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Fresh Cherry Clafoutis

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Holly Stewart

Servings: six to eight.

The clafoutis puffs in the oven as it bakes, but it collapses almost immediately once removed. It may be served hot (my preference) or at room temperature.


  • 1 cup milk
  • 1/4 cup heavy cream
  • 1/4 cup sugar
  • 3 eggs
  • 1 Tbs. vanilla extract
  • 1/16 tsp. salt
  • 2/3 cup all-purpose flour, sifted
  • 4 cups pitted fresh cherries (use a sour cherry like Montmorency if possible, but Bing is delicious too)
  • Confectioners’ sugar for sprinkling

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 180
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 95
      Sodium (mg): 60
      Carbohydrates (g): 26
      Fiber (g): 1
      Protein (g): 5


  • Heat the oven to 350°F. Butter a shallow baking dish (such as a 10-inch quiche mold or pie plate). Combine the milk, cream, sugar, eggs, vanilla extract, salt, and flour in a mixing bowl and beat with an electric mixer on medium until frothy, about 5 min.
  • Pour enough of the batter into the prepared baking dish to make about a 1/4-inch layer; reserve the rest. Bake the thin layer just until it forms a skin, about 5 minutes. Remove the dish and arrange the cherries in a single layer over the surface. Pour over them the remaining batter. Return the clafoutis to the oven and bake until it’s puffed and brown and a knife inserted in the center comes out clean, about 35 minutes. Let cool slightly or to room temperature, as you like, and sprinkle with confectioners’ sugar before serving.


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