This recipe for Cherry Clafoutis has been in my drafts for at least a year, possibly two. I made it a few times with different ratios and flours, and I just wasn’t sure I was getting it right.
On our recent trip to France, we had a wonderful dinner at a sweet little restaurant in the Champagne region called Chez Max. One of the desserts – If I recall correctly, we got them all – was Cherry Clafoutis. Tasting this very French dessert in a very French restaurant in France made me realize that I was closer than I thought with my original attempts!
I kept wanting the end result to be less dense, and thought the texture was a result of the gluten-free flours I was using. But after trying it in France and reading more about it from people like Julia Child and David Lebovitz, who know a thing or two about French food, I understood that a rich, dense custard is exactly what it’s supposed to be.
Which I’m very glad about because it’s very delicious, and is so much simper to make than any other custard. How simple, you ask? Throw All The Ingredients In A Blender simple. Cherry is a classic choice here, but this recipe will work with just about any fruit!
Looking for more summer desserts? Some of my faves:Print
The simplest dessert you’ll make all summer, and a perfect way to use those in-season cherries!
- 1 pound sweet cherries, (pitted)
- butter or preferred fat for greasing the baking dish
- 4 large eggs
- 1 cup full fat canned coconut milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup (65 grams) cassava flour*
- pinch salt
- Preheat the oven to 375ºF. Butter a 9-inch pie dish or similar sized baking dish with butter, or your preferred fat.
- Place the cherries in a single layer in the dish.
- In a blender, blend the eggs, coconut milk, maple syrup, vanilla, cassava flour, and salt until smooth. Pour over the cherries.
- Bake for 35-40 minutes, or until just set in the center. Serve warm or room temperature. (I love it warm, but just as much cold out of the fridge the next day)
*If using volume measurement, make sure to whisk the cassava flour before measuring.
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