Name: Cherry Clafoutis Recipe
Ingredients: Fresh Cherries: 500g (about 4 cups), preferably sweet varieties like Bing, Rainier, or Morello if you like a tarter contrast. Traditionally, the French leave the pits in for an added almond-like flavour, but for ease of eating, especially with guests or children, pitting them is recommended. If using pitted cherries, the weight should be after pitting.; All-Purpose Flour: 100g (approximately ¾ cup + 1 tablespoon). Flour provides the structure for the clafoutis. Sifting it helps to ensure a lump-free, smooth batter.; Granulated Sugar: 100g (½ cup) for the batter, plus an additional 2 tablespoons for dusting the pan and sprinkling on top. Sugar not only sweetens the dessert but also contributes to its tender crumb and golden-brown crust.; Large Eggs: 4. Eggs are the star of the custard, providing richness, binding the ingredients, and helping the clafoutis to puff up beautifully during baking. Ensure they are at room temperature for better incorporation.; Whole Milk: 240ml (1 cup). Whole milk lends creaminess and moisture to the custard. For an even richer clafoutis, you can substitute part or all of the milk with heavy cream.; Vanilla Extract: 1 ½ teaspoons. A good quality vanilla extract enhances the sweetness and adds a warm, aromatic depth to the clafoutis.; Almond Extract (Optional but Recommended): ½ teaspoon. Almond extract beautifully complements the cherry flavor, especially if you’ve chosen to pit the cherries, as it mimics the subtle nuttiness the pits would impart.; Salt: ¼ teaspoon. A small amount of salt is essential to balance the sweetness and enhance the overall flavors of the dessert.; Unsalted Butter: 2 tablespoons, melted, for greasing the baking dish, plus a little extra for the batter if desired (though not strictly traditional for the batter itself).; Powdered Sugar (Confectioners’ Sugar): For dusting the finished clafoutis before serving.

Ingredients

Fresh Cherries: 500g (about 4 cups), preferably sweet varieties like Bing, Rainier, or Morello if you like a tarter contrast. Traditionally, the French leave the pits in for an added almond-like flavour, but for ease of eating, especially with guests or children, pitting them is recommended. If using pitted cherries, the weight should be after pitting.

All-Purpose Flour: 100g (approximately ¾ cup + 1 tablespoon). Flour provides the structure for the clafoutis. Sifting it helps to ensure a lump-free, smooth batter.

Granulated Sugar: 100g (½ cup) for the batter, plus an additional 2 tablespoons for dusting the pan and sprinkling on top. Sugar not only sweetens the dessert but also contributes to its tender crumb and golden-brown crust.

Large Eggs: 4. Eggs are the star of the custard, providing richness, binding the ingredients, and helping the clafoutis to puff up beautifully during baking. Ensure they are at room temperature for better incorporation.

Whole Milk: 240ml (1 cup). Whole milk lends creaminess and moisture to the custard. For an even richer clafoutis, you can substitute part or all of the milk with heavy cream.

Vanilla Extract: 1 ½ teaspoons. A good quality vanilla extract enhances the sweetness and adds a warm, aromatic depth to the clafoutis.

Almond Extract (Optional but Recommended): ½ teaspoon. Almond extract beautifully complements the cherry flavor, especially if you’ve chosen to pit the cherries, as it mimics the subtle nuttiness the pits would impart.

Salt: ¼ teaspoon. A small amount of salt is essential to balance the sweetness and enhance the overall flavors of the dessert.

Unsalted Butter: 2 tablespoons, melted, for greasing the baking dish, plus a little extra for the batter if desired (though not strictly traditional for the batter itself).

Powdered Sugar (Confectioners’ Sugar): For dusting the finished clafoutis before serving.

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Instructions

Preheat Oven and Prepare Baking Dish:
- Position a rack in the center of your oven and preheat it to 180°C (350°F).
- Generously grease a 9 or 10-inch round baking dish (a pie plate, cast-iron skillet, or gratin dish works well) with 1 tablespoon of the melted butter. Ensure all sides are well-coated.
- Sprinkle 1 tablespoon of granulated sugar evenly over the buttered surface of the dish. Tilt the dish to coat the bottom and sides. This will help create a slightly caramelized crust and prevent sticking. Set aside.

Prepare the Cherries:
- If you haven’t already, wash and pit the cherries. If you’re keeping the pits in (the traditional way), simply wash and stem them.
- Arrange the prepared cherries in a single layer at the bottom of the prepared baking dish. Try to distribute them evenly.

Make the Clafoutis Batter:
- In a large mixing bowl, whisk together the eggs and the remaining 100g (½ cup) of granulated sugar until the mixture is pale and slightly frothy. This usually takes about 1-2 minutes of vigorous whisking.
- Add the vanilla extract, almond extract (if using), and salt to the egg mixture. Whisk to combine.
- Gradually sift the all-purpose flour into the wet ingredients. Whisk gently until just combined. It’s important not to overmix at this stage; a few small lumps are okay. Overmixing can develop the gluten in the flour, resulting in a tougher clafoutis.
- Slowly pour in the whole milk while continuing to whisk gently. Mix until the batter is smooth and has a consistency similar to thin pancake batter or heavy cream.
- If you wish to add melted butter to the batter for extra richness (optional), stir in the remaining 1 tablespoon of melted butter now.

Assemble the Clafoutis:
- Gently pour the prepared batter over the cherries in the baking dish. Try to pour it evenly so that the cherries remain relatively undisturbed. The cherries might float or move slightly, which is perfectly fine.

Bake the Clafoutis:
- Carefully place the baking dish into the preheated oven.
- Bake for 40-50 minutes, or until the clafoutis is puffed, golden brown around the edges, and mostly set in the center. A knife inserted near the center should come out clean or with moist crumbs, but not wet batter.
- The clafoutis will puff up significantly during baking, like a soufflé, but it will deflate slightly as it cools – this is normal.

Cool and Serve:
- Once baked, remove the clafoutis from the oven and place it on a wire rack to cool for at least 15-20 minutes before serving. Clafoutis is best served warm, but it can also be enjoyed at room temperature.
- Just before serving, dust generously with powdered sugar.

Nutrition

Serving Size: One Normal Portion
Calories: 280 kcal
Sugar: 25g
Fat: 10g
Saturated Fat: 5g
Carbohydrates: 40g
Fiber: 2g
Protein: 7g