination of warm, baked fruit nestled in a tender, eggy batter is inherently satisfying and has a timeless appeal.

This recipe, with its classic components and straightforward preparation, taps into that comforting heritage. The flavors of sweet or tart cherries, vanilla, almond, and bright lemon are classic pairings that feel both sophisticated and incredibly welcoming.

The act of preparing a simple batter, arranging fresh fruit, and baking it in individual ramekins is a comforting kitchen ritual. The aroma of cherries and almonds baking together is wonderfully inviting and homey.

Making and enjoying this Cherry Clafoutis feels like savoring a piece of authentic European baking tradition – a dish that is both elegantly simple and deeply comforting.

Homemade Focus (Simple Batter, Fresh Fruit Perfection)

This Cherry Clafoutis recipe is a wonderful testament to the beauty of simple, homemade desserts where fresh ingredients and straightforward techniques shine. You’re crafting a unique, light, custard-like batter from scratch and allowing the fresh cherries to be the true star.

I love recipes that prove elegant desserts don’t need to be overly complicated. The clafoutis batter comes together with a simple whisking of eggs, milk, Greek yogurt, sugar, flour, salt, and extracts, with melted butter and fresh lemon zest stirred in at the end for richness and aromatic brightness. The often-overlooked but crucial 30-minute resting period for the batter is a classic homemade technique that allows the flour to hydrate fully, resulting in a more tender and evenly textured clafoutis.

Using fresh pitted cherries – whether sweet or tart, depending on your preference – ensures the best, most vibrant fruit flavor. Arranging them on top of the batter in individual ramekins creates beautiful personal desserts where the fruit is beautifully showcased as it bakes into the custard.

From whisking the resting batter to carefully baking these individual delights, the process emphasizes easy yet effective homemade steps for a truly special and impressive dessert.

Flavor Goal

The primary flavor goal of this Cherry Clafoutis is a delicate and delightful balance of sweet or sweet-tart cherries nestled in a tender, moist, slightly dense yet creamy custard-like batter, subtly perfumed with vanilla, almond, and bright lemon zest. It aims for an elegant, not-overly-sweet dessert with a beautiful texture that is somewhere between a baked custard and a thick, tender pancake.

The pitted cherries, when baked, become wonderfully soft and juicy, their flavor intensifying and mingling with the surrounding batter.

The batter itself, enriched with eggs, whole milk, Greek yogurt, and melted butter, should bake into a smooth, tender, almost flan-like consistency around the fruit. It’s subtly sweet, allowing the fruit to shine, with delicate aromatic notes of vanilla, a hint of almond (which pairs beautifully with cherries), and a fresh lift from the lemon zest.

A final dusting of powdered sugar adds a touch of visual elegance and light sweetness, while toasted sliced almonds provide a welcome nutty crunch and textural contrast to the soft clafoutis. The overall effect is a sophisticated yet comforting fruit dessert that is light, flavorful, and incredibly satisfying.

Ingredient Insights

Let’s explore the key components that create this classic French dessert:

• Eggs: Provide the primary structure, richness, and custardy set to the clafoutis. Room temperature eggs incorporate better into the batter.
• Whole milk & Whole milk Greek yogurt: These contribute crucial moisture, richness, and creaminess to the batter. Greek yogurt also adds a pleasant underlying tang that balances the sweetness.
• Granulated sugar (cane sugar specified): Sweetens the batter just enough to complement the fruit without being overly sweet.
• All-purpose flour: Provides structure and helps the clafoutis set. A relatively small amount is used, which is characteristic of a true clafoutis, resulting in a more custardy than cakey texture.
• Sea salt: Balances the sweetness and enhances all the other flavors in the batter.
• Vanilla extract & Almond extract: Add classic warm and nutty-sweet aromatic notes. Almond extract is a particularly wonderful and traditional pairing with cherries. Use pure extracts for the best flavor.
• Melted butter: Adds richness, flavor, and contributes to the tender texture of the batter. Ensure it’s slightly cooled before adding.
• Lemon zest: Adds crucial brightness and a fresh citrus aroma that cuts through the richness of the custard and beautifully complements the cherries.
• Pitted sweet cherries or tart cherries: The star fruit! Use fresh cherries when they are in season for the best flavor. If using frozen, thaw them completely and drain them very well, patting them dry to remove excess moisture before adding to the batter, as extra liquid can affect the clafoutis texture.
• Powdered sugar: For dusting the finished clafoutis, adding a touch of elegance and sweetness.
• Toasted sliced almonds: For a delightful nutty crunch and flavor contrast as a garnish.

