Clafoutis
A tender, custardy tart studded with juicy cherries and a lightly sweet, crêpe-like batter. Simple to assemble and baked until puffed and golden, it’s an elegant, unfussy French dessert for brunch or after-dinner sharing.
2 cup cherries, pitted
¾ cup all-purpose flour, sifted
½ cup granulated sugar
1 cup whole milk, room temperature
½ cup heavy cream, room temperature
3 eggs, room temperature
3 tbsp butter, melted and divided
1 tsp vanilla extract
1 pinch salt
1 tbsp powdered sugar, for dusting
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Galette Bretonne
A crisp-edged buckwheat crepe folded around warm ham, melted cheese, and a runny yolk—the rustic, savory street-food of Brittany made approachable at home. Resting the batter and cooking over moderate heat yields a lacy, tender galette with a nutty flavor.
Pot-au-Feu
A slow-simmered French beef stew that turns humble ingredients into a rich, aromatic broth and fall-apart meat; each bite balances tender beef with mellow root vegetables and a bright parsley finish.
Salade Lyonnaise
A bright, bitter frisée tossed with a warm bacon vinaigrette, crisp pan-toasted bread, and soft-poached eggs that break into the salad like a velvety dressing. Simple ingredients transform with one hot pan and a gentle egg for a satisfying, rustic French lunch or light dinner.