Traditional French Cherry Clafoutis

Instructions

1. 1

   Wash 300 g sweet cherries, remove pits, and pat dry with paper towels. Melt 20 g unsalted butter, then use half of it to grease a 22 cm shallow ceramic baking dish. Preheat your oven to 180°C (350°F).

2. 2

   In a mixing bowl, combine 3 eggs and 80 g granulated sugar. Beat vigorously with a hand whisk for 2 minutes until the mixture turns pale yellow and slightly thickens.

3. 3

   Sift 70 g all-purpose flour directly into the beaten egg mixture. Whisk gently starting from the center and working outward until all dry flour is fully incorporated and smooth.

4. 4

   Pour in 250 ml whole milk, the remaining melted butter, and 5 ml vanilla extract. Whisk continuously until you have a thin, uniform batter similar to crepe batter, with no visible streaks.

5. 5

   Spread the pitted cherries in a single layer over the bottom of the prepared baking dish. Carefully pour the batter over the cherries, keeping the fruit evenly distributed across the dish.

6. 6

   Place in the preheated oven and bake at 180°C for 30 to 35 minutes until the custard is set, puffed, and light golden brown on top. Let cool for 15 minutes before slicing; serve warm.