Resting the batter allows the flour to hydrate, which is an important step for the final texture. The choice of sweet or tart cherries will significantly impact the overall sweet-tart balance of the dessert.

Essential Equipment

You’ll need basic baking tools and individual ramekins for this elegant dessert:

• Eight 6-ounce ramekins: Essential for creating the individual clafoutis servings. Oven-safe custard cups or similar small baking dishes could also be used.
• Grease (butter or non-stick cooking spray): For preparing the ramekins to prevent sticking.
• A Medium mixing bowl: For whisking together all the batter ingredients.
• A Whisk: For creating a smooth batter.
• A Rubber spatula or Spoon: Useful for stirring in the melted butter and lemon zest, and for dividing the batter among the ramekins.
• Plastic wrap: For covering the batter while it rests.
• Measuring cups and spoons.
• A Zester or Microplane: For grating the fresh lemon zest.
• A Cherry pitter (if using fresh cherries with pits).
• A Baking sheet (optional but highly recommended): Placing the ramekins on a baking sheet makes them easier to transfer in and out of the oven and catches any potential minor drips.
• Wire rack: For cooling the baked clafoutis slightly before serving.
• Small skillet (optional): For toasting the sliced almonds if they aren’t pre-toasted.

Individual ramekins are key for achieving the classic presentation and even cooking.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements (using provided weights where available for clarity):

• 3 large eggs, room temperature
• 1 cup whole milk, room temperature
• ½ cup whole milk Greek yogurt, room temperature
• ⅓ cup (approx. 67g) granulated sugar (cane sugar specified)
• ½ cup (approx. 62g if spooned & leveled) all-purpose flour
• ½ teaspoon sea salt
• ¼ teaspoon vanilla extract
• ¼ teaspoon almond extract
• ¼ cup (½ stick / 57g) unsalted butter, melted and slightly cooled
• Zest of ½ medium lemon (about 1 teaspoon)
• 1 cup pitted sweet cherries or tart cherries (fresh, or thoroughly thawed and drained frozen cherries)

For Serving:

• Powdered sugar, for dusting
• Toasted sliced almonds (toast them lightly in a dry skillet or oven until fragrant and golden)

These quantities are perfectly designed for eight 6-ounce ramekins.

Ensure your dairy ingredients (milk, yogurt) and eggs are at room temperature for better batter incorporation.

Step-by-Step Instructions (Crafting Elegant Individual Clafoutis!)

Let’s bake these delightful individual Cherry Clafoutis:

1. Prepare the Clafoutis Batter:

• In a medium mixing bowl, add the room temperature eggs, room temperature whole milk, room temperature Greek yogurt, granulated sugar, all-purpose flour, sea salt, vanilla extract, and almond extract.
• Whisk these ingredients together gently but thoroughly until they are just mixed and mostly smooth. A few very small lumps of flour might still be visible, which is okay at this stage.
• Add the melted (and slightly cooled) butter and the fresh lemon zest to the batter. Stir with a rubber spatula or whisk until everything is thoroughly combined and the batter is smooth.

2. Rest the Batter (Crucial Step!):

• Cover the bowl of batter tightly with plastic wrap.
• Let the batter rest at room temperature for at least 30 minutes (or up to 1 hour). This resting period is very important as it allows the flour to fully hydrate, which results in a more tender, evenly textured, and delicious clafoutis.

3. Preheat Oven and Prepare Ramekins:

• About 15 minutes before the batter’s resting time is up, preheat your oven to 350°F (175°C).
• Generously grease eight 6-ounce ramekins with butter or non-stick cooking spray.
• Place the greased ramekins on a baking sheet for easy transfer to and from the oven.

