Cherry Clafoutis
Cherry clafoutis is a French custard-based dessert featuring halved cherries baked into a tender, creamy batter. Minimal prep outside of pitting makes it an elegant yet approachable finish to weekend brunch or dinner.
Cherry clafoutis is a French custard-based dessert featuring halved cherries baked into a tender, creamy batter. Minimal prep outside of pitting makes it an elegant yet approachable finish to weekend brunch or dinner.
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In a medium bowl, whisk together 2 eggs, ⅔ cups whole milk, 3 tbsp melted butter, 3 tbsp maple syrup, 1 tsp vanilla extract, 1 tsp lemon zest, ⅛ tsp kosher salt, and ½ cup all purpose flour. Add cherries to Suvie pan.
Pour batter over cherries. Load pans into Suvie, input settings, and cook now.
Suvie Cook Settings - Bottom Zone: Bake at 350°F for 45 minutes, Top Zone: Bake at 350°F for 45 minutes
After the cook, remove pan from Suvie, lightly dust clafoutis with confectioners sugar, and divide between plates.
Store covered in the refrigerator up to 2 days. Reheat in a 300°F oven for 10 minutes or serve chilled.
9 to 10-inch cast-iron or nonstick skillet · cherry pitter
Yes. Pitting removes the pit and halves the cherry, which helps it integrate into the batter and prevents choking hazards. Use a cherry pitter for fastest results.
Yes. Bake completely, cool, cover, and refrigerate up to 2 days. Reheat gently in a 300°F oven for 10 minutes before serving.
Plums, peaches, raspberries, or blackberries work well. Adjust quantities by volume to fill the skillet evenly.
A 9 to 10-inch cast-iron or nonstick skillet is ideal for this recipe. Avoid glass, which conducts heat too quickly.
Yes, but thaw and drain them thoroughly first to avoid excess liquid in the batter, which can make the clafoutis soggy.
