Cherry Clafoutis

Pro tips

• Melt butter and let it cool slightly before whisking into the batter to avoid cooking the eggs.
• Pit cherries just before baking to prevent oxidation and browning.
• Use a cast-iron or nonstick skillet—glass conducts heat too aggressively and can cause overcooking on the edges.
• The clafoutis is done when the edges are set but the center still jiggles slightly when shaken; it will firm as it cools.

Substitutions

• All-purpose flour → almond flour or cornstarch (use equal weight; texture will be denser or more delicate respectively)
• Whole milk → buttermilk or Greek yogurt thinned with water (adds tang and richness)
• Maple syrup → honey or agave nectar (use equal volume)

Storage & make-ahead

Store covered in the refrigerator up to 2 days. Reheat in a 300°F oven for 10 minutes or serve chilled.

Equipment

9 to 10-inch cast-iron or nonstick skillet · cherry pitter

Do I have to pit the cherries?

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.

Can I make clafoutis ahead of time?

Yes. Bake completely, cool, cover, and refrigerate up to 2 days. Reheat gently in a 300°F oven for 10 minutes before serving.

What can I use instead of cherries?

Plums, peaches, raspberries, or blackberries work well. Adjust quantities by volume to fill the skillet evenly.

What size skillet do I need?

A 9 to 10-inch cast-iron or nonstick skillet is ideal for this recipe. Avoid glass, which conducts heat too quickly.

Can I use frozen cherries?

Yes, but thaw and drain them thoroughly first to avoid excess liquid in the batter, which can make the clafoutis soggy.