In this clafoutis, juicy cherries disappear beneath a thin batter of egg, milk, flour and sugar. In the oven, it sets into a soft, lightly custardy center with golden-brown edges: simple to make and best served lukewarm.
Clafoutis is associated with Limousin, a region in central France. The classic version is made with cherries and a simple batter somewhere between pancake batter and custard. As it bakes, the batter rises around the fruit and the edges brown, while the center stays soft. It isn’t a cake that’s meant to be dry and fluffy: a moist, pudding-like texture is part of the dish.
Ripe cherries are key here. Fresh cherries are mainly available in the Netherlands in summer; choose firm fruit with a deep color and no soft spots. Pit them for a dessert that’s easy to eat at the table. Cherries with their pits are sometimes used, but that makes eating them more work and calls for extra care. Pat pitted cherries dry so excess moisture doesn’t end up in the baking dish.
A smooth batter prevents lumps and spreads evenly among the cherries. Beat the eggs with the sugar, mix in the flour and gradually add the milk. You can let the batter rest briefly, but it isn’t necessary. Grease the dish well: the butter helps prevent sticking and gives the edges a pleasant, lightly toasted flavor. Bake until the outside is golden brown and the center has just set; it can still wobble a little when you gently shake the dish. The clafoutis will sink a bit after baking—that’s normal.
Whole milk gives the batter a rounded flavor and soft texture. Semi-skimmed milk works too, though the result will be a little less rich. Use plain wheat flour and don’t stir any longer than necessary once it’s added; this keeps the batter smooth. The cherries provide plenty of flavor, so vanilla or almond isn’t needed for a clear, classic taste. A pinch of salt brings out the sweetness a little without making the dessert taste salty.
Serve the clafoutis lukewarm, with a light dusting of icing sugar if you like. It’s also good at room temperature, for example after a light meal. Let leftovers cool, cover them and store them in the refrigerator; eat within three days. Gently reheat a portion in a low-temperature oven or serve it cold. The texture firms up after chilling, but stays soft around the cherries.
Preheat the oven to 180 °C (top and bottom heat). Grease a shallow baking dish about 24 cm in diameter with butter.
Wash the cherries, remove the stems and pits, and pat the fruit dry. Spread them in the baking dish.
Melt the butter and let it cool slightly. In a bowl, beat the eggs with the superfine sugar. Beat in the flour and salt.
Gradually pour in the milk while continuing to whisk. Stir in the melted butter until you have a smooth, thin batter.
Pour the batter evenly over the cherries. Bake the clafoutis for 35–40 minutes, until the edges are golden brown and the center has just set.
Leave to cool for 10–15 minutes. Dust with icing sugar just before serving.
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