4. Assemble the Clafoutis:

• After the batter has rested, give it another gentle stir.
• Divide the rested batter evenly among the eight prepared ramekins. Each ramekin should be about halfway to two-thirds full.
• Carefully arrange a layer of the pitted cherries on top of the batter in each ramekin. The cherries might sink a little during baking, which is perfectly normal and part of a clafoutis’s charm.

5. Bake:

• Carefully place the baking sheet with the filled ramekins into the preheated oven.
• Bake for 30 to 35 minutes. The clafoutis are done when they are lightly golden brown around the edges, puffed up (they will deflate slightly as they cool), and a knife or toothpick inserted into the center of the custard portion (avoiding a cherry) comes out mostly clean or with just a few moist crumbs. The center should be barely set and may still have a very slight jiggle.

6. Cool Slightly and Garnish:

• Remove the baked clafoutis from the oven. Let them sit in the ramekins on a wire rack to cool for at least 10 minutes before serving. They will continue to set up a bit more as they cool slightly, and this also prevents burns!
• Just before serving, dust the tops of the clafoutis generously with powdered sugar.
• Sprinkle with toasted sliced almonds.

7. Serve:

• Serve the Cherry Clafoutis warm or at room temperature, directly from the ramekins.

The resting step for the batter and the brief cooling after baking make a big difference!

Troubleshooting

Clafoutis, while relatively simple, has a unique texture to aim for:

• Problem: Clafoutis is too dense, heavy, or rubbery.
  • Solution: The most common culprit is overmixing the batter after adding the flour, which develops too much gluten. Mix only until just combined. Overbaking can also lead to a rubbery texture. Bake only until the center is barely set with a slight jiggle. Ensure baking powder/soda weren’t accidentally added (they aren’t in this recipe).
• Problem: Clafoutis is too thin or didn’t set properly in the center.
  • Solution: It was likely underbaked. Ensure a knife or toothpick inserted into the custard part comes out mostly clean. Oven temperatures can vary, so use the visual cues (golden brown, puffed, barely set center) as your guide. Ensure accurate flour and egg measurements were used.
• Problem: Cherries all sank completely to the bottom, leaving a plain top.
  • Solution: This recipe directs placing cherries on top of the batter. While some sinking is expected and desirable as the batter puffs around them, if they all go to the very bottom, your batter might have been exceptionally thin, or the cherries very heavy/dense. Using slightly less liquid in the batter or lightly tossing very juicy (especially thawed frozen) cherries with a teaspoon of flour before adding might help them suspend better next time (though not specified here and might alter texture).
• Problem: Clafoutis stuck badly to the ramekins.
  • Solution: Ensure the ramekins were thoroughly and generously greased with butter or a good quality non-stick cooking spray before adding the batter.

Bake just until the center is barely set for that perfect soft, custardy texture.

Tips and Variations

Let’s customize this classic French fruit dessert:

• Tip: Use fresh, ripe, high-quality cherries when they are in season for the best flavor. If using frozen cherries, thaw them completely, then drain them very thoroughly, and pat them dry with paper towels before adding to the batter, as excess moisture can make the clafoutis watery.
• Variation: Substitute other fruits for the cherries. Traditional clafoutis often features unpitted black cherries, but pitted sweet cherries are easier. Other great options include sliced plums, apricots, peaches, pears (peeled and sliced), or berries like blueberries, raspberries, or blackberries. Adjust sugar based on fruit sweetness.
• Tip: Toast the sliced almonds for the garnish to bring out their nutty flavor and make them crispier. Spread them in a single layer on a dry baking sheet and toast in a 350°F (175°C) oven for 3-5 minutes until lightly golden and fragrant, watching carefully as they burn easily.
• Variation: Add other extracts or spices to the batter to complement the fruit. For example, a pinch of ground cardamom or nutmeg with cherries or plums, or a little orange zest instead of lemon with different fruits.
• Tip: If you don’t have individual ramekins, you could try baking this in a single 9-inch glass or ceramic pie plate or a similar-sized oven-safe baking dish. The baking time may need to be adjusted (likely longer, perhaps 40-50 minutes or more). The texture might be slightly different than individual portions.
• Variation: For a richer, more decadent flavor, you could brush the insides of the greased ramekins with melted butter and then lightly dust them with granulated sugar before adding the batter. This can create a slightly caramelized edge.

