Cherry Clafoutis Recipe

Name: CHERRY CLAFOUTIS
Prep time: 20 min
Cook time: 15 min
Ingredients: 30 g butter; 2-3 cups cherries- stemmed & pitted; 250 ml whole milk; 50 ml cream; 80 g all-purpose flour; 80 g caster sugar + 1 tbsp for sprinkling; 1/4 tsp salt; 3 eggs; 1 tsp almond extract (or sub for vanilla extract); 1 tbsp flaked almonds; Icing sugar; Vanilla ice cream

By Director – Josh Ball · Last updated Friday, 124 November 2023 · 3 min read

CHERRY CLAFOUTIS

Holiday season is just around the corner, and @therese.spoon has crafted a delightful Cherry Clafoutis recipe that is sure to be a perfect addition to your holiday spreads. This classic French-style dessert seamlessly blends the fluffiness of pancakes with the fruity richness of flan.

Make it even more special by using our perfectly imperfect rescued cherries! These cherries, rejected by supermarkets for not meeting strict beauty standards, are bound for the landfill. Shockingly, in 2023 alone, an estimated 15% of total cherry production will be discarded in the paddock, contributing to the alarming food waste crisis.

Join us in rescuing these cherries by ordering them here and turn them into the delicious desserts they are meant to be!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Course Dessert

Cuisine French

Servings 6 servings

Ingredients

30 g butter
2-3 cups cherries- stemmed & pitted
250 ml whole milk
50 ml cream
80 g all-purpose flour
80 g caster sugar + 1 tbsp for sprinkling
1/4 tsp salt
3 eggs
1 tsp almond extract (or sub for vanilla extract)
1 tbsp flaked almonds

To Serve

Icing sugar
Vanilla ice cream

Instructions

In a blender, add the milk, cream, flour, 80g sugar, salt, eggs & almond extract. Blend at high speed until frothy & smooth.
In a blender, add the milk, cream, flour, 80g sugar, salt, eggs & almond extract. Blend at high speed until frothy & smooth.
Pour the batter over the cherries, then place the skillet on a middle-rack in the oven and bake for 15 minutes.
Sprinkle the surface with the flaked almonds and the remaining 1 tbsp caster sugar, and bake for a further 15-20 minutes; until the edges are puffed and golden, but the centre is still slightly jiggly.
Set aside for 10 minutes to cool slightly, then serve warm with a dusting of icing sugar & vanilla ice cream