🍒 Clafoutis Crush: The Lazy–Fancy French Dessert
Ever crave something that screams “I vacation in Provence,” but you only have 15 minutes and one mixing bowl? Enter clafoutis—a super-rustic, cherry-studded, custard-meets-pancake wonder that looks gourmet but feels like a cheat code. Spoiler: you literally pour batter over fruit and shove it in the oven. 🎉
⚡ Quick Snapshot
- Prep: 10 min. Bake: 35–40 min. Cleanup? One bowl, one dish—done.
- Core players: black cherries, eggs, milk, sugar, a lil’ flour.
- Texture vibe: Flan + crepe had a baby—silky center, toasty edges.
- Occasions: brunch hero, midnight snack, “I forgot the potluck” SOS.
- Diet hacks: go gluten-free, swap dairy, drop the sugar—your call.
🍒 Cherry MVP Lineup
| Ingredient | Superpower | Why It Matters |
|---|---|---|
| Black cherries (trad.) | Sweet-tart pop, deep color | They caramelize, they burst, they win. |
| Eggs | Custardy richness | Hold the whole thing together like dessert glue. |
| Milk + cream | Velvet texture | Keeps the batter silky, not cakey. |
| Flour | Light structure | Stops the clafoutis from turning into soup. |
| Sugar | Golden top | Balances fruit tang—also, caramel crunch! |
| Vanilla & pinch of salt | Flavor amps | Make everything taste 2× fancier. |
Pro tip: Skip pitting if you love authenticity (and tiny dental risks). I pit mine—my guests like their teeth. 🙂
🛒 Ingredient Checklist (6 Servings)
- 1 lb (450 g) fresh black cherries, pitted
- 3 large eggs
- ¾ cup whole milk (or alt milk)
- ¼ cup heavy cream (sub milk if you must)
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 tsp vanilla extract
- Pinch salt
- Butter + extra sugar for the baking dish (aka flavor insurance)
🔥 One-Pan Game Plan
- Heat 350 °F / 175 °C. Fancy ovens optional.
- Butter & sugar a 9-inch pie dish. That dusting gives you a caramel shell.
- Scatter cherries in one snug layer. No cherries? Use berries, plums—live your truth.
- Whisk eggs + sugar until frothy (2 min).
- Add milk, cream, vanilla, salt. Keep whisking; channel your inner barista.
- Sift flour right in. Whisk again; lumps hate smooth custard.
- Pour batter over cherries. It should barely cover them—trust the process.
- Bake 35–40 min until puffed and golden around the edges. Center stays slightly wobbly—that’s the sweet spot.
- Cool 10 min. Dust with powdered sugar if you feel extra.
- Attack while warm. Ice cream on top? Chef’s kiss.
🎨 Remix Ideas
- Berry Bonanza: swap cherries for mixed berries—frozen works, no thaw.
- Choco-Cherry: add ¼ cup dark-choc chips. Black Forest who?
- Nutty Twist: whisk 2 Tbsp almond flour into the batter; sprinkle slivered almonds on top.
- Boozy Boost: soak cherries in 2 Tbsp kirsch or rum for 20 min—dessert gets a passport stamp. 🍹
💪 Why Your Body (Sorta) Loves Clafoutis
- Fruit Fiber Fix: cherries add gut-happy fiber without refined carb overload.
- Protein Punch: three eggs = ~18 g protein per pan. Gains, people!
- Lower-Sugar Than Pie: half the crust, all the pleasure.
- Antioxidant Ops: dark cherries fight free radicals like tiny ninjas.
❓ Rapid-Fire FAQ
Can I make it ahead?
Bake, cool, cover, fridge. Reheat at 300 °F for 10 min. Texture stays on point.
Frozen cherries okay?
Yep. Don’t thaw; just add 5 min bake time.
Gluten-free version?
Sub ½ cup almond or oat flour. Slightly denser but still dreamy.
Dairy-free?
Use full-fat coconut milk. Flavor shifts tropical—zero complaints.
🔚 The Last Bite
Clafoutis nails that sweet spot between effortless and élégante. You whisk, you bake, you pretend you studied at Le Cordon Bleu. So yeah, ditch the fussy layer cakes and give this cherry bomb a whirl. Your taste buds will send a thank-you meme later. 😉
