Clafoutis (pronounced clah-foo-tee) is a super simple, light and delicious summer treat. Really, this French dessert can be made any time of year, but it is typically made with dark berries or cherries.
If you have never had clafoutis, it’s a bit like a cross between a pancake and flan. The edges are light and airy, while the center is thick and almost creamy. The batter itself is only lightly sweetened, and the cherries add tart bursts of flavor.
The batter is thin, but made rich with whole milk and eggs. Although pitting cherries is a bit of work, you can easily make this with blueberries or blackberries instead. The batter is made with just a bowl, a whisk, and 7 simple ingredients. Pour everything into a cast iron pan that’s been prepared with melted butter, and bake for 30 minutes. You don’t even need to wait for the clafoutis to cool — sprinkle some powdered sugar on top and serve warm!
This dessert is best enjoyed fresh, so plan on preparing this when there are people around to share— this easily serves 8.
- 3 tbsp butter, melted + 1 tbsp butter for the skillet
- 3/4 cups flour
- 1/3 cup powdered sugar
- Pinch of salt
- 3 large eggs
- 2 tsp vanilla extract
- 3/4 cups + 2 tbsp whole milk
- 1 cup cherries, pitted
- 1. Preheat the oven to 415ºF. Place 1 tablespoon of butter in a 9- or 10-inch cast iron skillet. Place the skillet in the oven until butter is melted, then set the skillet aside.
- 2. In a medium sized bowl, whisk the flour, powdered sugar, and salt together. Add the other 3 tablespoons of butter and all three eggs. Whisk until smooth, then slowly add the milk and continue whisking until smooth again.
- 3. Arrange the cherries on the cast iron skillet, then carefully pour the batter into the skillet.
- 4. Bake for 10 minutes at 415ºF, then lower the oven temperature to 350ºF and bake for another 18 minutes.
- 5. Remove from oven and sift powdered sugar on top. Serve immediately.