Classic French Cherry Clafoutis

Ingredients

• 3 cups fresh sweet red cherries
• 3 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1/2 cup whole milk
• 1/2 cup heavy cream ((see notes))
• 1/2 cup all-purpose flour
• 1 Pinch of salt
• Butter (for greasing the skillet)
• Powdered sugar (for dusting)

Instructions

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   Wash, dry, and pit the cherries. Once the pits are removed, leave them whole. Set aside.

3. 3

   Generously butter a 9-inch or 10-inch (about 24 cm) cast-iron skillet. Set aside.

4. 4

   In a large mixing bowl, whisk the eggs and sugar until pale and slightly frothy. Add vanilla (and almond extract if using). Gradually whisk in the flour and salt, then whisk in the milk and cream until smooth — it should be like thin pancake batter.

5. 5

   Scatter the cherries evenly in the buttered skillet.

6. 6

   Slowly pour the batter over the cherries. Bake for 35–40 minutes, or until puffed, golden, and set in the center.

7. 7

   Remove the skillet from the oven and allow the clafoutis to cool for about 10–15 minutes before serving. The clafoutis will deflate slightly as it cools — this is normal.

8. 8

   Serve warm or at room temperature. If desired, lightly dust with powdered sugar before serving with a scoop of vanilla ice cream or a dollop of whipped cream.