How to Make Cherry Clafoutis

Cherry Clafoutis

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Author: Katherine Sacks, adapted from Nigel Slater
Total Time: 50 mins
Yield: 4 1x

Description

This baked pancake falls somewhere in between breakfast and dessert, serve it with syrup for a sweet take on the former or whipped cream for a rustic version of the latter.

Ingredients

Units Scale

200 grams pitted cherries
80 grams sugar
2 eggs
60 grams flour, sifted
30 grams hazelnut meal
150 milliliters milk
30 grams brown butter
1/2 tsp orange zest
Confectioner's sugar

Instructions

Preheat the oven to 180°C. Lightly butter an 8-inch round baking dish (or sauté pan when you have recently moved and misplaced your baking pan!), then dust with sugar. Pour in the cherries.
Beat eggs with sugar in a stand mixer until light and fluffy. Slowly rain in the flour, then stream in the milk, and finally add the brown butter. Fold in the orange zest. Pour the batter over the cherries and bake for 35 minutes, until puffed and golden brown. Remove, dust with confectioner’s sugar, and serve warm.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 320

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Frequently Asked Questions

What role does the hazelnut meal play in this clafoutis?

The recipe uses 30 grams of hazelnut meal alongside 60 grams of sifted flour. The hazelnut meal adds a subtle nuttiness and a slightly denser crumb compared to an all-flour clafoutis, complementing the 200 grams of pitted cherries and the orange zest in the batter.

Should I serve clafoutis as breakfast or dessert?

The recipe excerpt says it sits between the two — serve it with maple syrup for a breakfast take, or with whipped cream for a rustic dessert. Either way, serve it warm straight from the oven after the 35-minute bake and a dusting of confectioner’s sugar.