Description
I lovingly bake this Cherry Clafoutis with Kirsch as a classic French dessert made with juicy cherries, a soft custard base, and a delicate splash of kirsch. It’s warm, comforting, and perfect for family gatherings or cozy evenings.
Ingredients
Scale
- 400g cherries, pitted
- 3 large eggs
- 100g sugar
- 100g all-purpose flour
- 300ml whole milk
- 2 tbsp kirsch
- 30g melted butter
- 1 tbsp vanilla extract
- Pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 180°C (350°F).
- Grease baking dish with butter.
- Spread cherries evenly in dish.
- Whisk eggs and sugar until pale.
- Add milk, vanilla, butter, and kirsch.
- Fold in flour and salt until smooth.
- Pour batter over cherries.
- Bake for 35–40 minutes until golden.
- Cool slightly and dust with powdered sugar.
Notes
Let the batter rest for 10–15 minutes for a smoother texture. You can replace kirsch with almond extract if preferred. Best served warm or slightly chilled. Store in fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg