Cherry Clafoutis | Dorothy Lane Market
Dorothy Lane Market

Cherry Clafoutis

PREP TIME 10 mins
COOK TIME 35 mins
SERVINGS 6
Chef Carrie Walters
  • POSTED Jun 20th, 2025
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 Tbsp softened butter for prepping baking dish
  • 4 cups ripe cherries, stemmed
  • ½ cup sugar
  • 4 large eggs
  • ½ cup crème fraîche
  • ½ cup whole milk
  • ⅛ tsp salt
  • ⅓ cup all-purpose flour
  • Powdered sugar for serving

INSTRUCTIONS

1
Heat oven to 375°F and butter a 2-quart gratin dish or a 9x13 glass baking dish.
2
If desired, you can take the time to pit the cherries. Or, be more on the rustic side and deal with them once cooked as the pits are easily removed.
3
In a food processor or blender, combine the sugar, eggs, crème fraîche, milk, and salt, and process to combine. Add the flour and pulse just to combine.
4
Arrange cherries in the buttered baking dish and pour mixture over them.
5
Bake until cake is golden and the center springs back when lightly touched, about 35 minutes. Let cake rest and cool for at least 15 minutes before serving.
6
Dust with powdered sugar and serve. If desired, dollop with additional crème fraîche.

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Cherry Clafoutis

PREP TIME 10 mins
COOK TIME 35 mins
SERVINGS 6

INGREDIENTS

  • 2 Tbsp softened butter for prepping baking dish
  • 4 cups ripe cherries, stemmed
  • ½ cup sugar
  • 4 large eggs
  • ½ cup crème fraîche
  • ½ cup whole milk
  • ⅛ tsp salt
  • ⅓ cup all-purpose flour
  • Powdered sugar for serving

INSTRUCTIONS

1
Heat oven to 375°F and butter a 2-quart gratin dish or a 9x13 glass baking dish.
2
If desired, you can take the time to pit the cherries. Or, be more on the rustic side and deal with them once cooked as the pits are easily removed.
3
In a food processor or blender, combine the sugar, eggs, crème fraîche, milk, and salt, and process to combine. Add the flour and pulse just to combine.
4
Arrange cherries in the buttered baking dish and pour mixture over them.
5
Bake until cake is golden and the center springs back when lightly touched, about 35 minutes. Let cake rest and cool for at least 15 minutes before serving.
6
Dust with powdered sugar and serve. If desired, dollop with additional crème fraîche.

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