A wonderfully adaptable dessert for showcasing your favorite seasonal fruits!

Serving and Pairing Suggestions

Cherry Clafoutis is an elegant yet wonderfully rustic dessert, perfect for many occasions.

Serving: Best served warm or at room temperature, directly from the individual ramekins.

Pairing:

• Garnishes: The dusting of powdered sugar and sprinkle of toasted almonds are classic and perfect. A tiny fresh mint sprig can add a lovely touch of color if you have one.
• Cream/Ice Cream: While delicious on its own, a small dollop of lightly sweetened whipped cream, crème fraîche, or even a tiny scoop of high-quality vanilla bean or almond-flavored ice cream can complement it beautifully.
• Occasions: Perfect for an elegant brunch, a dessert after a special dinner party, a sophisticated afternoon tea treat, or anytime you want to enjoy a classic French fruit dessert.
• Beverages: Pairs wonderfully with a good cup of coffee, espresso, or a dessert wine such as a late-harvest Riesling, a sweet Muscat, or even a small glass of Kirsch (cherry liqueur) for adults. Drink alcohol with moderation.

Its individual portions make it ideal for easy and elegant serving.

Nutritional Information

This dessert features fruit, dairy, eggs, and sugar. Nutritional information is approximate (per 6-ounce ramekin serving, assuming 8 servings):

• Calories: 220-320+
• Fat: 10-18+ grams
• Saturated Fat: 6-10+ grams (from butter, whole milk, Greek yogurt, eggs)
• Cholesterol: 80-110+ mg (significant amount from eggs)
• Sodium: 180-280+ mg
• Total Carbs.: 28-38+ grams
• Dietary Fiber: 1-2 grams (from cherries and flour)
• Sugars: 18-28+ grams
• Protein: 6-9 grams

Provides some protein from eggs and dairy, and vitamins/fiber from cherries. Sugar and fat content are notable, as expected for a dessert.

Print

Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Cherry Clafoutis is a classic French baked dessert featuring fresh pitted cherries nestled in a rich, custard-like batter. The batter is made with eggs, whole milk, whole milk Greek yogurt, sugar, all-purpose flour, melted butter, lemon zest, and vanilla and almond extracts. After resting, the batter is divided among greased ramekins, topped with cherries, and baked until lightly golden and just set in the center. It’s served warm or at room temperature, typically dusted with powdered sugar and sprinkled with toasted sliced almonds.

Q&A:

Q: Can I make Cherry Clafoutis ahead of time? A: Clafoutis is generally considered best served warm on the day it is made for the optimal puffy texture and delicate custard. However, leftovers can be stored, covered, in the refrigerator for 1-2 days and are still quite enjoyable cold or gently reheated (microwave briefly or warm in a low oven).

Q: How do I store leftovers? A: Store leftover clafoutis (in their ramekins, covered with plastic wrap) in the refrigerator for up to 2 days.

Q: Can I freeze clafoutis? A: Freezing is generally not recommended for custard-based desserts like clafoutis, as the texture can become watery, rubbery, or separate upon thawing. It’s best enjoyed fresh.

Q: Do I have to use fresh cherries? Can I use canned or frozen? A: * Fresh: Highly recommended for the best flavor and texture. * Frozen: Yes. Thaw the frozen cherries completely, then drain them very, very thoroughly, and pat them dry with paper towels before using. Excess moisture from frozen fruit can make the clafoutis watery. * Canned: Canned cherries (pitted, usually packed in syrup) can be used if they are extremely well-drained. Their texture will be much softer than fresh or even thawed frozen cherries, and they are often much sweeter; you might want to reduce the sugar in the batter slightly if using heavily syruped canned cherries.

Q: Why is it important to let the clafoutis batter rest for 30 minutes? A: Resting the batter allows the flour to fully hydrate with the liquid ingredients. This process helps to relax any gluten that was developed during mixing, resulting in a more tender, smoother, and evenly textured clafoutis. It’s a common technique for similar batters like those for crêpes or pancakes.