Cherry Clafoutis

Preparation

Step 1: Preheat and prepare the dish

Preheat the oven to 180°C (350°F).

Generously butter a baking dish about 25 cm in diameter. Sprinkle it with a thin layer of sugar for a light caramelization on the edges.

Step 2: Prepare the cherries

Wash the cherries and drain them well. Trim the stems if still attached.

Do not pit them: the pit releases a subtle bitter almond aroma during baking that is the hallmark of a true Limousin clafoutis.

Arrange the cherries in a single layer in the buttered dish.

Step 3: Prepare the batter

In a large mixing bowl, whisk the eggs with the sugar until the mixture lightens and becomes slightly frothy.

Add the sifted flour all at once and whisk vigorously to avoid lumps.

Pour in the milk in a steady stream while continuing to whisk. Add the vanilla extract and the pinch of salt. The batter should be fluid and smooth, similar to a slightly thick crêpe batter.

Step 4: Pour and bake

Pour the batter over the cherries in the dish. It should almost cover them — the cherries will rise to the surface during baking.

Bake immediately for 30 to 35 minutes.

The clafoutis is ready when golden brown on top, slightly puffed at the edges, and still jiggly in the center. A knife blade inserted in the center should come out dry or very slightly moist.

Step 5: Cool and serve

Let the clafoutis cool out of the oven for at least 15 minutes. It will shrink slightly — this is normal.

Dust with powdered sugar just before serving.

Serve warm or at room temperature, plain or with a scoop of vanilla ice cream, some crème anglaise, or a dollop of thick crème fraîche.