The clafoutis comes from the Limousin region of France, and while traditionally it is made with black cherries, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, blueberries or blackberries. Ideally serve it lukewarm , but it is delicious cold too, especially on a hot summer day!

Ingredients for a 10,5 inch / 27 cm clafoutis :
- 1,25 cups / 300 ml of whole milk
- 2/3 cup / 130 grams of granulated sugar
- 3 eggs
- 1 cup / 130 grams of flour
- approx 2 cups / 0,5 litre of cherries, rinsed, drained and pitted
- 2 pinches of salt
- 1 tablespoon of vanilla extract
- butter to grease the baking dish

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💡 Turn on the subtitles for step-by-step instructions.
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Step-by-step instructions:
- Preheat oven to 350°F / 180°C / 160°C for fan ovens. Remove cherry pits. Lightly butter a baking dish (size 10,5 inch / 27 cm more or less...).
- Place the milk, half granulated sugar, eggs, vanilla, salt and flour in a blender. Blend until smooth and frothy, about 1 minute.
- Pour approx half inch / 1 cm layer of batter in the baking dish. Bake in oven for a couple of minutes, until a film of batter has set in the dish.
- Spread cherries over the batter and sprinkle on the remaining half of granulated sugar.
- Pour on the rest of the batter and smooth with the back of a spoon.
- Bake for approx 50 minutes, until top is puffed, golden-brown and a toothpick inserted into its center comes out clean.
- Clafoutis will sink slightly as it cools. Sprinkle with powdered sugar just before serving. Serve lukewarm.

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Timestamps

00:00 Cherry clafoutis
00:15 Cherries and the baking dish
00:29 Milk, sugar, eggs, flour, etc.
01:14 Spread cherries over the batter
01:55 Baking
02:13 Dust with powdered sugar and serve the cake

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