Clafoutis is a very simple classic French dessert. I used well drained tinned black cherries. During summer, you can use a punnet of black berries.

Cherry Clafoutis

1 x 400 grams tin of black cherries in syrup, well drained

200 ml whole milk

100 ml cream

1 tablespoon vanilla extract

3 eggs

60 grams sugar

50 grams plain flour

10 grams ground almond meal

Butter to butter a pie dish

Icing sugar to finish

Whipped cream to serve


Preheat oven to 170oC. Butter a 20 centimetre pie dish. Place the cherries in the pie dish. To make the batter, place the milk, cream, sugar, flour, almond meal, vanilla and eggs in a food processor or stand mixer. Blend on top speed for one minute and pour carefully over the cherries. Place in oven for 55 to 60 minutes until puffed and golden brown. Sprinkle with icing sugar while warm and serve with whipped cream. Serves 6.

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