As the cherry season hits its stride in the South of France, what better way to enjoy them than with a light and melt-in-your-mouth clafoutis with plump cherries and a hint of lemon. A clafoutis is a classic French recipe made of either cherries, strawberries or peaches, arranged in a dish, then covered with thick batter before being backed in the oven. It is best described as being half way between a pudding and a cake. It was one of my favourite desserts growing up, when I spent my summer holidays on the Cap d’Antibes, and I am sure you will love it too.
Light Cherry Clafoutis Recipe
Ingredients (serves 8)
- 300 g organic pitted cherries
- 250 ml semi-skimmed milk
- 100 g flour
- 2 tablespoons caster sugar
- 3 eggs
- Zest of 1/2 lemon
Preparation
- Preheat the oven to 180°C (350°F) and prepare a round baking dish.
- In a mixing bowl, whisk the eggs with the sugar until the mixture becomes light and frothy.
- Add the lemon zest, then gradually mix in the flour.
- Slowly pour in the milk while stirring until you get a smooth batter.
- Wash the cherries, cut them in half and remove the pit, and arrange them in the baking dish.
- Pour the batter over the fruit.
- Bake for 35 to 40 minutes, until the clafoutis is set and lightly golden.
Let it cool slightly or completely, sprinkle with icing sugar and enjoy this light and fruity dessert.
INSIDER TIP: You can always add some whipped cream or vanilla ice cream to make it even more delicious.
Inspired by French Chef Cyril Lignac‘s recipe.
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