Cherry Buttermilk Clafoutis
Delight your taste buds with the rustic charm of Cherry Buttermilk Clafoutis, a French-inspired dessert that’s as elegant as it is effortless to make. This creamy, custard-like treat features juicy, pitted cherries nestled in a luscious, lightly sweetened batter made with tangy buttermilk for a subtle twist on the classic recipe. With just 15 minutes of prep, this baked beauty emerges from the oven golden and puffed, its edges caramelized to perfection. A dusting of powdered sugar finishes it off for a picture-perfect presentation, whether served warm or at room temperature. Perfect for brunches, casual dinners, or special occasions, this clafoutis pairs beautifully with whipped cream or a scoop of vanilla ice cream. Indulge in its understated elegance and let this dessert transport you to the French countryside.
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Recipe Information
Ingredients
- 400 grams Fresh cherries (pitted)
- 60 grams All-purpose flour
- 100 grams Granulated sugar
- 1 pinch Salt
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 250 milliliters Buttermilk
- 1 tablespoon Unsalted butter (for greasing)
- 1 tablespoon Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) round baking dish or oven-safe skillet with the unsalted butter.
Spread the pitted cherries evenly across the bottom of the prepared baking dish. Set aside.
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, and a pinch of salt until fully combined.
Add the eggs to the dry mixture one at a time, whisking well after each addition until the batter is smooth and lump-free.
Stir in the vanilla extract and slowly pour in the buttermilk, stirring continuously until the batter is fully incorporated and has a consistency similar to pancake batter.
Carefully pour the batter over the cherries in the baking dish, ensuring the cherries are evenly distributed and not overcrowded in one area.
Place the dish in the preheated oven and bake for 35-40 minutes, or until the clafoutis is golden brown and puffed up around the edges. A knife inserted into the center should come out clean.
Remove the clafoutis from the oven and allow it to cool slightly. As it cools, it will deflate slightly, which is normal.
Dust the top with powdered sugar before serving, if desired. Serve warm or at room temperature. It pairs wonderfully with a dollop of whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
1372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 231.5 g | 84% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 172.5 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 444 mg | 34% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1519 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
