Classic Cherry Clafoutis with Whipped Cream
A rustic French dessert with a silky custard base and juicy cherries, topped with a light whipped cream.
- Prep10 min
- Cook50 min
- Total1h 20m
- DifficultyEasy
- Servings6
This cherry clafoutis is a classic French dessert that comes together quickly in a blender. The custard is light and slightly sweet, while the cherries burst with flavor as they bake. It's perfect for breakfast, brunch, or a simple dessert.
Serve it warm or at room temperature, dusted with powdered sugar and a generous dollop of homemade whipped cream. You can use fresh or frozen-thawed cherries, and the optional splash of kirsch or rum adds a lovely depth.
Ingredients
Servings
Whipped Cream
Converted amounts are rounded.
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Method
- Preheat the oven to 350°F with a rack in the center. Generously grease a 9-inch pie pan with 1 tablespoon of butter. Pit the cherries using a cherry pitter, then spread them evenly in the buttered pan.
- In a blender, combine the milk, 1/2 cup sugar, eggs, rum (if using), vanilla, flour, and salt. Blend on high speed for 1 minute until smooth.
- Pour the batter over the cherries in the pan. Gently shake the pan to help the batter settle around the cherries.
- Bake at 350°F for 50–55 minutes, until puffed, golden brown, and a toothpick inserted in the center comes out clean. Let cool for 20 minutes, then dust with powdered sugar.
- While the clafoutis cools, make the whipped cream: In a large bowl, combine the heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla. Beat on medium-high speed until medium-stiff peaks form. Serve the clafoutis warm or at room temperature with a generous dollop of whipped cream.
💡 Tips
- For a non-alcoholic version, replace the rum with an extra 1 teaspoon of vanilla extract.
- If using frozen cherries, thaw them first and drain any excess liquid before adding to the pan.
- The clafoutis is best served the same day, but leftovers can be refrigerated for up to 2 days.
Inspired by a recipe from Natasha's Kitchen