Summer Cherry Clafoutis Summer Cherry Clafoutis

Photography: Maya Visnyei | Food Styling: Claire Stubbs | Prop Styling: Geary House

  • Total time 2 hours
  • Portion size 8 servings



Pat cherries dry with paper towel; in bowl, toss with 1 tbsp sugar. Freeze for 35 minutes.

Meanwhile, in blender, purée eggs, milk, flour, melted butter, salt and remaining sugar until smooth. Let rest at room temperature for 30 minutes.

Preheat oven to 400°F. Grease 9-inch pie plate or cast-iron pan with softened butter.

Pour egg mixture into prepared pan, then scatter evenly with cherries, cut side up. Bake until just set and top is golden brown, 30 to 35 minutes.

Let cool for 5 minutes. Dust with icing sugar (if using); cut into wedges to serve.

Test Kitchen Tip: Substitute 1/3 cup ground almonds for half of the all-purpose flour and add 1⁄4 teaspoon almond extract, if desired.

Nutritional facts PER SERVING: about

  • Fibre 1 g
  • Sodium 114 mg
  • Protein 5 g
  • Calories 185
  • Total fat 9 g
  • Cholesterol 88 mg
  • Saturated fat 5 g
  • Total carbohydrate 23 g
Share X
Baking & Desserts

Summer Cherry Clafoutis