Cherry Clafoutis for a Crowd (Printable Version)
A classic French dessert featuring sweet cherries baked in a creamy custard batter, perfectly sized for entertaining guests.
# The Ingredients You'll Need:
→ Fruit
01 - 700 g fresh or frozen sweet cherries, pitted
02 - 1 tbsp granulated sugar
03 - 1 tbsp all-purpose flour
→ Custard Batter
04 - 6 large eggs
05 - 150 g granulated sugar
06 - 1 tbsp vanilla extract
07 - ½ tsp almond extract (optional)
08 - 1 pinch of salt
09 - 180 g all-purpose flour
10 - 720 ml whole milk
11 - 60 ml heavy cream
12 - Zest of 1 lemon (optional)
→ For the Pan
13 - Butter, for greasing
14 - 1 tbsp granulated sugar
# Step-by-Step Instructions:
01 - Preheat oven to 180°C (350°F). Generously butter a large roasting pan or deep 23×33 cm (9×13 inch) baking dish and dust with sugar.
02 - In a bowl, toss the pitted cherries with 1 tbsp flour and 1 tbsp sugar. Spread evenly over the prepared baking dish.
03 - In a large mixing bowl, whisk the eggs and sugar until pale and frothy. Add vanilla, almond extract (if using), and salt. Mix in the flour gradually until smooth and lump-free.
04 - Slowly whisk in the milk, cream, and lemon zest (if using) until a thin, pancake-like batter forms.
05 - Pour the batter evenly over the cherries in the baking dish.
06 - Bake for 35–40 minutes, or until puffed, lightly golden, and just set in the center.
07 - Let cool for at least 20 minutes before dusting with powdered sugar and serving warm or at room temperature.
# Additional Tips::
01 -
- Ready in just 20 minutes of prep time
- Uses basic pantry ingredients you likely already have
- Elegant yet rustic presentation
- Perfect make-ahead option for entertaining
- Easily serves 12 to 16 people
02 -
- Can be served warm, at room temperature, or chilled
- Makes an excellent breakfast leftover
- Traditional recipes actually use unpitted cherries for enhanced flavor
- The batter can be prepared up to 24 hours ahead and refrigerated
- Will deflate slightly after removing from oven—this is normal and expected
03 -
- Add a splash of kirsch or cherry liqueur to the batter for an adult version with enhanced cherry flavor
- For individual servings, divide the mixture among ramekins and reduce baking time to about 25 minutes
- The clafoutis is done when it jiggles slightly in the center but is not liquid—it will continue to set as it cools