This Cherry Clafoutis is a light, fruity dessert that’s both indulgent and wholesome.
Packed with protein from Greek yogurt and eggs, and fiber from fresh cherries, it’s naturally satisfying without being heavy.
With its simple prep and minimal ingredients, it’s perfect for everyday cooking—quick, easy, and a delightful way to enjoy a classic French treat at home.
Quick and Creamy Cherry Clafoutis
Equipment
- 1 medium mixing bowl
- Whisk
- 8 x 6-ounce ramekins
- 8 x 6-ounce ramekins
- Baking Sheet or Oven-Safe Dish
- Measuring cups and spoons
- Plastic Wrap
Ingredients
- 3 large eggs
- 1 cup whole milk
- ½ cup whole milk Greek yogurt
- ⅓ cup granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon sea salt
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup unsalted butter melted
- Zest of ½ lemon
- 1 cup pitted sweet or tart cherries
- Powdered sugar for dusting
- Toasted sliced almonds for garnish
Instructions
- Prepare the Batter Base: Start by cracking 3 large eggs into a medium mixing bowl. Add 1 cup of whole milk and ½ cup of Greek yogurt to create a creamy foundation. Sprinkle in ⅓ cup granulated sugar, ½ cup all-purpose flour, and ½ teaspoon sea salt. Add ¼ teaspoon vanilla extract and ¼ teaspoon almond extract for a fragrant, nuanced flavor. Using a whisk, gently beat all ingredients together until smooth and just combined, taking care not to overmix to keep the batter light and airy.
- Incorporate Butter and Lemon Zest: Next, melt ¼ cup of unsalted butter until warm but not hot. Slowly drizzle the melted butter into the batter while stirring to ensure even distribution. Add the zest of half a lemon to brighten the flavors and add a subtle citrus aroma. Stir thoroughly until the mixture is completely uniform, creating a silky-smooth batter that will bake into a tender, custard-like texture.
- Rest the Batter: Cover the mixing bowl with plastic wrap or a clean kitchen towel. Let the batter rest at room temperature for 30 minutes. This step allows the flour to fully hydrate and the flavors to meld, which ensures a soft, custardy clafoutis. Resting also improves the texture so that the final dessert has a delicate, melt-in-your-mouth quality.
- Preheat the Oven and Prepare Ramekins: While the batter is resting, preheat your oven to 350°F (175°C). Lightly grease eight 6-ounce ramekins with butter or nonstick spray to prevent sticking. This ensures each portion will come out cleanly after baking and maintain a perfect shape. Place the ramekins on a baking sheet for easier handling in and out of the oven.
- Fill the Ramekins with Batter: Once rested, give the batter a gentle stir and divide it evenly among the prepared ramekins. Use a spoon or ladle to pour the batter slowly, ensuring each ramekin receives an equal amount. Smooth the tops with the back of a spoon for even baking.
- Add the Cherries: Take 1 cup of pitted sweet or tart cherries and scatter them evenly over the batter in each ramekin. The cherries will sink slightly as the clafoutis bakes, creating pockets of juicy fruit throughout. Press them gently into the batter with the back of a spoon, but avoid overmixing so that the cherries remain distinct.
- Bake to Golden Perfection: Place the baking sheet with the ramekins in the preheated oven. Bake for 30–35 minutes, or until the edges are lightly golden and the centers are just set. The clafoutis should wobble slightly when gently shaken, indicating a creamy, custard-like texture inside. Avoid overbaking to maintain the soft, tender interior.
- Rest Before Serving: Remove the ramekins from the oven and let them cool for about 10 minutes. This brief resting period allows the clafoutis to firm up slightly, making it easier to serve while still warm. The aroma of baked cherries and lemon zest will fill your kitchen, enhancing the anticipation of the first bite.
- Garnish and Serve: Before serving, dust the top of each clafoutis with powdered sugar for a light, sweet finish. Sprinkle toasted sliced almonds over the top to add a satisfying crunch and nutty flavor that complements the soft, custardy texture. Serve warm, or allow to cool to room temperature if preferred. Each ramekin provides an elegant, individual dessert perfect for family meals, special occasions, or casual entertaining.
Notes
- Use ripe, juicy cherries for maximum sweetness and flavor. Tart cherries work well if you prefer a tangy contrast.
- Resting the batter is essential for a custardy texture; don’t skip this step.
- Lightly greasing ramekins prevents sticking and ensures easy removal.
- Do not overbake; the clafoutis should be just set in the center for a creamy consistency.
- Optional: Swap almonds for pistachios or hazelnuts for a different nutty flavor.
- Clafoutis can be served warm or at room temperature, depending on preference.
- For extra flavor, a splash of cherry liqueur or orange zest can be added to the batter.
Chef’s Secrets For Perfect Clafoutis
The key to a tender, custardy clafoutis lies in ingredient balance and technique.
Resting the batter for 30 minutes allows the flour to fully absorb the liquids, producing a smoother texture and richer flavor.
Gentle whisking ensures air is incorporated without overmixing, which keeps the clafoutis light.
Using whole milk and Greek yogurt provides protein and a creamy consistency, while the melted butter adds richness.
Freshly zested lemon enhances the sweetness of cherries without overpowering them.
Finally, carefully monitoring baking time ensures a golden exterior and a soft, slightly wobbly interior, which is the hallmark of a perfect clafoutis.
Serving Suggestions To Impress Guests
Cherry Clafoutis is versatile and pairs beautifully with both simple and elegant accompaniments.
Serve it warm with a light dusting of powdered sugar and toasted almonds for a classic presentation.
For a brunch or dessert twist, add a dollop of whipped cream or a scoop of vanilla bean ice cream.
It also pairs well with a cup of strong coffee, herbal tea, or a glass of sparkling wine for special occasions.
Individual ramekins make it perfect for entertaining, while a larger dish can be sliced for a casual family dessert. The vibrant red cherries also make it visually appealing on any table.
Storage Tips To Maintain Freshness
To store leftover clafoutis, allow it to cool completely to room temperature.
Cover each ramekin tightly with plastic wrap or transfer slices to an airtight container. Refrigerate for up to 3–4 days.
Reheat gently in the oven at 300°F (150°C) for 5–10 minutes or in the microwave for 30–60 seconds, just enough to warm without drying it out.
Clafoutis can also be frozen for up to 2 months; wrap tightly in plastic wrap and place in a freezer-safe container.
Thaw overnight in the refrigerator and reheat gently before serving.
Avoid overbaking when reheating to preserve the soft, custard-like texture.
Frequently Asked Questions
1. Can I use frozen cherries?
Yes! Frozen cherries work well, but make sure to thaw and drain them thoroughly to prevent excess liquid from affecting the batter. Patting them dry with a paper towel helps maintain the clafoutis’ structure.
2. Can I make this recipe dairy-free?
Absolutely. Substitute the whole milk with almond, oat, or soy milk, and replace Greek yogurt with a plant-based yogurt alternative. Use a dairy-free butter substitute for a fully vegan version.
3. Why is my clafoutis too runny?
A runny texture usually results from underbaking or not resting the batter long enough. Ensure the oven is preheated properly, the batter has rested, and baking time is sufficient for the custard to set.
4. Can I make this ahead of time?
Yes. The batter can be prepared and rested in the refrigerator for up to 24 hours before baking. Baked clafoutis can also be made ahead, then reheated gently when needed.
5. Can I add other fruits instead of cherries?
Definitely! Clafoutis is versatile and works well with blueberries, raspberries, sliced peaches, plums, or apples. Adjust sugar slightly depending on the sweetness of the fruit to maintain balance.
